TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CHEESY HAM AND CORN CHOWDER
Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!
Provided by Geralyn Walters
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
- Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
- Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g
HAM AND CORN CHOWDER
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
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
CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
HAM AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
HAM CHOWDER
I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.
Provided by FOODY3
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h20m
Yield 15
Number Of Ingredients 11
Steps:
- Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
- In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
- Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g
HAM AND CORN CHOWDER
This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.
Provided by TheDancingCook
Categories Chowders
Time 1h
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil water; meanwhile peel and dice potatoes.
- Boil for about 10-15 minutes (soft but not too mushy).
- Meanwhile, dice up ham, onion, celery.
- In a large saucepan, saute the onion and celery in butter until softened.
- Stir in the flour and stir until well blended, then gradually add milk.
- Bring to a boil while stirring until thickened, about 2 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer about 15 minutes or until heated through.
BACON TOMATO CHOWDER
This soup recipe is so warm and inviting for any occasion, but most of all, I like to cook it for just my husband and me.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Discard drippings. , In the same pan, melt butter. Stir in flour and nutmeg until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in tomatoes. Reduce heat; stir in cream. Heat through (do not boil). Add bacon.
Nutrition Facts : Calories 586 calories, Fat 51g fat (27g saturated fat), Cholesterol 124mg cholesterol, Sodium 1453mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
HAM 'N' CORN CHOWDER
This soup comes together faster than you can believe! "My family had a hard time finding a corn chowder we all liked, so I took ingredients from those we enjoyed and this is the result," writes Danna Chambers from Topsham, Maine.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 5-8 minutes or until heated through, stirring twice.
Nutrition Facts : Calories 392 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 1861mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 6g fiber), Protein 19g protein.
FARMHOUSE HAM AND CORN CHOWDER
One of my good friends gave me this recipe and it is so yummy I decided to pass it on too! It's simple, yet delicious! I made a few tweaks of my own. Its good served with warm breadsticks!
Provided by LaurieL.
Categories Chowders
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender.
- Stir in flour and ranch dressing mix until smooth. Gradually stir in milk.
- Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Add the corn, potatoes, ham and spices. Bring to a boil.
- Reduce heat and simmer uncovered for 8-10 minutes, or until heated through.
- Sprinkle with cheese before serving. I actually use shredded swiss cheese in my soup, personal preference! And the more the better!
QUICK AND EASY CHICKEN AND HAM CORN CHOWDER
This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.
Provided by drmomof2boys
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
- Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R
Categories Corn Chowder
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
CORN TOMATO CHOWDER
Old recipe, not written down. Very easy and quick recipe, inexpensive and a family wintertime favorite.
Provided by jwisler
Categories Chowders
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon, discard most of the grease. Add the onion and garlic, cook until onion is clear. Add the rest of the ingredients except the milk. Cook under medium heat until the potatoes (or cauliflower) is tender. Add the milk, heat just until warm again.
Nutrition Facts : Calories 354, Fat 18.1, SaturatedFat 6.1, Cholesterol 27.4, Sodium 692.3, Carbohydrate 41.2, Fiber 5.3, Sugar 7.7, Protein 11.1
CORN, TOMATO, BACON OR HAM CHOWDER TOO GOOD TO BE TRUE
Taken from several recipes of great taste, I adapted this recipe to what MY family is into, and, on what day of the week! LOL Feel free to change it up. Use ham instead of bacon. Toss it in the slowcooker, or throw it together and in 20 mins you hv dinner. It's EZ, inexpensive, creamy w/texture and veggies for the family. Have fun with it kiddies!
Provided by Tallie in Pacific NW
Categories Chowders
Time 35m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, combine all ingredients EXCEPT tomatoes and creamer. Allow all to come to a boil. Reduce heat to medium-high, and stir on occasion until potatoes are tender.
- Add tomatoes and creamer. Bring to a boil.
- Reduce heat; add cornstarch and water mixture to thicken chowder to desired consistency. Best with potato rolls.
Nutrition Facts : Calories 373.6, Fat 14.1, SaturatedFat 6, Cholesterol 28.2, Sodium 167.9, Carbohydrate 58.4, Fiber 7, Sugar 2.5, Protein 13.2
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5/5 (1)Category SoupsCuisine AmericanTotal Time 50 mins
- In a medium-sized soup pot, fry the bacon until crisp, transfer to a paper towel-lined plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, add the butter and heat over medium heat.
- Add the onion and garlic and sauté until the onion is soft and pale golden in color, 3 to 4 minutes. Add the chicken broth and potatoes, cover and bring to a simmer.
- Cook until the potatoes are barely tender, about 6 minutes, then add the corn and bacon to the pan. Season with salt and pepper, cover and continue cooking, stirring occasionally, for 10 minutes.
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