CORN CHOWDER
Corn Chowder made with fresh corn on the cob and chunks of potatoes in a creamy broth is delicious and satisfying.
Provided by Carrie's Experimental Kitchen
Categories Soup
Time 50m
Number Of Ingredients 10
Steps:
- In a large pot, melt the butter over medium heat; then add the celery and onions. Allow to soften for about 1 minute; then whisk in the flour and thyme forming a roux.
- Add the chicken broth, potatoes, corn and parsley and bring to a boil.
- Reduce heat to low and simmer for 30 minutes.
- Heat the milk over high heat; then add to the soup. Cook for another 10 minutes.
CORN CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
CREAMY CORN CHOWDER
Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY CORN CHOWDER
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g
PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER
This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.
Provided by AmyZoe
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
- Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
- Season with salt and pepper to taste and bring to a boil.
- Lower the heat and let simmer for about 10 minutes.
- Add the shrimp and simmer until just opaque, 2 to 3 minutes.
- Ladle the chowder into soup bowls and garnish with green onions.
- Serve hot.
GRANDMA'S CORN CHOWDER
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
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
CREAMY CORN CHOWDER
Make and share this Creamy Corn Chowder recipe from Food.com.
Provided by Debs Recipes
Categories Chowders
Time 40m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice potatoes into small pieces (should equal 1 c); cook until just tender; set aside.
- Fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces.
- Discard all but 3 Tbsp bacon fat; saute onion and celery in bacon fat until soft.
- Sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally.
- Stir in corn, potatoes, bacon, and seasonings; serve hot.
CRANKED UP CORN CHOWDER
I love corn chowder. This robust recipe is hearty and filling.
Provided by sweetnspicy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
- Roast corn in preheated oven for 20 minutes.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
- Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
- Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 30.9 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 729.1 mg, Sugar 6.1 g
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