Corn Potato And Cheddar Cheese Chowder Recipes

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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.

CORN AND CHEESE CHOWDER



Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

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.

CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

A yummy creamy chowder. Always a winner in our house!

Provided by Katymac1

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

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
½ teaspoon cumin
¼ teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups milk
1 ½ cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
¼ cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
  • Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g

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

CHEDDAR, CORN & POTATO CHOWDER



Cheddar, Corn & Potato Chowder image

Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1/4 cup butter, cubed
2 celery ribs, chopped
2 medium carrots, sliced
1 medium green pepper, finely chopped
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1 carton (32 ounces) chicken broth
1 pound potatoes (about 2 medium), peeled and cubed
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups shredded cheddar cheese
1 tablespoon minced fresh parsley

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.

CHEDDAR, CORN AND POTATO CHOWDER



Cheddar, Corn and Potato Chowder image

This hearty soup is the ultimate comfort food, perfect on a cool winter night. The soup can be made ahead, then warmed and served alongside a mixed green salad for a quick weeknight dinner.

Time 45m

Yield Serves 4

Number Of Ingredients 12

3 tablespoons unsalted butter
1 yellow onion, chopped
1 tablespoon all-purpose flour
4 cups vegetable broth
4 large Yukon Gold potatoes, v
2 cups frozen yellow corn
2/3 cup milk
1 cup shredded sharp Cheddar cheese
1/2 teaspoon fine sea salt
cayenne pepper
1/4 cup chopped fresh parsley
1/4 teaspoon ground black pepper

Steps:

  • Melt butter in a large saucepan over medium-high heat, add onion and cook until softened, about 5 minutes.
  • Mix in flour, coating the onion, and cook until no longer dry, about 1 minute.
  • Add broth and bring to a boil, whisking constantly until smooth and thickened.
  • Reduce heat, add potatoes and simmer until tender, about 20 minutes.
  • Use the back of a wooden spoon to slightly mash potatoes, then stir in corn and milk.
  • Cook another 5 minutes, remove from heat and stir in cheddar cheese.
  • Season with salt and pepper.
  • Ladle into serving bowls and garnish with cayenne and parsley before serving.

Nutrition Facts : Calories 450 calories, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 70 milligrams, Sodium 1200 milligrams, Carbohydrate 47 grams, Protein 17 grams

POTATO, CHEDDAR & CORN CHOWDER



Potato, Cheddar & Corn Chowder image

Start off the day right with delicious dairy. Get creative with Cabot & enjoy our cheesy potato corn chowder recipe. Learn how to make this tasty treat!

Provided by Cabot Creamery

Number Of Ingredients 5

4 pounds white potatoes
peeled and cut into pieces1 large yellow onion
peeled and thinly sliced2 (14.75-ounce) cans creamed corn8 ounces Cabot Extra Sharp Cheddar
grated (about 2 cups)1½ teaspoons dried minced garlicSalt and ground black pepper to tasteAbout 1 cup heavy cream
depending on desired thickness

Steps:

  • MAKE 4-6 main course servings by combining the potatoes and onions in a large pot and add enough water to just cover. Bring to a boil and cook until the potatoes are tender. MASH the potatoes (do not drain), leaving some lumps. Add the cans of creamed corn, Cabot Extra Sharp cheddar and dried minced garlic. PLACE over low heat and stir until cheese is melted and blended in. Generously season with salt and pepper and add enough heavy cream to make the soup the consistency and thickness you desire. Enjoy!

CORN POTATO AND CHEDDAR CHEESE CHOWDER



Corn Potato and Cheddar Cheese Chowder image

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

Provided by Kittencalrecipezazz

Categories     Chowders

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

8 slices bacon, cut into small pieces
1 large onion, finely chopped
2 tablespoons fresh minced garlic
4 tablespoons butter
1/2 teaspoon cumin powder (can use more)
3 tablespoons flour
4 cups chicken broth
2 large potatoes (peeled and cut into about 1/2-inch cubes, or smaller)
3/4 cup whipping cream (unwhipped)
1 (10 ounce) package frozen corn kernels
1/2 lb old cheddar cheese, grated
salt
cayenne pepper
1 cup cheddar cheese (to taste)

Steps:

  • Cook the bacon in a heavy 3-4 quart saucepan over medium heat until crisp; transfer to paper towels using a slotted spoon when cool enough to handle, crumble into small pieces; set aside.
  • Melt butter and sauté onion and cumin until softened (about 4 minutes adding in the garlic the last 2 minutes).
  • Add in the flour and whisk for 1 minute.
  • Add/whisk in the broth; bring to a boil, whisking occasionally.
  • Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender).
  • Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes).
  • Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
  • Ladle into bowls, top with about 1/4 cup grated cheddar and then crumbled bacon.

