SOUTHWEST POTATO CORN CHOWDER
Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 15
Steps:
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
- Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
- In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g
SOUTHWEST-STYLE POTATO CORN CHOWDER
Make and share this Southwest-Style Potato Corn Chowder recipe from Food.com.
Provided by TheGrumpyChef
Categories Chowders
Time 35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
- Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
- Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
- Discard bay leaf.
- Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
- Stir in Canandian bacon and simmer, covered, 5 minute.
- Season to taste with salt and white pepper.
Nutrition Facts : Calories 290.4, Fat 6.5, SaturatedFat 2, Cholesterol 24.5, Sodium 924.4, Carbohydrate 43.9, Fiber 4.2, Sugar 8.8, Protein 17
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWEST STYLE CREAMY CORN CHOWDER
Yummy! You will want to try this recipe any time of the year. My husband loves it. Its flavor is mouth watering good. I made this with fresh corn off the cob. Use large sour dough rolls to make a bowl for this.
Provided by KITTYNYUMA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 24.3 g, Cholesterol 44.9 mg, Fat 16.9 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 9.4 g, Sodium 232.5 mg, Sugar 9.7 g
SOUTHWEST CHICKEN CORN CHOWDER
"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SOUTHWESTERN CHEESY CORN CHOWDER
This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.
Provided by Susie D
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
- In soup pot, melt 2 T butter and brown the ground turkey.
- Add garlic& sauté until done.
- Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
- Stir in 1 T butter& flour.
- Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
- Bring to boil-- Reduce heat to simmer.
- Cover & let cook until all vegetables are tender, (approx 25 minutes).
- Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
- Pour it SLOWLY back into soup pot, stirring frequently.
- Add both cheeses-- stir until cheese is melted and chowder is thickened.
- Taste & adjust salt/pepper if needed.
SOUTHWESTERN CORN CHOWDER
This Southwestern corn chowder is lighter than most and it makes a perfect lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
- Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.
Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g
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- In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
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