SUMMER CORN CHOWDER
This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
- Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
- Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CHEDDAR CORN CHOWDER WITH OPTIONAL BACON
This creamy, comforting vegetarian chowder especially shines this time of year, when you can use sweet, juicy, in-season corn right off the cob. Top off with crispy bacon for the carnivores.
Provided by Kare for Kitchen Treaty
Time 1h5m
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and saute until translucent, about 10 minutes.
- Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
- Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
- Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
- Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
- Stir in the half-and-half and the cheese, then cook for about five more minutes.
- Season to taste with additional salt and pepper.
- Ladle into bowls and top with bacon pieces, if using, and other optional toppings.
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
- Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
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.
CHEDDAR CORN CHOWDER
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 605mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
CHEDDAR & CORN CHOWDER WITH BACON SOUP
I got this recipe from the Lifestyle Cooking Channel in Australia - and made it on a regular basis throughout winter. You can tweak a bit to suit your tastes. I add some vegetable stock to it when it needs thinning out a bit and I also add some basil and mixed herbs, but that is my personal taste. It is a rich soup, very filling and moreish.
Provided by ozzygirl
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
- Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
- Add the milk and cream and heat through.
- Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
- Add the cheddar cheese and stir through until melted.
- Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
- Stir in the parsley just before serving.
Nutrition Facts : Calories 859.4, Fat 62.5, SaturatedFat 32.3, Cholesterol 176.2, Sodium 736.3, Carbohydrate 54.6, Fiber 5, Sugar 7.6, Protein 26.6
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