A Maize Ing Chowder Recipes

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A-MAIZE-ING CORN CHOWDER



A-Maize-ing Corn Chowder image

Creamy corn chowder with crumbled bacon.

Provided by Ellen G.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9

6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
½ cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
½ teaspoon salt
ground black pepper to taste

Steps:

  • Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  • Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
  • Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 67.7 g, Cholesterol 30.7 mg, Fat 18.6 g, Fiber 5.9 g, Protein 14.2 g, SaturatedFat 6.6 g, Sodium 1284.5 mg, Sugar 14.1 g

A-MAIZE-ING CORN CHOWDER



A-Maize-Ing Corn Chowder image

A creamy and hearty corn chowder - great on a cold night. I'm not sure where I got this recipe but have been making it for many years.

Provided by VA3212

Categories     Chowders

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 9

6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 (14 3/4 ounce) cans cream-style corn
1 (15 1/4 ounce) can whole kernel corn, drained
1/2 teaspoon salt
ground black pepper

Steps:

  • Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside.
  • Saute onion in reserve drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
  • Stir in milk, corn, salt, and peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Nutrition Facts : Calories 374.3, Fat 9.6, SaturatedFat 3.9, Cholesterol 20.2, Sodium 1135, Carbohydrate 68.6, Fiber 6.1, Sugar 9.2, Protein 11.6

A-MAIZE-ING CORN CHOWDER



A-Maize-ing Corn Chowder image

Creamy corn chowder with crumbled bacon.

Provided by Ellen G

Categories     Corn Chowder

Time 45m

Yield 5

Number Of Ingredients 9

6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
½ cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
½ teaspoon salt
ground black pepper to taste

Steps:

  • Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  • Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
  • Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 67.7 g, Cholesterol 30.7 mg, Fat 18.6 g, Fiber 5.9 g, Protein 14.2 g, SaturatedFat 6.6 g, Sodium 1284.5 mg, Sugar 14.1 g

INSTANT POT SUMMER CORN AND BACON SOUP RECIPE BY TASTY



Instant Pot Summer Corn And Bacon Soup Recipe by Tasty image

This light summer vegetable chowder is a breeze to make in the Instant Pot. Sprinkle on the bacon right before you eat so it stays crispy.

Provided by Rie McClenny

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

4 slices thick cut bacon, cut into ½-inch (1 1/4 cm) strips
10 oz white onion, diced
kosher salt, to taste
4 cloves garlic, minced
1 pinch cayenne, optional
3 tablespoons all purpose flour
4 cups chicken stock
1 ¼ cups red potato, chopped
4 large ears fresh yellow corn kernels
1 cup red bell pepper, diced
¾ cup heavy cream
fresh chive, chopped, for garnish

Steps:

  • Turn the Instant Pot to sauté mode and set the time for 20 minutes. Add bacon to the pot and cook until crispy and the fat has rendered, stirring occasionally to prevent burning, 10-12 minutes. Transfer the bacon to a baking sheet or plate lined with paper towels and set aside until ready to serve. Leave the rendered fat behind in the pot.
  • To the Instant Pot, add the onion and season with salt. Sauté for 3 minutes, until translucent. Add the garlic and cayenne, if using, and sauté for 2 minutes, until fragrant.
  • Whisk in the flour, making sure to break up any clumps. Cook for 3 minutes, until the flour is light golden in color. Turn off sauté mode by pressing cancel.
  • Pour in the chicken stock to deglaze the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Add the potatoes and corn.
  • Secure the lid of the Instant Pot and set the valve to sealing. Select pressure cooking and set the timer for 10 minutes. Manually release the pressure from the Instant Pot after the cooking time has elapsed and let vent naturally for 15 minutes. Be careful when releasing the valve, as hot steam will come out. Remove the lid of the Instant Pot carefully, as the soup will be very hot.
  • Stir in the red bell pepper and heavy cream.
  • Ladle the warm soup into bowls and top with the bacon and chives.
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 95 grams, Fat 54 grams, Fiber 7 grams, Protein 9 grams, Sugar 24 grams

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