Creamy Comfort Corn Chowder Recipes

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CREAMY CORN CHOWDER



Creamy Corn Chowder image

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

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

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



Creamy Corn Chowder image

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

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

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



Creamy Comfort Corn Chowder image

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

2 large carrots, Chopped
5 stalks celery, Chopped
3 medium onions, Chopped
1/3 cup fresh thyme
1/2 teaspoon white pepper
1 1/2 teaspoons kosher salt
12 cups chicken stock
1/4 cup butter
1/2 cup flour
1 (16 ounce) can cream-style sweet corn
8 ounces ham steaks, Cubed
12 ounces frozen corn
5 medium potatoes, Chopped
1/8 teaspoon cayenne pepper
1/2 quart heavy cream

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



Creamy Corn Chowder image

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

8 ears fresh corn, shucked
8 slices bacon, chopped
4 tablespoons unsalted butter
1 tablespoon minced fresh thyme
4 garlic cloves, minced
2 celery ribs, minced
1 medium yellow onion, minced
1 bay leaf
6 cups milk
3 medium new potatoes, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
kosher salt
fresh ground black pepper
1/4 cup thinly sliced fresh basil, for garnish

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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