DAD'S FAVORITE CORN CHOWDER
Steps:
- Chop onion, celery, pepper. Have flour & milk ready. Cut up chicken. Melt butter in pot over medium heat. Add onion, celery, pepper & cook for 3 minutes or until tender, stirring often. Add flour & stir. Pour in milk gradually as you stir. Add remaining ingredients, bring to a boil, reduce heat & stir often. Cook for about 5 minutes.
DAD'S FAVORITE CASSEROLE
This is a great church potluck recipe -- a heavier meal, but good for those cold days after shoveling snow....
Provided by TRTENNAN
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain grease. Mix in garlic, and season with salt and pepper. Stir in spinach, and cook until heated through. Stir in the uncooked egg noodles, and transfer to the prepared casserole dish. Mix in cream of mushroom soup and milk, and sprinkle with cheese.
- Bake 45 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 43.7 g, Cholesterol 105.3 mg, Fat 21.6 g, Fiber 2.7 g, Protein 27.1 g, SaturatedFat 9.8 g, Sodium 798.3 mg, Sugar 5.3 g
QUICK AND HEARTY CORN CHOWDER
Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!
Provided by Sandra Rogers
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g
CORN CHOWDER
Make and share this Corn Chowder recipe from Food.com.
Provided by hpitler
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt.
- Add the onionsw and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
- Add the stock and potatoes. Continue cooking over medium-low heat. Until the potatoes are just tender, 12 to 15 minutes.
- Add the half and half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
- Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes.
- Serve immediately, garnished with cilantro.
Nutrition Facts : Calories 409.3, Fat 19.4, SaturatedFat 8.8, Cholesterol 39.6, Sodium 1234.6, Carbohydrate 45.7, Fiber 5.7, Sugar 5.2, Protein 16.1
SMOKY CORN CHOWDER
Make and share this Smoky Corn Chowder recipe from Food.com.
Provided by Marz7215
Categories Chowders
Time 1h
Yield 6 bowls of soup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
- Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
- Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
- Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.
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- In a large pot over medium heat, salt the 2 cups of water and boil the diced potatoes and onion in the water for 10 minutes.
- While you're doing that, fry your bacon, then drain it, reserving a tablespoon of the bacon drippings for the chowder. Leave the bacon aside for now.
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4.5/5 (4)Total Time 40 minsCategory SoupCalories 353 per serving
- Saute bacon strips in a large dutch oven or stock pot over medium heat until crisp then remove and set aside on paper towels to drain. Reserve 1 tablespoon of bacon fat in the pot then add 2 tablespoons of butter.
- Add onion, carrots, and peppers and cook until softened, around 5 minutes. Add the garlic and cook for around 1 minute, stirring frequently to avoid burning the garlic. Add the flour and cook for 2-3 minutes until lightly golden brown.
- Add cream and broth and stir for around 30 seconds, scraping up any brown bits on the bottom of the pot. Add corn, potatoes, half of the cooked bacon, thyme, and bay leaf and bring to a simmer. Cook for about 20 minutes, stirring occasionally, until the potatoes are soft and fork tender.
- Ladle around 2 cups of the chowder into a blender and blend until smooth then add back to the pot. Season with salt and pepper to taste.
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