Corn Chowder Pie Recipes

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SUMMER CORN CHOWDER



Summer Corn Chowder image

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 15

8 ears fresh sweet yellow corn, (husked and silks removed and kernels cut from cob)
3 Tbsp butter
5 slices bacon, (cut into 1/4 to 1/2-inch pieces (see note*))
1 medium yellow onion chopped ((1 1/2 cups))
1/4 cup all-purpose flour
1 clove garlic, (minced)
5 cups water (or low-sodium chicken broth)
1 lb Yukon Gold potatoes, (cut into 1/2-inch pieces)
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, (for serving (optional))

Steps:

  • Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
  • Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
  • Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
  • Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
  • Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

CORN CHOWDER



Corn Chowder image

Looking for a tasty side dish? Then check out this flavorful corn chowder that can be made ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 10

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 tablespoons all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 oz) cream-style corn
1 can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired

Steps:

  • In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
  • Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 560 mg, Sugar 12 g, TransFat 0 g

CORN CHOWDER PIE



Corn Chowder Pie image

I'm always looking for ways to eat pie for dinner. This savory pie in inspired by my summers growing up in Kansas, where the sweet corn is particularly sweet, and at least once a summer we cook it into a big pot of creamy chowder. A few tweaks make my favorite chowder into a sliceable pie, nestled deliciously into an easy to make oyster cracker crumb crust.

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 1h50m

Yield one 9-inch pie

Number Of Ingredients 18

One 10-ounce package oyster crackers
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, melted
3 strips thick-cut bacon, chopped
2 stalks celery, diced
2 leeks, thinly sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
1 large russet potato, diced
1/2 cup heavy cream
2 cups corn kernels
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • For the crust: Pulse the oyster crackers, garlic powder and pepper in the bowl of a food processor until the crumbs are finely ground. Add the melted butter and pulse until the mixture comes together - it should hold together when squeezed in your hands.
  • Press the crust into the base and sides of a 9-inch pie plate. Transfer to the prepared baking sheet and bake until the crust is lightly golden brown and smells toasty, 10 to 13 minutes.
  • While the crust bakes, make the filling: Heat a medium pot over medium heat. Add the bacon and cook until the fat is rendered and the bacon is fully crisp, 5 to 7 minutes. Remove the bacon from the pot with a slotted spoon and place it on a paper towel-lined plate; set aside.
  • Add the celery and leeks and cook in the bacon fat until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
  • Melt the butter into the pan, then sprinkle the flour evenly over the base of the pan. Stir well, then cook, stirring constantly, for 1 minute. Stir in the broth and bring to a simmer.
  • Add the potatoes, cover the pot and simmer until the potatoes are tender and the mixture thickens noticeably, 7 to 10 minutes. Stir in the cream, corn and paprika and bring to a simmer, stirring occasionally while simmering, 2 to 3 minutes. Season with salt and pepper.
  • Gently ladle the hot chowder into the crust. Transfer the pie back to the oven and bake until the filling becomes matte on top and the crust is deeply golden, 25 to 30 minutes. Cool 20 minutes before slicing and serving. Garnish with the reserved bacon, chives and parsley just before serving.

CORN AND CRAB CHOWDER POT PIES



Corn and Crab Chowder Pot Pies image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
3 to 4 slices speck or bacon, chopped or thinly sliced
2 handfuls baby potatoes, chopped (5 or 6)
3 to 4 small ribs celery, chopped
1 onion, finely chopped
2 large cloves garlic, chopped or thinly sliced
1 mild Fresno chile pepper, finely chopped
2 tablespoons chopped fresh thyme
1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
3 cups chicken stock
3 cups whole milk
4 tablespoons butter
3 rounded tablespoons flour
1 rounded tablespoon Dijon mustard
3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
1 sheet frozen puff pastry dough, thawed
1 (6- to 8-ounce) tub fresh lump crabmeat
A few drops hot sauce

Steps:

  • Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
  • In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
  • To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
  • Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
  • Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
  • Serve the chowder in individual dishes topped with pastry.

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

CORN CHOWDER



Corn Chowder image

My grandmother and mother made this dish to warm their families during the cold winter months. Nothing chased away a chill like this chowder! Now when it's cold and damp outside, I make this dish and think of these days. Everyone in my household enjoys the delicious warmth of a steaming bowl of Corn Chowder.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

6 potatoes, peeled and diced
Water
1 can (16 ounces) whole kernel corn, drained
4 cups whole milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.

Nutrition Facts : Calories 357 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 760mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 13g protein.

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

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

HAM AND CORN CHOWDER



Ham and Corn Chowder image

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.

