Creamy Corn Chower Ninja Recipes

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

NINJA FOODI CORN CHOWDER

Steps:

• Add in the bacon, celery, onion, frozen corn, cream-style corn, and potatoes into the pot of the Ninja Foodi.
• Continue adding the chicken broth and garlic salt, then stir well.
• Secure the pressure cooker lid of the Ninja Foodi and set the nozzle to SEAL.
• Cook on high manual pressure for 5 Minutes.
• Quick-release the pressure when the cooking time is up by moving the nozzle to VENT.
• Whisk in the cream of chicken and serve.
• If you prefer, you can also turn the function to saute and let it all warm up, and simmer together for a few minutes before serving.

CREAMY CORN CHOWDER

Steps:

• cook bacon until done; drain all but 1-2 tablespoons of the grease.
• add butter, onion, bell pepper and potatoes with the cumin and thyme and sautee until potatoes become tender.
• add chicken stock, cream corn, fresh/frozen corn and heavy cream.
• add cornstarch/water mixture and ham and simmer for 15-20 minutes.

CREAMY CORN CHOWER, NINJA RECIPE

Steps:

• Place oil, onion, garlic and ham in pot. Set to STOVETOP HIGH Cook uncovered 3 minutes until onion is tender. Stir in flour. Cook 1 min uncovered Add all but Cream & crackers and cover Set to SLOW COOK HIGH for 4-5 hours If potatoes are tender Stir in Cream. and serve with crackers.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.