Cheesy Corn Hot Dog Chowder Recipes

CHEESY CORN CHOWDER

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.

CREAMY CORN AND HOT DOG CHOWDER

Steps:

• In medium saucepan, combine all ingredients except crackers; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook 2 to 3 minutes or until potatoes are tender, stirring occasionally.
• To serve, ladle soup into individual bowls. Top each with crackers.

CORN CHOWDER - FAST AND GREAT

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

CHEESY CORN & HOT DOG CHOWDER

Steps:

• Melt butter in large saucepan on medium heat. Add franks, green peppers, onions and garlic; cook and stir 5 min. or until vegetables are crisp-tender.
• Add remaining ingredients; mix well. Bring to boil; simmer on low heat 10 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

CHEESY CORN CHOWDER

Steps:

• On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
• Add water, potato, corn and seasonings.
• Cover and simmer for 30 minutes.
• or until potatoes are barely tender.
• Whisk flour into 1 cup of half-n-half and stir into soup.
• Let thicken.
• Add remaining half-n-half.
• REDUCE HEAT to Low.
• Stir in cheese, parsley, and crumbled bacon until cheese is melted.
• Simmer for about 15 minutes.
• ,stirring on occasion until the soup has thickened to a creamy consistency.
• Add additional salt and pepper to taste as needed.
• Simmer additional 5 to 10 minute.
• Serve Hot.

CHEESY CORN CHOWDER

Steps:

• Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
• Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
• Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

BEER CHEESE CORN CHOWDER

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.