FRESH SUMMER CORN CHOWDER
Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!
Provided by outandabout829
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
- Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
- Season chowder with cilantro and pepper and serve.
Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g
FRESH CORN CHOWDER
This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
FRESH CORN CHOWDER
Make and share this Fresh Corn Chowder recipe from Food.com.
Provided by little_wing
Categories Corn
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in soup ot ant sautee over med-low heat until fat is rendered and it starts to crisp, 10-15 minutes.
- Meanwhile, slice kernals from corn cob and reserve both.
- Once bacon is ready, pour off all but 2 T of fat, leaving bacon and drippings in pot.
- Add the onion and celery and cook until slightly browned and tender, 10 minutes or so.
- Add corn cobs, milk and potatoes to pot, making sure to fully submerge the cobs in the milk.
- Bring to a boil, then reduce to simmer.
- Cover and simmer for 10-15 minutes or until potatoes or tender, then remove cobs.
- Add corn kernels, salt and pepper and gently simmer until corn is tender, about 5 minutes.
- Remove about 1 and a half cups of solids from soup and puree until smooth.
- Add puree back to soup with the butter and let stand until butter is melted, then stir.
Nutrition Facts : Calories 429.4, Fat 23.7, SaturatedFat 11.6, Cholesterol 61.5, Sodium 1224.2, Carbohydrate 41, Fiber 4, Sugar 3.1, Protein 15.3
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
CORN CHOWDER (RAW FOOD)
Found this recipe on the internet, to add to my small number of raw food recipes! Although the original recipe called for 2 ears of fresh corn, I've included a substitute measure of frozen corn! Preparation time does not include the time needed for chowder to chill!
Provided by Sydney Mike
Categories Chowders
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Into a blender, put 1 cup of corn & the almond milk, blending together until smooth.
- Remove from blender container & add remaining corn & cayenne pepper.
- Refrigerate to allow flavors to mingle, & then serve.
FRESH CORN CHOWDER
Just as satisfying as traditional creamy chowder, this soup is prepared with low-fat milk and pureed vegetables. Its equally delicious made with fresh or frozen corn and peas, so u can enjoy it throughout the year.
Provided by Molly53
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring potato and water to boil in medium saucepan.
- Reduce heat; cover and simmer for 10 minutes until juts tender.
- Melt butter over medium-low heat in large saucepan.
- Add onion and salt; cook for 5 minutes.
- Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
- Reduce heat to low, cover and simmer for 5 more minutes.
- Transfer half the soup (2½ cups) to a blender and puree until smooth.
- Return puree to saucepan.
- Add milk, peas and spinach and simmer until heated though.
- (DO NOT BOIL).
Nutrition Facts : Calories 213.9, Fat 4.1, SaturatedFat 1.8, Cholesterol 7.1, Sodium 654.5, Carbohydrate 41.1, Fiber 6.7, Sugar 10.3, Protein 8.3
FRESH CORN CHOWDER RECIPE BY TASTY
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
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
FRESH CORN AND SAUSAGE CHOWDER
Though this can easily be made with frozen corn for a delicious meal on a cold night, I think the fresh-off-the-cob-corn tastes so much better! I've made this two summers in a row now. A fairly simple yet hearty recipe, it goes well with homemade biscuits!
Provided by AustinsAm
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
- In large saucepan, melt butter and add onions, cooking for 5 minutes.
- Stir in flour and cook until bubbly.
- Add chicken broth, sausage, and potatoes.
- Cover and cook until potatoes are tender, about 25 minutes.
- Add corn and cook just until tender, about 5 minutes.
- Season with salt and pepper.
- Add cream and cook until heated through.
CROCK POT FRESH CORN CHOWDER
This time of year the corn is so good! This is very easy and tastes fantastic. Serve with green salad and crusty bread.
Provided by tamibic
Categories Chowders
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon over medium heat until browns and crisp.
- Remove and cook onion until translucent.
- Add bacon, onion, potatoes, chilies, corn and milk.
- Cook on high for 4 hours.
- Pour 1/2 soup into blender and puree.
- Return to crock pot add cream and stir in the chives and seasonings to taste.
Nutrition Facts : Calories 555.2, Fat 31.1, SaturatedFat 16.4, Cholesterol 93.1, Sodium 272.7, Carbohydrate 59.5, Fiber 6.8, Sugar 7.4, Protein 16.8
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