CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
CHICKEN CHEDDAR CORN CHOWDER
This rich, creamy soup features tender chunks of chicken, crispy bacon, plenty of potatoes and corn, and lots of cheddar cheese. True comfort food on a chilly day.
Provided by Danelle
Categories Soups
Number Of Ingredients 13
Steps:
- In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
- Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
- In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
- Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.
Nutrition Facts : Calories 540 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 42 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1182 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CREAMY CHEESY CORN & POTATO CHOWDER
Hearty and delicious - a great recipe!
Provided by Tricia
Categories Main Meatless Main Soup
Time 1h
Number Of Ingredients 15
Steps:
- In a large pot or Dutch oven melt the butter over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes or until slightly tender. Add the broth, potatoes and thyme. Cook over medium heat for 15 minutes or until the potatoes are tender, and not mushy. Using a potato masher, spatula or large spoon, mash about ⅓ of the potatoes to thicken. Reduce the heat and stir in 2 cups of the milk, corn, salt, parsley, cayenne and black pepper.
- In a small bowl whisk the remaining 1/4 cup milk with the cornstarch until blended. Slowly drizzle the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and slowly add 1 cup of grated cheese, until melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
- Garnish each serving with additional shredded cheese, a dollop of sour cream, parsley, chives and/or chopped bacon, if desired.
Nutrition Facts : Carbohydrate 43 g, Protein 9 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 291 mg, Fiber 5 g, Sugar 8 g, Calories 265 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
PHILADELPHIA® CORN CHOWDER
Elevate a classic with our PHILADELPHIA® Corn Chowder. This decadent corn chowder is made with cream cheese, onion, green pepper and cream-style corn.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.
- Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.
- Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently. (Do not boil.)
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 860 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 8 g, Protein 6 g
CHEESY CORN CHOWDER
This is an alteration from "Mimi's Cafe Corn Chowder". A family favorite on cold days. It is very rich and not for those watching their waistline! But OH SO worth a cheat!
Provided by BradshawMom
Categories Chowders
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
- Add water, potato, corn and seasonings.
- Cover and simmer for 30 minutes.
- or until potatoes are barely tender.
- Whisk flour into 1 cup of half-n-half and stir into soup.
- Let thicken.
- Add remaining half-n-half.
- REDUCE HEAT to Low.
- Stir in cheese, parsley, and crumbled bacon until cheese is melted.
- Simmer for about 15 minutes.
- ,stirring on occasion until the soup has thickened to a creamy consistency.
- Add additional salt and pepper to taste as needed.
- Simmer additional 5 to 10 minute.
- Serve Hot.
Nutrition Facts : Calories 708.8, Fat 43, SaturatedFat 23.6, Cholesterol 112.2, Sodium 1217, Carbohydrate 66, Fiber 7.2, Sugar 2.8, Protein 19.5
CHICKEN CHEESE CORN CHOWDER
Thick and rich, with on-the-cob roasted corn, red pepper, sharp cheddar cheese, and hearty chicken pieces.
Provided by Erin
Categories Main Course Soup
Number Of Ingredients 13
Steps:
- Heat a cast iron skillet to medium high heat, do not use oil. Lay corn cobs in skillet, turning occasionally until kernels start to develop a deep brown color, some almost blackened. Remove from heat and cool before slicing off the cob.
- In a large pot saute one minced onion, 4 minced cloves garlic and diced red bell pepper with 4 tablespoons butter until softened.
- Add diced potatoes and saute for 3-5 minutes to give them a head start at softening.
- Pour in sherry/beer, and simmer down for 5 minutes.
- Add 32 oz of chicken stock, 1 1/2 cups frozen corn (or drained canned), can of creamed corn and the blackened corn kernels sliced off the cobs. Simmer for 15 minutes, or until potatoes are fork tender.
- Reduce heat to low. Add 8 oz shredded sharp cheddar cheese, 1 cup heavy cream, and the chicken pieces, and simmer on low until smooth, melted and heated through.
Nutrition Facts : Calories 425 kcal, Sugar 7 g, Sodium 489 mg, Fat 20 g, SaturatedFat 11 g, Carbohydrate 39 g, Fiber 4 g, Protein 24 g, Cholesterol 89 mg, ServingSize 1 serving
CHEESY CHICKEN CORN CHOWDER
This is from my parent's neighbor, Marsha Quist, with a few changes from my mom, and is one of my all-time favorite soups.
Provided by A dash of nut Meg
Categories Chowders
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, combine chicken breast, onion and celery with 1/2 cup water.
- Bring to a boil and reduce heat.
