GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
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.
TUNA CORN CHOWDER
Make and share this Tuna Corn Chowder recipe from Food.com.
Provided by Lorac
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a medium saucepan, add celery, onion and carrots.
- Saute over medium high heat for 5 minutes.
- Reduce heat to low, add flour and thyme, cook and stir 2 minutes.
- Add corn, milk, tuna and clam juice, increase heat to medium high stirring constantly until mixture reaches a simmer.
- Reduce heat to low, add salt and pepper, and gently simmer until vegetables are tender, adding more milk or clam juice if necessary.
Nutrition Facts : Calories 356, Fat 16.2, SaturatedFat 9, Cholesterol 60.6, Sodium 655.6, Carbohydrate 36.8, Fiber 3, Sugar 6.1, Protein 19.2
TINA'S CORN CHOWDER
This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish.
Provided by Kisher20
Categories Corn Chowder
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
- Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
- Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 33.4 g, Cholesterol 117.4 mg, Fat 29.1 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 14.2 g, Sodium 1083 mg, Sugar 6.3 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.
TINA'S CORN CHOWDER
This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish.
Provided by Kisher20
Categories Corn Chowder
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
- Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
- Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 33.4 g, Cholesterol 117.4 mg, Fat 29.1 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 14.2 g, Sodium 1083 mg, Sugar 6.3 g
TINA'S MEXICAN CORN CHOWDER
Make and share this Tina's Mexican Corn Chowder recipe from Food.com.
Provided by mumrenee
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients EXCEPT milk in pot. Bring to a boil and simmer 20 minutes. Stir in milk and heat through. Serve with crushed tortilla chips and pepper jack cheese on top.
Nutrition Facts : Calories 254.8, Fat 12.7, SaturatedFat 5.5, Cholesterol 57.6, Sodium 758, Carbohydrate 18.7, Fiber 1.8, Sugar 2.3, Protein 18
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- Stir in jalapeno, salt, paprika, and red pepper flakes. Add corn 1.5 cups milk. Bring just to a boil, stirring from time to time. Add green onions.
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