Easy Corn Chowder Recipe With Cream Corn Recipe For Stuffed

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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.

COLD DAY CORN CHOWDER



Cold Day Corn Chowder image

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
4 thick slices bacon, chopped
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 stalks celery, finely chopped
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon paprika
2 bay leaves
6 cups low-sodium chicken broth
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
1 cup half-and-half or heavy cream
3 to 4 cups frozen fresh corn kernels (from 6 ears fresh corn) or 8-ounce store bought packages frozen corn, thawed and drained
Chopped fresh chives or parsley for garnish

Steps:

  • In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain.
  • Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes.
  • Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.

EASY CORN CHOWDER I



Easy Corn Chowder I image

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

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

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

EASY CORN CHOWDER



Easy Corn Chowder image

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

4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups chopped fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 bacon strips, cooked and crumbled

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



Easy Corn Chowder image

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

4 large potatoes, cubed
1 cup celery, chopped
1 cup onion, chopped
2 (11 ounce) cans creamed corn
2 (15 ounce) cans corn kernels, drained
2 (12 ounce) cans evaporated milk
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

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.

FRESH CORN CHOWDER RECIPE BY TASTY



Fresh Corn Chowder Recipe by Tasty image

Here's what you need: oil, garlic, salt, pepper, onion, red bell pepper, potato, corn, vegetable broth, water, dried thyme, paprika, bay leaf, milk

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon oil
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 onion, diced
1 red bell pepper, diced
1 potato, cubed
1 ear corn, kernels removed
6 cups vegetable broth
2 cups water
1 tablespoon dried thyme
2 tablespoons paprika
1 bay leaf
1 cup milk, milk alternative

Steps:

  • Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
  • Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
  • Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
  • Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
  • Add milk or milk alternative, and stir. Remove bay leaf.
  • Allow to cool a little before serving.
  • Enjoy!

Nutrition Facts : Calories 913 calories, Carbohydrate 69 grams, Fat 65 grams, Fiber 3 grams, Protein 3 grams, Sugar 21 grams

CRANKED UP CORN CHOWDER



Cranked Up Corn Chowder image

I love corn chowder. This robust recipe is hearty and filling.

Provided by sweetnspicy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

4 ears corn, kernels cut from cob
2 tablespoons olive oil, divided
1 onion, diced
1 cup shredded carrot
1 stalk celery, chopped
1 clove garlic
4 cups chicken broth
4 red potatoes, cut into bite-size pieces
2 cups light cream
1 (15 ounce) can cream-style corn
1 teaspoon finely chopped parsley
salt and ground black pepper to taste
3 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
  • Roast corn in preheated oven for 20 minutes.
  • Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
  • Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
  • Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 30.9 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 729.1 mg, Sugar 6.1 g

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

SUPER SIMPLE CORN CHOWDER



Super Simple Corn Chowder image

A very quick and easy soup perfect for cold winter days. I like to make this with cheddar cheese biscuits. Mmmmmmm!

Provided by Aimchick

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 slices center-cut bacon
1 medium onion, diced
2 yukon gold potatoes, scrubbed and cubed
1/2 cup water
2 cups fat-free half-and-half
2 (17 ounce) cans cream-style corn
1 1/2 cups frozen whole kernel corn
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Dice the bacon into thin strips and fry in soup pot until crispy.
  • Remove bacon from pot and put on a paper towel to drain.
  • Sautee onion in the bacon drippings until tender.
  • Add potatoes and water and simmer until potatoes are tender.
  • Stir in remaining ingredients and cook until heated, stirring frequently.
  • Top with crispy bacon before serving.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Make this creamy corn chowder recipe for when the summer nights begin to cool off.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
2 cups corn kernels (from 2 to 3 ears)
1 small zucchini, cut into 1/2-inch cubes (about 1 cup)
4 cups chicken stock
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream

Steps:

  • Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
  • Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately.

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