Provided by odycal

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil, or as needed
1 onion, diced
3 red potatoes, quartered, or more to taste
½ cup cubed cooked ham, or to taste
3 cups heavy whipping cream
1 (15 ounce) can creamed corn
1 (12 ounce) package frozen corn kernels
1 cup 2% milk
½ cup water
1 cube chicken bouillon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
  • Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28 g, Cholesterol 129.5 mg, Fat 37.5 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 21.8 g, Sodium 473.9 mg, Sugar 5.8 g

EASIEST CORN AND POTATO CHOWDER



Easiest Corn and Potato Chowder image

Want comfort food in ten minutes tops? Here's a time-saving recipe that fills your belly with very little preparation. Serve with crusty bread.

Provided by LAURAHALL

Categories     Soups, Stews and Chili Recipes     Chowders

Time 20m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can cream-style corn
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can water
½ cup diced ham
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 28 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 959.9 mg, Sugar 3.9 g

PENNSYLVANIA DUTCH CORN PIE



Pennsylvania Dutch Corn Pie image

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories     Side Dish     Vegetables     Corn

Time 1h10m

Yield 8

Number Of Ingredients 8

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  • Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  • Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

Provided by Syd

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

Time 1h

Yield 12

Number Of Ingredients 11

1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g

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From wonkypie.com


17 IDEAS FOR WHAT TO SERVE WITH CORN CHOWDER
2021-08-27 6. Quiche. This fluffy yet filling French favorite is practically a tailor-made side for corn chowder. For a more meal-worthy tart, go heavy on the ham, chicken, sausage, and/or cheese. For a vegetarian-friendly version, swap out the meat for spinach, kale, broccoli, bell peppers, lentils, or mushrooms. 7.
From cookingchew.com


CORN CHOWDER - HOUSE OF YUMM
2018-12-18 Cook the chowder on low for 6 hours. Use an immersion blender to blend the soup and then add in the milk. If you still feel that the soup could use some thickness to it, do a simple mix of flour and water, equal parts each, and whisk into the soup. Let this cook on low for another 30 minute to ensure the flour is cooked.
From houseofyumm.com


10 BEST CORN CHOWDER RECIPES | YUMMLY
2022-04-29 cream corn, corn, onion, pepper, water, potatoes, bacon, salt and 1 more
From yummly.com


CORN CHOWDER – KILTED CHEF
Transfer onions to a soup pot, add flour and cook until the flour begins to brown. Add the whole milk, heavy cream, evaporated milk and chicken broth. Season with the salt and pepper. Add the cooked bacon to the pot. Gently stir in both the mashed potatoes and the diced potatoes. Add the creamed corn and corn niblets. Gently heat through. clock.
From kiltedchef.ca


SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
2022-04-20 Instructions. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine.
From cookieandkate.com


CORN CHOWDER RECIPE | PERFECT STEPWISE GUIDE
2020-07-11 For Corn Stock. 4 cups chicken broth; 1 1/2 cups milk; 1 cup heavy cream; For Corn Chowder. 4 cups corn kernels reserve cobs for stock; 4 oz. bacon, chopped; 1 large onion finely diced (1 1/2 cup) 1 large carrot cut into 1/4″ dice (1 cup) 3 stalks celery finely diced (1 cup) 1 lb. Yukon potatoes 3 medium, peeled and cut into 1/4″ thick pieces
From eyuanana.com


CARNATION® | CORN CHOWDER
1: Heat oil in a large saucepan or stock pot over medium heat. Add onion, jalapeno and garlic and cook until fragrant and tender, about 3 minutes. 2: Add corn, potato, stock, salt and pepper and bring to a oil. Reduce heat, cover and simmer for 30 minutes.
From carnationmilk.ca


EASY CORN AND POTATO CHOWDER - I HEART NAPTIME
2020-09-01 How to make corn and potato chowder. COOK. Brown the bacon in a large pot, then place on a paper towel lined plate. Leave about 1/2 Tablespoon of the grease in the pan and add in the butter and onions. Cook for about 3 minutes, then stir …
From iheartnaptime.net


COD AND CORN CHOWDER PIE - THE SCRAMBLE
2021-10-24 Cod and Corn Chowder Pie. Jessica Braider. Loyal Scrambler and recipe contributor Jill Rabach sent us this innovative twist on fish cakes or chowder—it takes half the effort by putting everything in a pie plate to bake, and the creamy texture with the crunchy topping makes a satisfying, kid-friendly meal. Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time …
From thescramble.com


SOUTHWESTERN PORK CORN CHOWDER | 12 TOMATOES
Bring to a boil then reduce heat to a simmer, about 20-25 minutes. Remove pork from pot and set aside to rest. Add beans and corn to stockpot and stir until warmed through. Mix in 1 cup sour cream and season broth with kosher salt and pepper. Slice pork into bite-sized pieces and return to stock pot and serve.
From 12tomatoes.com


CORN CHOWDER RECIPES | TASTE OF HOME
Find delicious corn chowder recipes including sausage corn chowder, tomato corn chowder, hearty corn chowder and more corn chowder recipes. Add Filter Chowders
From tasteofhome.com


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