EASY CORN CHOWDER
When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 14
Steps:
- In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
EASY CORN CHOWDER
This recipe is tasty on it's own, but is also really good with some cubed cooked ham or bacon added.
Provided by Chesska
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover potatoes, celery and onion with water and bring to a boil.
- Simmer for 20 minutes or until tender.
- Without draining any water, add all remaining ingredients and simmer for another 20 minutes.
EASY CORN CHOWDER I
This is a quick and easy soup that won't let you down.
Provided by carol
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 3
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g
QUICK CORN CHOWDER
Quick Corn Chowder is a tasty, filling soup recommended by Diane Brewster of Highland, New York. "When my husband and I decided I'd stay home with our new baby, his salary had to be stretched pretty thin," Diane recalls. "I became an expert at preparing meals with more 'sense' than dollars!"
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.
Nutrition Facts : Calories 228 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 520mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein.
CORN CHOWDER II
The original recipe came off the back of a bacon package many years ago, and I've made it at least 50 times during the intervening years, making adjustments and refining the recipe. Only once did I scorch it. The kids loved it, once I reduced the pepper amount. After the first time, I've always made a double batch.
Provided by Frank Butcher
Categories Chowders
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat.
- Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot.
- Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat.
- Heat through; stirring often (try not to boil) - and serve.
- NOTES:
- -I use 2 or 3 extra strips of bacon - adds a bit more flavour. More flavour is added by the stuff in the bottom of the pot too.
- -I use a smaller tin of cream corn and a similar size tin of niblet corn.
- -Reduce pepper to 1/2 teaspoon if kids are involved.
- -Milk can be increased to 1 cup or more to achieve desired consistency.
- -Substitute reconstituted powdered milk as a cost sav ing measure.
- -To make a richer chowder, use half-and-half (or heavier cream) for the initial measure of milk.
- -This keeps well - if there is any left over!
- NEW NOTE:
- (Oct 1999) I had someone write to say how similar this recipe and theirs (from Norway) were. The difference was that they boiled the potatoes without the onion, but cooked up the onion with the bacon "to mix the onions and bacon flavours". They used 1/2 pound or more of bacon for the "double batch" (8 servings). I tried it this way and I am a convert!
EASY CORN CHOWDER II
This corn chowder is the easiest soup I have ever made--it's quick, hearty and very tasty.
Provided by CARIBOUR
Categories Cream Soups
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
- Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 20 minutes.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 31.3 g, Cholesterol 18.3 mg, Fat 5.5 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 395.7 mg, Sugar 9.8 g
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