SUMMER CORN AND POTATO CHOWDER
Make and share this Summer Corn and Potato Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
- Bring the soup to a boil.
- Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
- Serve in pretty shallow bowls garnished with the chives.
Nutrition Facts : Calories 223.2, Fat 14.7, SaturatedFat 8.6, Cholesterol 42.4, Sodium 442.7, Carbohydrate 19.8, Fiber 2.1, Sugar 5.5, Protein 5.7
SUMMER CORN AND POTATO CHOWDER
I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.
Provided by Heidi
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
- Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
- Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
- Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
- Ladle into bowls and garnish with sour cream and Cheddar cheese.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 54.9 g, Cholesterol 28.8 mg, Fat 15.4 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 6 g, Sodium 803.4 mg, Sugar 6.5 g
POTATO CORN CHOWDER
Categories Soup/Stew Milk/Cream Potato Vegetarian Corn Bell Pepper Summer Simmer Gourmet California
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."
- Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
- Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
- Add bell pepper, corn and its "milk," thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
- Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.
SUMMER CORN CHOWDER
This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
Provided by KandyKates recipes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 58m
Yield 5
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
- Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES
The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut corn off the cobs, save two cobs.
- When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
- Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
- With a slotted spoon, transfer the bacon to a paper towel lined plate.
- Pour off and discard all but about 1 TBS of the bacon fat.
- Return the pan to medium heat and add the butter.
- When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
- Cook stirring until the scallions are very soft, about 3 minutes.
- Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
- Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
- Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 14.7, Sodium 482.7, Carbohydrate 23.8, Fiber 3.4, Sugar 3.7, Protein 6.9
SUMMER CORN CHOWDER
Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
- Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.
EASY SUMMER CORN CHOWDER
Summer corn chowder is served hot, but irresistible because of the fresh corn.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
- Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
- Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.
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SUMMER CORN-AND-GOLDEN POTATO CHOWDER RECIPE
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4/5 (2)Total Time 40 minsServings 4-6
- Melt butter in a small stockpot over medium heat. Add corn kernels, thyme sprigs, diced onion, and salt. Cook, stirring occasionally, 15 to 20 minutes or until corn is tender but not browned.
- Stir in broth and diced potato. Increase heat to high; add reserved corn cobs, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 8 to 10 minutes or until potatoes are tender. Discard cobs and thyme.
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