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.
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
CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
CHEESY HAM AND CORN CHOWDER
Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!
Provided by Geralyn Walters
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
- Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
- Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g
CHEESY HAM & CORN CHOWDER
Steps:
- Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
BEER CHEESE CORN CHOWDER
This beer cheese and corn chowder is easy to prepare, and provides comforting flavor that's great for cold nights.
Provided by thehungryscientist
Categories Corn Chowder
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Allow sharp and white Cheddar cheeses to stand at room temperature for 30 minutes.
- Meanwhile, melt butter in a 4-quart Dutch oven over medium heat. Add onion, bell pepper, green onion, and garlic. Cook mixture, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
- Stir in flour and dry mustard. Cook for 1 minute (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream. Stir in corn and potatoes. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
- Gradually add sharp and white Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan, and hot pepper sauce. Heat through. Remove from heat and let stand 10 minutes before serving.
- If you like, top with additional green onion and bacon. Serve with additional hot pepper sauce.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 27.6 g, Cholesterol 141 mg, Fat 43.6 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 26.1 g, Sodium 687.8 mg
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