CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
MEXICAN STREET CORN CHOWDER
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
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.
CHILE CORN CHOWDER
Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article's author, Nancy Gerlach, says, "This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot."
Provided by mersaydees
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot over low heat, combine all ingredients except cheese and cream.
- Cook until potatoes are tender.
- Add cheese and cream, and heat until cheese melts.
Nutrition Facts : Calories 327, Fat 22, SaturatedFat 13.1, Cholesterol 71.1, Sodium 495.9, Carbohydrate 24.3, Fiber 3, Sugar 6.1, Protein 11.4
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