HEARTY POTATO CORN CHOWDER
No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who don't have a problem with lactose will eat it up!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.
Nutrition Facts : Calories 189 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
QUICK AND HEARTY CORN CHOWDER
Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!
Provided by Sandra Rogers
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g
HEARTY CORN CHOWDER
"EVERYONE in my wife's family is a corn lover, so her mom came up with this wonderful recipe to satisfy their appetites. With the bacon, sausage and potatoes, it's hearty enough to be a one-pot meal, but it's also really good with the chicken."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 4g fiber), Protein 15g protein.
HEARTY CORN & POTATO CHOWDER
Make and share this Hearty Corn & Potato Chowder recipe from Food.com.
Provided by Maine-iac
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot, melt butter.
- Add garlic, onions, pepper, celery and cook until soft.
- Add potatoes, broth, and seasonings.
- Stir, cover, and simmer 15 minutes.
- Add frozen corn, creamed corn, and cream.
- Simmer for 30 minutes, or until potatoes are tender.
- Add bacon (if used), and a little milk if chowder is too thick.
- Re-season, if needed.
Nutrition Facts : Calories 457.7, Fat 21.5, SaturatedFat 12.9, Cholesterol 64.5, Sodium 570.9, Carbohydrate 62.5, Fiber 7.2, Sugar 6.5, Protein 9.7
HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES
Steps:
- Gather the ingredients.
- Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
- Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
- Gradually add the chicken broth and stir until well blended.
- Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
- Cover and continue cooking, stirring occasionally, until the potatoes are tender.
- Add the half-and-half, light cream, or milk; stir in the butter.
- Taste and add salt, as needed, and heat through.
- Serve and enjoy.
Nutrition Facts : Calories 564 kcal, Carbohydrate 44 g, Cholesterol 78 mg, Fiber 4 g, Protein 22 g, SaturatedFat 15 g, Sodium 1293 mg, Sugar 11 g, Fat 35 g, ServingSize 4 to 6 cups (4 to 6 servings), UnsaturatedFat 0 g
HEARTY CORN CAULIFLOWER AND POTATO CHOWDER
This is a wonderful way to get your kids to eat cauliflower! It's also delicious served over rice, if you need to stretch the meal. ** This chowder could be served as a vegetarian meal if you substitute the chicken stock with water. For vegan, use non-dairy milk and nut butter. As for vegetarian and vegan topping options try vegan bacon bits/sesame crunches/sticks,
Provided by PeachWeb
Categories Chowders
Time 1h30m
Yield 4-6 Bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- CHOWDER:.
- Begin by frying bacon and set aside for use as topping.
- Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
- Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
- Reduce the heat to medium-low.
- Mash some of the potatoes with a fork (I usually mash about half of them).
- Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
- Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
- Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
- Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
- OPTIONAL:.
- Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.
Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1089.9, Carbohydrate 80, Fiber 10.1, Sugar 4.9, Protein 20.1
HEARTY VEGETARIAN CORN CHOWDER
I bought some fresh corn at the supermarket, came home, had a quick think about it and whipped this yummy soup up in 30 minutes. I was a chef, so my prep might be a bit faster than many.
Provided by JustJanS
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
- Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
- Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
- Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
- Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.
Nutrition Facts : Calories 158.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 13.7, Sodium 116.5, Carbohydrate 23.4, Fiber 3.9, Sugar 11.7, Protein 7.3
HEARTY CORN CHOWDER
This chowder is great when you feel like soup, but haven't the time to make up a pot. It'll satisfy a hearty appetite. I love this topped with lots of fresh parmesan & some crusty bread.
Provided by Marli
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large pot.
- Sauté the onion and garlic until onion is transparent.
- Add the potatoes and toss in the butter to coat.
- Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
- With a potato masher lightly mash the potatoes, leaving some chunks.
- Stir in the creamed corn and milk.
- Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
- *Do not allow to boil as there is a chance the milk may curdle.
- *Simmer gently for 10 minutes or until chowder has thickened.
Nutrition Facts : Calories 400.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 24, Sodium 691.2, Carbohydrate 73.4, Fiber 6.5, Sugar 10, Protein 12.9
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