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
CREAMY COMFORT CORN CHOWDER
This is a corn chowder recipe which is actually adopted from our restaurant's famous conch chowder...that one's a trade secret, but we find that when you want the -comfort food-, this recipe should do nicely for your family, as it does ours! I simplified this recipe in many ways to be home-friendly and use the least amount of preparation, steps, and cooking dishes possible -- when we are at home, we don't have the benefit of a paid dishwasher! One note on this recipe -- Among other things, I cut out the par-boiling of the potatoes, so just make sure you -carefully- watch the cooking time on the potatoes, and tweak the recipe according to your preference of softness -- and we also like the skin-on approach when we are feeling particularly homey ;)
Provided by Da Long
Categories Chowders
Time 2h
Yield 16 bowls, 16 serving(s)
Number Of Ingredients 15
Steps:
- 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
- 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
- 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
- 4. Stir in roux; simmer/low boil covered 20 minutes.
- 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.
Nutrition Facts : Calories 329.8, Fat 17.1, SaturatedFat 9.6, Cholesterol 60.2, Sodium 740.4, Carbohydrate 34.8, Fiber 3.4, Sugar 5.9, Protein 11.3
CREAMY CORN CHOWDER
Make and share this Creamy Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Working over a large bowl, slice the kernels off the corn cobs, scraping the cobs with the knife to extract the flavorful juices.
- Halve 5 of the bare corn cobs crosswise, discarding the rest.
- Set the corn and cobs aside.
- Heat the bacon in a 6-qt pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes.
- Reserve 3 tbs bacon for a garnish, leaving the remaining bacon and fat in the pot.
- Add the butter, thyme, garlic, celery, onions, and bay leaf.
- Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes.
- Add the reserved corn kernels and cobs, milk, and potatoes.
- Cover, bring the chowder to a boil, decrease heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
- Skim any foam from the surface of the soup.
- Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender and puree.
- Stir the puree back into the chowder to thicken it.
- Season with salt and pepper and serve the soup garnished with the reserved bacon and basil.
Nutrition Facts : Calories 341.1, Fat 17.2, SaturatedFat 9.2, Cholesterol 46.3, Sodium 183.3, Carbohydrate 39, Fiber 4.3, Sugar 4.2, Protein 11.6
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