SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
INDIAN CORN CHOWDER
I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder.
Provided by Bonnie Young
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
- Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
- Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
- Serve hot garnished with bacon bits if desired.
Nutrition Facts : Calories 370.1, Fat 20, SaturatedFat 11.9, Cholesterol 52.7, Sodium 1312.6, Carbohydrate 43.4, Fiber 4.4, Sugar 2.7, Protein 9.2
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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.
INDIANA CORN CASSEROLE
Delicious recipe for a corn side dish, very indulgent and rich. Great potluck dish for dinners. Note: for a lower-fat version of this, use half the bacon, butter, and flour.
Provided by cali_love
Categories Corn
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
- Melt butter over medium heat in a large pot.
- Saute onions, celery, and bell peppers until tender.
- Stir in flour, then sour cream, until well combined.
- Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
- Pour mixture into 9X13" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
- Bake for 30-45 minutes, until top is lightly browned.
- Garnish with chopped parsley for that extra "pop" of color.
Nutrition Facts : Calories 610.1, Fat 50.6, SaturatedFat 23.5, Cholesterol 94.4, Sodium 608.3, Carbohydrate 30.5, Fiber 4, Sugar 5.2, Protein 13.1
INDIANA CORN CHOWDER
Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns.
Provided by Julia
Categories Corn Chowder
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 64.1 g, Cholesterol 17.3 mg, Fat 6.8 g, Fiber 7.4 g, Protein 12.8 g, SaturatedFat 1.9 g, Sodium 1471.8 mg, Sugar 8.9 g
INDIANA CORN CHOWDER
Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns.
Provided by Julia
Categories Corn Chowder
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 64.1 g, Cholesterol 17.3 mg, Fat 6.8 g, Fiber 7.4 g, Protein 12.8 g, SaturatedFat 1.9 g, Sodium 1471.8 mg, Sugar 8.9 g
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- To a heavy soup pot, add the olive oil, onions, garlic and a pinch of salt. Saute until translucent. Add the butter and flour to form a light roux. When this is incorporated but not brown, slowly whisk in the broth. Stir until it is a nice little base. This whole process should take 5 minutes.
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