NORTH COUNTRY CORN CHOWDER (RACHAEL RAY)
This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one.
Provided by HisPixie
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
- Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
- Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.
Nutrition Facts : Calories 326.5, Fat 13.1, SaturatedFat 4.2, Cholesterol 16.3, Sodium 330, Carbohydrate 43.5, Fiber 4.8, Sugar 11.8, Protein 11.4
ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE
Steps:
- Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;
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.
COUNTRY CORN CHOWDER
This is a very yummy soup that we like to make when we want fast and easy. You can also add chicken to this if you so desire.
Provided by Tinamama
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
- Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
- Stir in corn, milk, salt and pepper; simmer uncovered 5 minutes.
- Ladle chowder into bowls.
- Sprinkle with chopped chives.
Nutrition Facts : Calories 175.2, Fat 4.3, SaturatedFat 2.4, Cholesterol 10.8, Sodium 299.6, Carbohydrate 29.6, Fiber 3.4, Sugar 2.7, Protein 6.2
COUNTRY POTATO CHOWDER
This creamy comforting chowder is thick with potatoes, carrots, green beans and corn. My mother served it on chilly evenings with warm French bread. Leftovers, if there are any, taste just as good and make a great lazy-day lunch. -Sara Phillips, Topeka, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally., Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.
Nutrition Facts : Calories 279 calories, Fat 16g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 562mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
COUNTRY FISH CHOWDER
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. -Linda Lazaroff, Hebron, Connecticut
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.
Nutrition Facts : Calories 250 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 598mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
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
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