SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
CORN AND HAM CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
- Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
HAM & CORN CHOWDER
Generous amounts of corn, ham and potato turn this into a fast favorite. -Marion St. Jean, Homosassa, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine soup and milk. Heat through, stirring frequently. Stir in the corn, ham, onion and parsley. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in potatoes; heat through. Garnish with sour cream, cheese and/or paprika if desired.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 909mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
HAM AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
HAM AND CORN CHOWDER
This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.
Provided by TheDancingCook
Categories Chowders
Time 1h
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil water; meanwhile peel and dice potatoes.
- Boil for about 10-15 minutes (soft but not too mushy).
- Meanwhile, dice up ham, onion, celery.
- In a large saucepan, saute the onion and celery in butter until softened.
- Stir in the flour and stir until well blended, then gradually add milk.
- Bring to a boil while stirring until thickened, about 2 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer about 15 minutes or until heated through.
CORN AND BEAN CHOWDER
This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!
Provided by ladypit
Categories Chowders
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil.
- Saute the onions and garlic.
- Add 3 cups of corn, the stock, and the nutmeg.
- Bring it to a boil and simmer until the corn is tender.
- Meanwhile puree the additional 1 cup of corn in a blender or food processor.
- When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
- Bring it almost to a boil.
- Lower the heat and let it simmer for about 5 minutes.
Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3
WILD RICE AND HAM CHOWDER
The rich, comforting taste of this chowder appeals to everyone who tries it. I have my younger sister to thank for sharing this recipe with me years ago. -Elma Friesen, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley.
Nutrition Facts : Calories 266 calories, Fat 12g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 1035mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
HAM AND BEAN CHOWDER
Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it! -Joe Ann Heavrin, Memphis, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 14 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. , Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese.
Nutrition Facts : Calories 255 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 332mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 7g fiber), Protein 15g protein.
HAM AND BEAN CHOWDER
My mother found this recipe in the 1999 edition of The Best of Country Cooking. I could not get enough of this soup! It goes great with corn bread. From the book: "We also call this 2-day Bean Chowder, since it can be started in the afternoon, chilled overnight, and finished off the next day--if you can wait to taste it!"
Provided by kimberly.asbjornsen
Categories Chowders
Time P2DT30m
Yield 3 1/4 Quarts, 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in a Dutch oven or soup kettle.
- Add water to cover by 2 inches.
- Bring to a boil; boil for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
- Drain beans and discard liquid.
- In same kettle, saute onion, celery, and garlic in butter until tender.
- Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves, and pepper; bring to a boil.
- Reduce heat; cover and simmer for 2 hours.
- Remove ham bone; bay leaves, and cloves.
- When cool enough to handle, remove ham from bone; cut into small pieces and return to soup.
- Chill for 8 hours, or overnight.
- Skim fat from soup.
- Stir in milk; cook on low until heated through.
- Just before serving, stir in cheese.
- ENJOY!
Nutrition Facts : Calories 284.4, Fat 11.4, SaturatedFat 6.9, Cholesterol 33.1, Sodium 368.1, Carbohydrate 31.3, Fiber 8.6, Sugar 4, Protein 15.7
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.
CORN, BEAN AND YAM CHOWDER
This is a wonderful, chunky, "meal in a bowl" chowder that gains rave reviews whenever i serve it. It is my own recipe, adapted from a roasted corn and sweet potato chowder recipe by Lucy Waverman. My dad, who can't STAND yams or sweet potatoes, always asks me to make my delicious "carrot" soup when he comes to visit (what he doesn't know won't hurt him!). Although this looks time consuming, if you prep and chop your ingredients before hand, you can throw this together quite quickly. Serving size is approximate - depending on if you eat this as a meal or a side dish. Enjoy!
Provided by Kaysma
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat.
- add onion and saute until soft and slightly browned.
- Add garlic, red pepper, yams and chili powder.
- Saute for 2-3 mins.
- Add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
- Add corn, beans and bay leaf.
- Add extra chicken stock to achieve desired cosistency.
- Simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) Remove bay leaf and season with salt and pepper.
- Ladle soup into bowls and top with sour cream and fresh cilantro.
- Serve with fresh, sliced, warm sourdough bread or crusty rolls.
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