TEXAS CORN CHOWDER WITH VENISON
Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.
Provided by Lydia Blair
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
- Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g
TEXAS CORN CHOWDER
THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 978mg sodium, Carbohydrate 47g carbohydrate (18g sugars, Fiber 4g fiber), Protein 13g protein.
THE DOVE'S NEST TEXAS CHOWDER
Another Dove's Nest favorite, from their cookbook. The cookbook says, "During the winter months, this is one of our most popular soups - a chowder hearty enough to be served as a one-course meal." I'm just guessing at prep and cooking time - the cookbook didn't note it, and I've never made the soup myself, just eaten it at the restaurant. It is absolutely delicious, and one of my favorite things that they serve.
Provided by bunkie68
Categories Chowders
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
- Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
- Simmer until the cheese is melted, stirring frequently.
- Ladle into soup bowls.
TEXAS CHOWDER
Steps:
- Carne: Saute garlic, one onion, bay leaf, and jalepeno pepper in enough oil to do the job, until onions just begin to turn brown at the edges.
- Carne: Add ground meat and next 7 seasonings: cook until meat is well done. Stir in chili powder and cook briefly. Carne should be dark brown.
- Chili preparation: Reduce heat and add tomato paste, one can water, beans, sugar and the other onion to the carne. Then repeat the 7 seasonings and chili powder in the same amounts as previously. Add masa.
- Let the chili simmer for a couple of hours, then allow it to rest overnight, if possible.
TEXAS CORN CHOWDER
This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated.
Provided by harleypapa
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
- Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
- Add the bacon and chicken to the pot, mix in and heat through.
- When serving take each serving and top with some of the cheese and chopped onion.
TEXAS TACO SOUP
A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.
Provided by Ben Neel
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
- Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.
Nutrition Facts : Calories 605 calories, Carbohydrate 67.8 g, Cholesterol 82.4 mg, Fat 20.9 g, Fiber 16 g, Protein 40 g, SaturatedFat 7.7 g, Sodium 884.7 mg, Sugar 5.9 g
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