Nutrition Facts : Calories 1463.6, Fat 105.1, SaturatedFat 57.1, Cholesterol 282.3, Sodium 2378.3, Carbohydrate 82, Fiber 8.5, Sugar 5.7, Protein 52.7

CORN AND CHEDDAR CHEESE CHOWDER



Corn and Cheddar Cheese Chowder image

A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!

Provided by averybird

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 large potato, peeled and diced
2 cups water, salted
1 bay leaf
1/4 teaspoon dried sage
1/4 teaspoon cumin seed (may substitute cumin powder)
3 tablespoons butter
1 small onion, finely chopped
1 1/4 cups heavy cream (may substitute milk or half & half for healthier version)
2 ears corn, kernels from (or about 1 to 1 1/2 cups frozen or canned)
chopped chives
chopped parsley
1/4 teaspoon nutmeg
salt & pepper
1 1/2 cups sharp cheddar cheese, grated (4 oz.)
4 -5 tablespoons dry white wine

Steps:

  • In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
  • In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
  • Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
  • Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
  • Correct the seasoning if desired and serve. :).

Nutrition Facts : Calories 659.2, Fat 51.1, SaturatedFat 31.7, Cholesterol 169.3, Sodium 372.2, Carbohydrate 35.9, Fiber 4, Sugar 3.8, Protein 16.2

WHITE-CHEDDAR CORN CHOWDER



White-Cheddar Corn Chowder image

Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought chicken stock
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
  • Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese.

Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, Sodium 416 g

CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

Categories     Soup/Stew     Cheese     Dairy     Cheddar     Corn     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 10

4 bacon slices, cut into 3/4-inch pieces
1 large onion, finely chopped
1 tablespoon unsalted butter
2 teaspoons ground cumin
3 tablespoons all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-ounce package frozen corn kernels
1/2 pound sharp Cheddar, grated

Steps:

  • Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
  • Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
  • Serve topped with bacon.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 cup diced sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 large potatoes, diced
1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups whole milk
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced

Steps:

  • In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.

Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 605mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

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From therecipes.info


CHEDDAR CHOWDER RECIPE - THERESCIPES.INFO
Ham Cheddar Chowder {Gluten-free} Recipe - (4.4/5) great www.keyingredient.com Preparation Step 1 In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn.
From therecipes.info


CORN POTATO AND CHEDDAR CHEESE CHOWDER - PLAIN.RECIPES
Add in the cubed potatoes and simmer, covered for about 6-8 minutes (until JUST tender). Stir in the whipping cream and corn, season with cayenne and salt; return to a simmer until the corn is heated through (about 2 minutes). Add in 1/2-pound grated cheddar, stirring just until the cheese has melted (do not let boil).
From plain.recipes


TOP 44 BEST EVER CORN CHOWDER RECIPE-RECIPES
Best Ever Corn Chowder Recipe - Kylee Cooks . 1 week ago kyleecooks.com Show details . Recipe 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 …
From mcswe.tibet.org


CORN & CHEESE CHOWDER - THE PIONEER WOMAN
2011-10-26 Directions. In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well.
From thepioneerwoman.com


CORN AND CHEDDAR CHOWDER | CANADIAN LIVING
2005-07-14 Whisk in stock. Bring to boil; reduce heat and simmer, covered, for about 10 minutes or until potatoes are just tender. Stir in milk and corn; cook over low heat, covered, for about 8 minutes or until corn is tender. (Can be cooled, covered and refrigerated for up to 1 day; reheat over low heat.) Add cheese; cook, stirring, just until melted.
From canadianliving.com


CHICKEN CORN CHOWDER - FAVORITE FAMILY RECIPES
2019-11-01 In a separate medium size bowl, add the flour and gradually whisk in the milk, Then add the flour/milk mixture into the soup pot. Add the corn, and stir well. Cook over medium heat about 15 more minutes, stirring frequently, until soup thickens. Remove from heat, stir in cheese, and season with salt and pepper.
From favfamilyrecipes.com


EASY POTATO CORN CHOWDER: A ONE POT COMFORT FOOD! - THRIVING …
2022-06-03 Stir in the garlic and saute for 30-60 seconds more. Stir in the chicken broth, cooked bacon, potatoes, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover with a lid and simmer until vegetables are tender, about 15-20 minutes. Stir occasionally. Stir in the milk and corn and heat until simmering. Meanwhile, toss shredded cheese with flour ...
From thrivinghomeblog.com


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