Almost Instantaneous Corn Chowder Recipes

QUICK AND HEARTY CORN CHOWDER

Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
Whisk 1/2 cup milk and flour in a small bowl until smooth.
Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

INSTANT POT CORN CHOWDER

Instant Pot Corn Chowder image

Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Steps:

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

ALMOST INSTANT CORN CHOWDER

Almost Instant Corn Chowder image

Make this easy hearty corn chowder with cream-style corn, packaged ramen-style noodles, curry powder, onion powder, garlic powder, milk, and cheddar cheese.

Provided by Eileen Goltz

Categories Pareve or Dairy

Time 15m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 (3 oz.) package ramen-style noodles, broken up
1 soup packet from the package
2 cups water
1 (16 oz.) can cream-style corn
¼ teaspoon powdered ginger
¼ teaspoon curry powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ cup milk or soymilk
½ cup cheddar cheese, grated (optional)
Salt and pepper to taste
Parsley for garnish (optional)

Steps:

In a medium saucepan, bring 2 cups of water to a boil. Add the ramen and flavor packet and cook for 5 minutes. Mix in cream-style corn, ginger, curry powder, onion and garlic powder and milk. Heat over medium heat. If using real milk, don't let the soup boil.When all the ingredients are heated through, add the grated cheese and mix until it melts. Add salt and pepper to taste.*Garnish with a sprig of parsley.

ALMOST INSTANTANEOUS CORN CHOWDER

Almost Instantaneous Corn Chowder image

Another great, easy ramen recipe. I've used this a lot, especially when school is in session! Cheap, quick and I always have the ingredients around (unless I haven't been to the store for like a month :-) )

Provided by spatchcock

Categories Chowders

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 ounce) package ramen noodles, broken up, with flavor packet (note -- just get the regular sized package, I can't recall the ounces! Any flavor is fine.)
2 cups water
1 (16 ounce) can cream-style corn
1/4 teaspoon powdered ginger
1/4 teaspoon curry powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup milk
1/2 cup cheddar cheese, grated (I used low fat cheddar)
pepper
parsley (to garnish) (optional)

Steps:

In a medium saucepan, bring 2 cups of water to a boil.
Add ramen and flavor packet and cook for 5 minutes.
Mix in cream-style corn, ginger, curry powder, onion and garlic powder and milk.
Heat over medium heat to a gentle simmer, do not allow to boil.
When all the ingredients are heated through, add the grated cheese and mix until it melts.
Add pepper to taste.
Adjust with more milk if soup is too thick.
Garnish with a sprig of parsley if desired!

Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 10.8, Cholesterol 38.2, Sodium 1350.8, Carbohydrate 73, Fiber 2.9, Sugar 7.7, Protein 17.1

ZIPPY CORN CHOWDER

Zippy Corn Chowder image

I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!

Provided by Chef Amy Gnaster

Categories Chowders

Time 50m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter (or margarine)
1 (14 1/2 ounce) can chicken broth
3 large red potatoes, cubed
1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
4 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour
1 cup shredded taco chips

Steps:

In large saucepan, sauté onion and green pepper in butter until tender.
Add broth and potatoes, bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
Combine flour with remaining milk until smooth; gradually add to soup.
Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
Top with a pinch of taco chips and serve.

Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7

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