CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
- Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
- Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
CORN CHOWDER III
An old farm recipe handed down from my mother. Lots of cholesterol, but true comfort food.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.
- Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 30.6 g, Cholesterol 31.1 mg, Fat 13.9 g, Fiber 2 g, Protein 9 g, SaturatedFat 5.8 g, Sodium 586.4 mg, Sugar 11.3 g
CORN AND MAINE LOBSTER CHOWDER III
I made this with lobster and shrimp, and it was quite good. I used half and half in place of whole milk and added a little dill too. I also added some creamed corn with the corn to make it creamier. Recipe courtesy of www.aboutseafood.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or dutch oven and stir.
- Cover and bring to a boil.
- Reduce the heat and simmer covered until the potatoes are covered, about 15 minutes.
- Meanwhile whisk together the milk and flour in a medium bowl until well blended.
- When potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and lobster meat.
- Bring the soup back to a simmer, stirring constantly.
- Continue to simmer and stir gently until soup thickens slightly, about 2 minutes.
- Remove the bay leaf and season with salt and pepper to taste.
- Serve in individual bowls with a piece of crusty bread and a green salad on the side.
Nutrition Facts : Calories 232.6, Fat 7.3, SaturatedFat 3.8, Cholesterol 17.3, Sodium 463.4, Carbohydrate 34.5, Fiber 2.9, Sugar 7.9, Protein 9.9
FRESH CORN CHOWDER
This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CORN CHOWDER III
Make and share this Corn Chowder III recipe from Food.com.
Provided by Libby1
Categories Chowders
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil.
- Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute' for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
- Transfer the contents of the pan to a blender and puree until smooth.
- Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
- Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
- Garnish with the chopped basil.
Nutrition Facts : Calories 286.1, Fat 5, SaturatedFat 1, Cholesterol 5.4, Sodium 293.8, Carbohydrate 55.7, Fiber 7.3, Sugar 12.8, Protein 12.6
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