Hearty Corn Chowder Recipes

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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

HEARTY CORN CHOWDER



Hearty Corn Chowder image

This chowder is great when you feel like soup, but haven't the time to make up a pot. It'll satisfy a hearty appetite. I love this topped with lots of fresh parmesan & some crusty bread.

Provided by Marli

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, diced
750 g potatoes, peeled & diced
1 tablespoon butter
1 garlic clove, crushed
2 cups chicken stock
1 (400 g) can creamed corn
1 (220 g) can creamed corn
1 1/2 cups milk
1/2 tablespoon dried chives
salt & pepper

Steps:

  • Heat butter in a large pot.
  • Sauté the onion and garlic until onion is transparent.
  • Add the potatoes and toss in the butter to coat.
  • Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
  • With a potato masher lightly mash the potatoes, leaving some chunks.
  • Stir in the creamed corn and milk.
  • Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
  • *Do not allow to boil as there is a chance the milk may curdle.
  • *Simmer gently for 10 minutes or until chowder has thickened.

Nutrition Facts : Calories 400.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 24, Sodium 691.2, Carbohydrate 73.4, Fiber 6.5, Sugar 10, Protein 12.9

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.

HEARTY QUINOA & CORN CHOWDER



Hearty Quinoa & Corn Chowder image

My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 15

3 medium sweet red peppers
1 cup quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups vegetable stock
2 cups heavy whipping cream
6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

HEARTY VEGETARIAN CORN CHOWDER



Hearty Vegetarian Corn Chowder image

I bought some fresh corn at the supermarket, came home, had a quick think about it and whipped this yummy soup up in 30 minutes. I was a chef, so my prep might be a bit faster than many.

Provided by JustJanS

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter (I used low fat margarine which is half the calories)
1 onion, finely chopped
1 stick celery, finely diced
1 medium carrot, cut lenghtways, finely sliced in half moon
1 small sweet potato, cut into 1/2 inch dice
3 corn cobs, kernels removed
1 cup green peas
1 tablespoon flour
2 cups low-fat milk
fresh ground black pepper
2 teaspoons vegeatable instant bouillon granules (or to taste)
Tabasco sauce
1 teaspoon mixed Italian herbs

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
  • Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
  • Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
  • Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
  • Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.

Nutrition Facts : Calories 158.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 13.7, Sodium 116.5, Carbohydrate 23.4, Fiber 3.9, Sugar 11.7, Protein 7.3

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Top Asked Questions

What is the best way to make corn chowder?
Using either, fresh, canned, or frozen corn, this Easy Corn Chowder recipe is a great year-round soup! With added potato, bacon, and cheese, you’ll want a big bowl! Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is browned and crispy. Remove to a paper-towel-lined plate with a slotted spoon.
Is there a vegan corn chowder?
- The Simple Veganista Creamy and delicious, this Vegan Corn Chowder with fresh, frozen, or canned corn is 100% dairy-free and super easy to make with a handful of everyday whole food plant based ingredients! Looking for a crave-worthy vegan chowder recipe? Look no further – our recipe is easy to follow and the results are amazing!
What does chowder taste like?
It’s everything a chowder should be – thick, creamy, hearty, flavorful, and simple. The rich broth pairs perfectly with the sweet corn. Pure comfort food. (Scroll below to the printable recipe card for details and measurements.)
What is creamy corn chowder made of?
This creamy corn chowder is our new favorite chowder! It is a great way to use fresh corn and is made with fresh whole ingredients. Serve it on a cool evening, or make a batch and freeze it for the wintertime. Children and adults alike will love the creamy chunky texture and rich flavors from smoked paprika, thyme and white wine.

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