Corn And Potato Chowder Recipes

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OLD FASHIONED CORN AND POTATO CHOWDER



Old Fashioned Corn and Potato Chowder image

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Provided by Malriah

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

Steps:

  • Combine, in a large pot,all ingredients except milk and flour/water.
  • Cook until potatoes are fork tender.
  • Add milk and flour/water, stirring well.
  • Bring to a boil and allow to cook for 10 minutes.
  • Serve with chopped green onion and shredded cheese as a garnish.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9

CORN CHOWDER WITH POTATOES



Corn Chowder with Potatoes image

I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

1 small onion, chopped
1 garlic clove, minced
1-1/2 cups cubed peeled potatoes
1/4 cup shredded carrot
2 cups water
2 teaspoons dried parsley flakes
2 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups fat-free milk, divided
3 bacon strips, cooked and crumbled
3 tablespoons all-purpose flour
1/2 cup cubed reduced-fat process cheese (Velveeta)
1/2 cup beer or nonalcoholic beer
1/2 teaspoon liquid smoke, optional

Steps:

  • Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

BIG-BATCH CORN AND POTATO CHOWDER



Big-Batch Corn and Potato Chowder image

This creamy chowder is chock-full of veggies. Make a huge pot of it, freeze it in quart containers and have peace of mind knowing that dinner can just be thawed and reheated.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
3 tablespoons olive oil
4 cups frozen corn, thawed
3 stalks celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
Kosher salt
1 tablespoon fresh thyme leaves
Pinch cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
Freshly ground black pepper

Steps:

  • Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
  • Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

CHEESY POTATO AND CORN CHOWDER



Cheesy Potato and Corn Chowder image

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

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

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

SUMMER CORN AND POTATO CHOWDER



Summer Corn and Potato Chowder image

I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.

Provided by Heidi

Time 1h

Yield 8

Number Of Ingredients 16

9 ears fresh sweet corn, husks removed
8 strips bacon, diced
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 medium red or yellow bell pepper, diced
3 cloves garlic, roughly chopped
1 medium jalapeno pepper, seeded and minced
6 cups chicken stock
6 medium russet potatoes, peeled and cut into 1/2-inch dice
1 cup half-and-half
4 tablespoons chopped fresh oregano
1 teaspoon ground cumin
kosher salt and freshly ground black pepper to taste
¼ cup sour cream, or to taste
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
  • Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
  • Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
  • Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
  • Ladle into bowls and garnish with sour cream and Cheddar cheese.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 54.9 g, Cholesterol 28.8 mg, Fat 15.4 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 6 g, Sodium 803.4 mg, Sugar 6.5 g

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Categories     Soup/Stew     Potato     Bacon     Corn     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 bacon slices, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
2 cups (or more) whole milk
1 15-ounce can creamed corn
1 cup fresh or frozen corn kernels
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Chopped fresh thyme

Steps:

  • Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  • Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.

POTATO AND DOUBLE-CORN CHOWDER



Potato and Double-Corn Chowder image

Come home to this filling bacon, potatoes and corn chowder that's made stress-free in a slow cooker for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 6

Number Of Ingredients 10

1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 oz) whole kernel corn, undrained
1 can (14.75 oz) cream-style corn
1 can (12 oz) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, crisply cooked and crumbled (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
  • Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
  • Sprinkle each serving with parsley.

Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 0 g

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Make and share this Corn and Potato Chowder recipe from Food.com.

Provided by Libby1

Categories     Chowders

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon, chopped
1 onion, chopped
1 potato, peeled cubed
1/2 red bell pepper, chopped
2 cups milk
15 ounces creamed corn
1 cup corn, frozen or 1 cup corn, fresh
1 tablespoon fresh thyme, chopped

Steps:

  • Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
  • Add onion and cook until tender, stirring occasionally, for about 8 minutes.
  • Add potato and bell pepper and saute 1 minute.
  • Add 2 cups of milk and bring to a boil.
  • Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  • Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
  • Simmer until heated through.
  • Season to taste with salt and pepper If soup is too thick, thin with additional milk.

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