- Cover and simmer 15-20 minutes.
- Remove chicken. When cool enough to handle, dice or shred the meat.
- Return meat to broth.
- Stir in remaining ingredients.
- Cook, covered, for 10 minutes.
Nutrition Facts : Calories 414.4, Fat 21, SaturatedFat 9.3, Cholesterol 62.8, Sodium 1461.9, Carbohydrate 40.1, Fiber 3.5, Sugar 4.5, Protein 20.1
CHEESY CHICKEN CORN CHOWDER
Using a rotisserie chicken and frozen corn are real time savers in this homemade soup recipe, but you can always use fresh chicken and fresh cut-off corn if you prefer. To serve, top the chowder with extra cheese and serve with a crusty bread-so comforting and so delicious!
Provided by Sheila Thigpen
Categories Soups & Stews
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, mushrooms, garlic, and thyme until the vegetables tender, about 5 minutes.
- If using raw chicken thighs, push vegetables to the side of pan, and add chicken. Cook on each side 3-4 minutes to sear. Remove chicken, chop coarsely, and return to pan. If using a rotisserie chicken, coarsely chop the chicken and add to the sautéed vegetables in the soup pot.
- Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
- Add the milk, frozen corn, and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes and the corn are soft and heated through.
- Taste and season with salt and pepper to your taste. Add the cheese and chopped fresh parsley (if desired) and stir until melted. Serve with crusty bread or croutons and additional shredded cheddar cheese on top, if desired.
Nutrition Facts : ServingSize 1 g, Calories 403 kcal, Carbohydrate 33 g, Protein 34 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 134 mg, Sodium 747 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 9 g
CHICKEN CORN CHOWDER
Creamy and easy, this Chicken Corn Chowder will quickly become a family favorite!
Provided by Lucy Brewer
Categories Soups
Time 1h20m
Number Of Ingredients 16
Steps:
- Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.
- Add butter to pot and melt on medium-high.
- Add onion, pepper, celery, and garlic. Cook until tender.
- Stir in flour.
- Cook and stir one minute.
- Add broth and bring to boil and boil for about 1 minute.
- Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.
- Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.
- Season to taste with salt and pepper. Serve topped with chopped scallions.
Nutrition Facts : ServingSize 8 servings, Calories 559 kcal, Carbohydrate 11 g, Protein 36 g, SaturatedFat 20 g, Cholesterol 171 mg, Sodium 1374 mg, Fiber 1 g, Sugar 2 g
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
VICKI'S FAVORITE CHEESY CORN CHOWDER
This is my daughter Vicki's favorite soup ever. While she is away at school, I make large batches and freeze it for her so that she always has a taste of home.
Provided by Ellen Neudecker
Categories Bean Soups
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Melt butter in a large soup pot
- 2. Add onion and celery. Cook about 5 minutes until onion is clear.
- 3. Stir in chicken broth, garlic and potatoes. Bring mixture to a boil. Reduce heat and simmer, covered for 20 minutes.
- 4. Add in corn.
- 5. Remove 4 cups of soup and puree in blender. Return puree to pot with remaining soup. Or use an immersion blender to thicken about half of the soup in the pot.
- 6. Stir in milk, cheese and bacon. Simmer 10 minutes, stirring occasionally.
- 7. Garnish with additional shredded cheese, if desired.
- 8. Enjoy!
CHEESY CORN CHOWDER
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Milk/Cream Cheese Dairy Potato Kid-Friendly Cheddar Corn Winter Potluck Simmer Gourmet Small Plates
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.
- Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, and bell pepper to pot and cook, stirring, until onion is softened, 10 to 12 minutes.
- Add Yukon gold and sweet potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.
- Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).
CHICKEN CHEESE CHOWDER
A thick cheesy soup that is perfect for winter evenings.
Provided by Janet Schaufele
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 11
Steps:
- In a large stock pot combine chicken broth, potatoes, celery, carrots and onion. Cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
- In a medium sauce pan melt butter over low heat, add flour and stir until smooth. Let simmer for 1 minute and then increase temperature to medium. Stir mixture constantly, while gradually adding milk. Continue to stir until thick and bubbly.
- Add flour mixture to vegetables. Add soy sauce and then gently stir in cheese. Continue to stir until cheese is completely melted.
- Add chicken, heat through and enjoy.
Nutrition Facts : Calories 691 calories, Carbohydrate 35.7 g, Cholesterol 126.4 mg, Fat 41.3 g, Fiber 2.9 g, Protein 43.5 g, SaturatedFat 18.4 g, Sodium 2209.4 mg, Sugar 17.7 g
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