CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
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, BEAN AND YAM CHOWDER
This is a wonderful, chunky, "meal in a bowl" chowder that gains rave reviews whenever i serve it. It is my own recipe, adapted from a roasted corn and sweet potato chowder recipe by Lucy Waverman. My dad, who can't STAND yams or sweet potatoes, always asks me to make my delicious "carrot" soup when he comes to visit (what he doesn't know won't hurt him!). Although this looks time consuming, if you prep and chop your ingredients before hand, you can throw this together quite quickly. Serving size is approximate - depending on if you eat this as a meal or a side dish. Enjoy!
Provided by Kaysma
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat.
- add onion and saute until soft and slightly browned.
- Add garlic, red pepper, yams and chili powder.
- Saute for 2-3 mins.
- Add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
- Add corn, beans and bay leaf.
- Add extra chicken stock to achieve desired cosistency.
- Simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) Remove bay leaf and season with salt and pepper.
- Ladle soup into bowls and top with sour cream and fresh cilantro.
- Serve with fresh, sliced, warm sourdough bread or crusty rolls.
CORN AND HAM CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
- Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
- Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
- In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
- In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
- Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
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
BEST NEW ENGLAND CORN CHOWDA (CHOWDER)
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
Provided by Jennifer Michele
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp.
- Remove from pan with a slotted spoon and drain; set aside.
- In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- Cook over medium heat until onion is translucent.
- Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- Stir in corn and heat through.
- Add cream and heat through again.
- If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
CORN CHOWDER
Make and share this Corn Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Husk the corn.
- Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
- Cut the kernels from the cobs and place in a bowl.
- You should have about 2 cups.
- Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
- Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
- Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
- Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- Some of the potatoes will have broken up, but most should retain their shape.
- Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
- Reduce the heat to medium and season the chowder with salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- Adjust the seasoning if necessary.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
- Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls and sprinkle with the chopped chives.
Nutrition Facts : Calories 631.7, Fat 43.8, SaturatedFat 22.4, Cholesterol 121.5, Sodium 534.4, Carbohydrate 49.1, Fiber 4.9, Sugar 8.1, Protein 14
A-MAIZE-ING CORN CHOWDER
Creamy corn chowder with crumbled bacon.
Provided by Ellen G.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
- Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
- Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 67.7 g, Cholesterol 30.7 mg, Fat 18.6 g, Fiber 5.9 g, Protein 14.2 g, SaturatedFat 6.6 g, Sodium 1284.5 mg, Sugar 14.1 g
CORN CHOWDER I
Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half.
Provided by Cindy Granger
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
- Fry the bacon until very crisp. Crumple the bacon and set aside.
- Fry the onion inn the bacon grease until translucent and soft.
- Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
- Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 51.3 g, Cholesterol 49.5 mg, Fat 25.9 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 10 g, Sodium 951.1 mg, Sugar 14.3 g
EASY CORN CHOWDER I
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
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
SIMPLE CORN CHOWDER
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
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
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.
HEARTY QUINOA & CORN CHOWDER
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky
Provided by Taste of Home
Time 40m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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.
EASY CORN CHOWDER
When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 14
Steps:
- In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
THE MINIMALIST'S CORN CHOWDER
Provided by Mark Bittman
Categories Soup/Stew Onion Pepper Potato Tomato Dinner Corn Summer Healthy Parsley Simmer Boil Butter Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.
- 2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
- 3. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley, and serve.
- Keys To Success
- STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process.
- TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you're not in a hurry.
- AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don't overcook. But the new supersweet hybrids, which retain much of their flavor in the refrigerator for a few days, are not as tender, and their kernels should be cooked for a few minutes at least. Just keep tasting and stop cooking when the texture seems right.
CONTEST-WINNING HAM AND CORN CHOWDER
I'm always on the lookout for easy soups because my husband and I love them, particularly in the winter months. This cream chowder gets a little kick from cayenne and chopped jalapeno pepper. Extra servings freeze very well. -Sharon Price Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 245 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 722mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
More about "cornbeanandyamchowder recipes"
CORN AND BLACK BEAN CHOWDER | MCCORMICK GOURMET
From mccormick.com
Cuisine AmericanCategory Soups, Stews, And ChiliServings 8
POTATO CORN CHOWDER – A COUPLE COOKS
From acouplecooks.com
HAM AND CORN CHOWDER WITH POTATO | RECIPETIN EATS
From recipetineats.com
HONEY CORNBREAD - DINNER AT THE ZOO
From dinneratthezoo.com
HAM AND CORN CHOWDER {CREAMY & RICH} - SPEND WITH PENNIES
From spendwithpennies.com
SMOKY HAM-AND-CORN CHOWDER RECIPE - MELISSA RUBEL JACOBSON ...
From foodandwine.com
HONEY CORNBREAD (SWEET AND MOIST) | THE FOOD CHARLATAN
From thefoodcharlatan.com
CORN - BEST RECIPES EVER
From cbc.ca
EASY HOMEMADE CORN CHOWDER {30 MIN MEAL} - SPEND …
From spendwithpennies.com
EASY HOMEMADE HONEY CORNBREAD - HUNDREDS OF EASY RECIPES!
From persnicketyplates.com
CORN-AND-COD CHOWDER RECIPE - QUICK FROM SCRATCH FISH ...
From foodandwine.com
HEARTY HOMEMADE CORN CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
NEW ENGLAND CORN CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
DELICIOUS CORN CHOWDER RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CORN CHOWDER RECIPE - THE SEASONED MOM
From theseasonedmom.com
CHEDDAR CORN CHOWDER WITH BACON – STOVE OR INSTANT POT
From skinnytaste.com
CORN AND BEAN CHOWDER - RECIPE IDEAS, PRODUCT REVIEWS ...
From goodhousekeeping.com
SWEET CORN AND WHITE BEAN CHOWDER | HURST BEANS
From hurstbeans.com
CORN CHOWDER RECIPE {THE BEST!} - COOKING CLASSY
From cookingclassy.com
SLOW COOKER CORN CHOWDER - DAMN DELICIOUS
From damndelicious.net
CORN CHOWDER - DINNER, THEN DESSERT
From dinnerthendessert.com
BEANS AND CORNBREAD - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
GREAT NORTHERN BEANS AND HAM WITH CORNBREAD
From randallbeans.com
CORN CHOWDER - HOUSE OF YUMM
From houseofyumm.com
EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CHOWDER ...
From delish.com
CORN CHOWDER WITH BACON RECIPE | EATINGWELL
From eatingwell.com
SWEET CORN AND BEAN CHOWDER — BUNS IN MY OVEN
From bunsinmyoven.com
CORNED BEEF CABBAGE NACHOS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CREAMY HAM POTATO AND CORN CHOWDER - COOKING CLASSY
From cookingclassy.com
CORN CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love