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 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
HAM, CORN & CHEDDAR CHOWDER
A creamy and satisfying chowder. A hearty soup with onions and tender potatoes. Delivers favorite flavors of sweet-kernel corn and tender chunks of smokey ham. Finished with cheddar cheese.
Provided by rntsineway
Categories Chowders
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 843.6, Fat 45.8, SaturatedFat 23.5, Cholesterol 141.4, Sodium 2439.8, Carbohydrate 64.1, Fiber 7.6, Sugar 7.9, Protein 47.1
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 CHEDDAR CHOWDER
This is a very simple and easy recipe for corn cheddar chowder. It is very filling and delicious. Great served hot with homemade biscuits. Recipe is from Gooseberry Patch's Holidays at Home cookbook.
Provided by Karamia
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 588, Fat 30.3, SaturatedFat 18.5, Cholesterol 90.4, Sodium 469.9, Carbohydrate 63.1, Fiber 7.2, Sugar 3.3, Protein 20.6
CORN AND CHEDDAR CHOWDER
This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save time, before cooking I use the kitchen shears to cut up the bacon. To cook, stir bacon with a wooden spoon till crisp. This recipe comes from Gourmet Magazine.
Provided by Bev I Am
Categories Chowders
Time 43m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 537.7, Fat 34.9, SaturatedFat 21.1, Cholesterol 107.9, Sodium 1134.5, Carbohydrate 35.1, Fiber 3, Sugar 3, Protein 23.7
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