Corn And Cheddar Chowder Recipes

CORN AND CHEDDAR CHOWDER

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.

CHEDDAR CORN CHOWDER

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.

CORN AND CHEDDAR CHOWDER

Steps:

• Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• Add onion and butter to fat in pan and cook, stirring, until onion is softened.
• Add cumin and cook, stirring, 1 minute.
• Add flour and cook, stirring, 1 minute.
• Whisk in broth and bring to a boil, whisking occasionally.
• Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes.
• Stir in cream and corn and return to a simmer.
• Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with salt & pepper.
• Serve topped with bacon.
• Serves 4.

CREAMY CORN AND BROCCOLI CHOWDER

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

CORN CHEDDAR CHOWDER

Steps:

• In a large heavy saucepan, melt butter or margarine over medium heat and add onions. Cook and stir for 8 or 9 minutes until onions are softened.
• Mix together flour, mustard, cayenne pepper, celery seed and thyme and add to the onions; cook over low heat for 2 minutes.
• Dissolve chicken or vegetable bouillon in 2 1/2 cups water, and add to saucepan.
• Bring to a simmer.
• Add potatoes and cover and simmer for 20 minutes, or until tender.
• Add the corn, half and half, and milk and bring back to a simmer.
• Remove from heat and stir in cheese and celery salt.
• Add salt and pepper to taste.
• Serve with biscuits and enjoy!

CORN AND CHEDDAR CHOWDER

Steps:

• Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
• Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
• Serve topped with bacon.

CORN AND CHEDDAR CHEESE CHOWDER

Steps:

• In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
• In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
• Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
• Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
• Correct the seasoning if desired and serve. :).

HAM, CORN & CHEDDAR CHOWDER

Steps:

• Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
• Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
• Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.

CHEDDAR CORN CHOWDER

Steps:

• Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
• Over medium heat, add onions and butter to the bacon grease.
• Cook 10 min or until onions are translucent.
• While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
• Stir in flour, salt, pepper, and turmeric.
• Cook 3 minutes.
• Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
• *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
• Add corn, half-and-half, and cheddar.
• Cook until cheese is melted.
• Season to taste with salt and pepper and serve with bacon.