Corn Chowder Soup Recipes

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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

CORN CHOWDER



Corn Chowder image

Provided by Nancy Fuller

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

CORN CHOWDER



Corn Chowder image

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

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

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.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

THE BEST CORN CHOWDER



The Best Corn Chowder image

This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.

Provided by Overton Fam

Categories     Chowders

Time 50m

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 15

4 slices bacon, cooked and crumbled into small pieces
1 tablespoon oil
1/3 cup onion, minced (preferable green onion)
1/2 cup celery, diced
1/2 cup carrot, finely chopped
4 cups potatoes, diced
1 teaspoon salt
2 cups boiling water
15 1/4 ounces whole kernel corn, drained
14 3/4 ounces cream-style corn
12 ounces evaporated milk
2 tablespoons butter
6 saltine crackers, rolled fine
1/3 cup fresh parsley, minced (or 1 T. dried parsley)
white pepper, to taste

Steps:

  • Cook bacon and break into small pieces. Set aside.
  • In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
  • Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
  • Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
  • Stir in bacon pieces.
  • Just before serving, add parsley and a generous grind of white pepper (to taste).

Nutrition Facts : Calories 614.8, Fat 28.1, SaturatedFat 11.8, Cholesterol 55.3, Sodium 1645.4, Carbohydrate 81.3, Fiber 7.9, Sugar 8.7, Protein 17.2

FRESH CORN CHOWDER



Fresh Corn Chowder image

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

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

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

SIMPLE CORN CHOWDER



Simple Corn Chowder image

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

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

Number Of Ingredients 8

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

  • Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

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.

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

EASY CORN CHOWDER I



Easy Corn Chowder I image

This is a quick and easy soup that won't let you down.

Provided by carol

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 3

Number Of Ingredients 7

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g

CORN CHOWDER



Corn Chowder image

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

4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt

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 SOUP



Corn Chowder Soup image

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

Provided by Tweety Grams

Categories     Chowders

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups diced potatoes
2 cups diced carrots
1 cup diced onion
3 stalks celery
2 cups water
1/4 cup flour
2 cups milk
2 cans creamed corn
1/2 cup Cheez Whiz or 1 can cheddar cheese soup
bacon, cut into small pieces
ham, cut into small chunks

Steps:

  • Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
  • I prefer the the cheddar cheese soup in the can, it gives it more flavour.
  • Simmer until thick.
  • I also like to double the recipe.

Nutrition Facts : Calories 472.4, Fat 12.8, SaturatedFat 7.3, Cholesterol 41.8, Sodium 1357.3, Carbohydrate 81.7, Fiber 7.4, Sugar 15.4, Protein 15.6

GRAMMA BROWN'S CORN CHOWDER



Gramma Brown's Corn Chowder image

This was my great-grandmother's recipe. It is very good to eat on a cold winter's day.

Provided by Halle Hardin

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

Time 1h10m

Yield 10

Number Of Ingredients 13

½ pound bacon
2 stalks celery, chopped
2 medium (2-1/2" dia)s small onion, diced
2 tablespoons margarine
salt to taste
ground black pepper to taste
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 cups chicken broth
2 cups milk
6 small potatoes, cubed
2 carrot, (7-1/2")s carrots, chopped
2 tablespoons all-purpose flour

Steps:

  • Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
  • Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
  • Mix together flour and a little water to form a paste.
  • Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 41 g, Cholesterol 19.3 mg, Fat 14.6 g, Fiber 4.5 g, Protein 10.7 g, SaturatedFat 4.7 g, Sodium 807.5 mg, Sugar 7.8 g

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

CORN CHOWDER (PIONEER WOMAN)



Corn Chowder (Pioneer Woman) image

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.

Provided by AmyZoe

Categories     Corn

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

5 ears corn, shucked
2 slices bacon, cut into 1/2 inch pieces
1 medium yellow onion, diced
2 -3 chipotle peppers (in adobo sauce, finely diced)
4 cups low sodium chicken broth
1 1/2 cups heavy whipping cream
4 ounces green chilies, diced
3 tablespoons cornmeal
salt
corn tortilla, for serving

Steps:

  • Slice the kernels off the corn cob.
  • Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
  • Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
  • Throw in the corn kernels and stir.
  • Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
  • Pour in the low sodium chicken broth followed by a splash of heavy cream.
  • Stir to combine.
  • Add the green chilies.
  • Let the soup simmer for 25 to 30 minutes.
  • Mix the cornmeal with 1/4 cup water and stir together.
  • Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
  • Taste and add salt if needed.
  • Serve in bowls with warm corn tortillas on the side.

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

Steps:

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

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From bettycrocker.com


HEALTHY CORN CHOWDER RECIPES | EATINGWELL
Rating: 5 stars. 5. In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per ...
From eatingwell.com


CORN CHOWDER RECIPE - HOMEMADE CORN CHOWDER IN 30 MINUTES
2020-12-10 Instructions. Melt the butter in a large stockpot over medium heat. Add the bacon, garlic, onion, carrots, bell pepper and celery. Sauté for 8-10 minutes until the bacon is cooked through and the veggies have softened. Add in the chicken broth, both types of corn, potatoes, thyme, salt and bay leaf.
From eatingonadime.com


CORN CHOWDER RECIPE - SIMPLY RECIPES
2020-08-13 Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.
From simplyrecipes.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


EMERGENCY CORN CHOWDER SOUP - EASY SOUP RECIPE! | RECIPETIN …
2019-09-23 Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides. Remove bacon and chop once cooled. If there's loads of excess fat in the pot, drain some. Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
From recipetineats.com


BEST EVER CORN CHOWDER RECIPE - KYLEE COOKS
2020-03-05 Instructions. Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are soft, about 30 minutes. In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.
From kyleecooks.com


CORN CHOWDER RECIPE | FOOD & WINE
Instructions Checklist. Step 1. In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to ...
From foodandwine.com


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 (VIDEO) - NATASHASKITCHEN.COM
2020-09-28 How to Make Corn Stock: Cut the kernels from the cobs and set kernels aside for making chowder.*. Place the bare cobs in a stockpot. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder.
From natashaskitchen.com


HEARTY CORN CHOWDER RECIPE FROM SCRATCH - HEALTHY SEASONAL …
2020-08-21 What To Serve With Corn Chowder. Serve it with homemade Whole-wheat bread or savory muffins like these Parmesan and Leek Muffins.; Serve small bowls of this chowder for a first course, and follow it up with Heirloom Tomato Salad and Grilled Sirloin with Chimichurri for the main course.; For a late summer party make a batch of Gazpacho and serve it as a “Soup …
From healthyseasonalrecipes.com


COMFORT CORN CHOWDER - THE STAY AT HOME CHEF
Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough. Add in the onions and saute for about 5 to 7 minutes. Stir in the flour until a paste forms and cook for 1 to 2 minutes. Whisk in …
From thestayathomechef.com


CORN CHOWDER - CULINARY HILL
2020-09-27 Instructions. In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes. Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt.
From culinaryhill.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


QUICK + EASY CORN CHOWDER RECIPES - PILLSBURY.COM
A classic comfort food favorite, every version of creamy corn chowder is delicious, whether paired with bacon, potatoes or chicken.
From pillsbury.com


CORN CHOWDER RECIPES | ALLRECIPES
Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a ...
From allrecipes.com


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