Smoky Corn Potato Chowder 5fix Recipes

SMOKY CORN CHOWDER

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.

QUICK POTATO CORN CHOWDER

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.

SMOKY CORN AND POTATO CHOWDER

Steps:

• Boil potatoes until tender.
• Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
• Cook sausage, if not already, and slice into small peices.
• Stir milk into creamed corn in large saucepan.
• Add sausage, potatoes and whole kernel corn.
• Heat through, stirring occassionally.
• Stir in both kinds of cheese until melted.
• Garnish with green onion slivers, if desired.

SMOKY CORN CHOWDER WITH COCONUT MILK

Steps:

• Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
• Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
• Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
• Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
• Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
• Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.

JULIE'S SENSATIONAL SMOKY CORN CHOWDER

Steps:

• Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
• Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
• Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

EASIEST CORN AND POTATO CHOWDER

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.

SMOKY CORN & POTATO CHOWDER #5FIX

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Remove bacon with slotted spoon; set aside.
• Add celery to bacon drippings. Cook 10 minutes over medium-low heat or until tender, stirring occasionally.
• Stir in potatoes. Cook 5 minutes or until lightly browned.
• Add cream and corn. Bring to a simmer over medium heat. Reduce heat to low. Simmer 10 minutes or until potatoes are very tender and chowder is slightly thickened.
• Stir in reserved bacon.