QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
CORN CHOWDER WITH POTATOES
I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
IDAHO POTATO AND SMOKED CORN STEW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions.
IOWA HAM AND CORN CHOWDER
Ham and corn are staples here in Iowa. This lovely chowder knows how to combine both for a hearty, comforting meal.
Provided by DuChick
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.
- Cook over medium heat about 10 minutes, or until potatoes are tender.
- Use a spoon or masher to crush potatoes.
- Combine margarine and flour; stir into potato mixture.
- Blend in remaining broth, stirring until thickened.
- Stir in corn, milk, ham and pepper.
- Cook on low heat until chowder is hot.
- Top individual servings with desired garnishes.
Nutrition Facts : Calories 316, Fat 11.4, SaturatedFat 2.5, Cholesterol 3, Sodium 832.4, Carbohydrate 49.3, Fiber 3.4, Sugar 6.8, Protein 8.4
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R
Categories Corn Chowder
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
IDAHO-IOWA CORN AND POTATO CHOWDER
I changed this up a bit, but I will post as written. I left out the chicken and celery and added bell peppers, fresh spinach, and creamed corn in addition to whole kernel corn. Mmmm...perfect chowder for a cold day. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown the bacon in a heavy saucepan.
- Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
- Cut the chicken into cubes.
- Add the chicken, onion, and celery to the drippings in the saucepan.
- Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
- Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
- Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
- Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
- Stir in the cream and parsley and simmer for 5 minutes.
- Add the bacon, salt, and pepper. Ladle into soup bowls.
Nutrition Facts : Calories 481.3, Fat 30, SaturatedFat 13.4, Cholesterol 113.8, Sodium 966.8, Carbohydrate 33.1, Fiber 3.9, Sugar 4.6, Protein 22.8
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