Hearty Corn Cauliflower And Potato Chowder Recipes

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HEARTY CORN & POTATO CHOWDER



Hearty Corn & Potato Chowder image

Make and share this Hearty Corn & Potato Chowder recipe from Food.com.

Provided by Maine-iac

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 lb sliced bacon (optional)
1/4-1/2 cup butter
3 -4 cloves garlic, chopped
2 medium onions, chopped
1 green pepper
1 stalk celery, chopped
5 medium potatoes, peeled & diced
2 cups chicken broth
salt & pepper
1/2 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon dill weed
1 tablespoon Old Bay Seasoning
1 (10 ounce) package frozen corn
1 can creamed corn
1 cup medium cream

Steps:

  • In a large soup pot, melt butter.
  • Add garlic, onions, pepper, celery and cook until soft.
  • Add potatoes, broth, and seasonings.
  • Stir, cover, and simmer 15 minutes.
  • Add frozen corn, creamed corn, and cream.
  • Simmer for 30 minutes, or until potatoes are tender.
  • Add bacon (if used), and a little milk if chowder is too thick.
  • Re-season, if needed.

Nutrition Facts : Calories 457.7, Fat 21.5, SaturatedFat 12.9, Cholesterol 64.5, Sodium 570.9, Carbohydrate 62.5, Fiber 7.2, Sugar 6.5, Protein 9.7

HEARTY CORN CAULIFLOWER AND POTATO CHOWDER



Hearty Corn Cauliflower and Potato Chowder image

This is a wonderful way to get your kids to eat cauliflower! It's also delicious served over rice, if you need to stretch the meal. ** This chowder could be served as a vegetarian meal if you substitute the chicken stock with water. For vegan, use non-dairy milk and nut butter. As for vegetarian and vegan topping options try vegan bacon bits/sesame crunches/sticks,

Provided by PeachWeb

Categories     Chowders

Time 1h30m

Yield 4-6 Bowls, 4-6 serving(s)

Number Of Ingredients 17

1 onion (medium sized, chopped)
1 celery rib (chopped)
2 large potatoes (or 3-4 medium potatoes, diced)
1 1/2 cups cauliflower (broken into bite sized flourets)
2 cups frozen corn
1/4 cup grated carrot
1/2 garlic clove (more or less to taste)
4 tablespoons butter (or margarine)
2 tablespoons cornstarch
1/2 cup chicken stock
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper (or more to taste)
2 teaspoons hot sauce (Crystal, Louisiana or Texas Pete(to taste)
1 cup shredded sharp cheddar cheese
1/2 cup green onion, sliced
4 -8 slices bacon, fried and crumbled

Steps:

  • CHOWDER:.
  • Begin by frying bacon and set aside for use as topping.
  • Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
  • Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
  • Reduce the heat to medium-low.
  • Mash some of the potatoes with a fork (I usually mash about half of them).
  • Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
  • Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
  • Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
  • Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
  • OPTIONAL:.
  • Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.

Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1089.9, Carbohydrate 80, Fiber 10.1, Sugar 4.9, Protein 20.1

HEARTY POTATO CORN CHOWDER



Hearty Potato Corn Chowder image

No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who don't have a problem with lactose will eat it up!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup fresh or frozen corn, thawed
1/3 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 teaspoon canola oil
1 medium red potato, diced
2/3 cup reduced-sodium chicken broth
1/2 cup silken firm tofu
1/2 cup soy milk
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.

Nutrition Facts : Calories 189 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

EASIEST CORN AND POTATO CHOWDER



Easiest Corn and Potato Chowder image

Want comfort food in ten minutes tops? Here's a time-saving recipe that fills your belly with very little preparation. Serve with crusty bread.

Provided by LAURAHALL

Categories     Soups, Stews and Chili Recipes     Chowders

Time 20m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can cream-style corn
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can water
½ cup diced ham
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 28 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 959.9 mg, Sugar 3.9 g

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

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

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

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

CAULIFLOWER CORN CHOWDER



Cauliflower Corn Chowder image

Let vegetables help you make this single-serve supper or lunch chowder in just 10 minutes. No potatoes needed for this hearty chowder!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 1

Number Of Ingredients 6

1 tray cauliflower & cheese sauce (from 17-oz package)
1 tray corn & butter sauce (from 17-oz package)
1/2 cup fat-free (skim) milk
1 tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
1/4 teaspoon ground cumin
Black pepper, if desired

Steps:

  • Microwave cauliflower and corn as directed on packages; set corn aside.
  • Pour cauliflower into 1 1/2-quart saucepan; add remaining ingredients except corn. Heat to boiling; reduce heat. Simmer 2 minutes.
  • Remove from heat; mash cauliflower slightly with potato masher or fork. Stir in corn; cook and stir 1 to 2 minutes or until hot.

Nutrition Facts : Calories 5647.8, Carbohydrate 50.8 g, Cholesterol 1530.3 mg, Fiber 11.9 g, Protein 135.6 g, SaturatedFat 341.8 g, ServingSize 1 Serving, Sodium 3908.6 mg, Sugar 23.1 g, TransFat 0 g

HEARTY CORN CHOWDER



Hearty Corn Chowder image

"EVERYONE in my wife's family is a corn lover, so her mom came up with this wonderful recipe to satisfy their appetites. With the bacon, sausage and potatoes, it's hearty enough to be a one-pot meal, but it's also really good with the chicken."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/2 pound sliced bacon
1 cup chopped celery
1/2 cup chopped onion
2 cups cubed peeled potatoes
1 cup water
2 cups frozen corn
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
6 ounces smoked sausage links, cut into 1/4-inch slices
1 teaspoon dill weed

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 4g fiber), Protein 15g protein.

HEARTY CORN AND CLAM CHOWDER



Hearty Corn and Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Bacon     Clam     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 bacon slices, chopped
1 cup chopped onion
1 cup chopped celery
1 carrot, peeled, chopped
2 teaspoons dried thyme
1 large bay leaf
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 8-ounce bottle clam juice
1 cup whole milk
1 15-ounce can creamed corn
2 6.5-ounce cans chopped clams

Steps:

  • Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

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