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
CHEF BEC'S KICKIN' CORN CHOWDER
The cayenne in this recipe does, indeed, add a real kick! It's a great twist on the classic corn chowder recipe... the creaminess you expect, but with the addition of some unexpected heat. The spice level is definitely adjustable, so tweak the amount of cayenne pepper to suit your taste. I really liked it just as Becca's...
Provided by Becca www.itsyummi.com
Categories Chowders
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a soup pot, cook the bacon on medium low heat, until it's rendered down (crispy). Set on paper towel to drain.
- 2. Reserve 2 tsp of the bacon grease and use it along with the butter to sauté the thyme, onions and garlic over medium heat. Cook until the vegetables are good and soft, 4 to 5 minutes. Dust the vegetables with flour and stir to coat everything well.
- 3. Pour in the stock and bring to a boil. Add the cream and the potatoes, then bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- 4. Cut the corn kernels off the cob (or use frozen corn that's been well thawed and drained) and add to the soup. Season with salt and pepper to taste (add cayenne pepper for a special kick) and simmer until the corn is soft, about 10 to 12 minutes.
- 5. Stir in the crumbled bacon, reserving some for garnish, if desired.
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
CORN CHOWDER
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Categories Soup/Stew Potato Vegetable Appetizer Dinner Corn Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
- Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
COMFORT ZONE CRAB CHOWDER
Whether you're at a fancy restaurant, deli or bistro it's great to start a meal with comforting bowl of chowder or soup. While you are enjoying your first course, the soup or chowder is so good that you savor every spoon full with the intention of seeking out all the flavors you can identify, so you can create this chowder at...
Provided by Carol White
Categories Chowders
Time 40m
Number Of Ingredients 13
Steps:
- 1. Making the Roux Cook time about 3 - 5 minutes In a medium sauce pan, add olive oil and butter. Once the butter has melted and combined with the olive oil, sprinkle in the flour. Cook over gentle / low heat, stirring constantly with wood spoon, for about 2 minutes. (Your roux should be light yellow color, do not let it get dark.) Remove from heat and gradually stir in room temperature half & half, adding a little at a time and stirring constantly until the cream is incorporated before adding more. When all the milk has been added, return to the heat and cook, stirring until thick and smooth. Then add creole seasonings, cayenne pepper, and old bay seasoning. (See special note about making Roux's) (Set aside for next step).
- 2. let's get down to the chowder In a 3 - 5 quart soup pot, add chicken broth, garlic and onions and let simmer for about 5 minutes. Then add your roux, blend all ingredients well. Now add corn and bell peppers. Season to taste with salt and pepper, let simmer for another 3 - 5 minutes.
- 3. Add the crabmeat to that chowder ! Add crabmeat and be careful not to break up the lumps. Let simmer 3 -5 minutes then serve in soup bowls and garnish with fresh chives. For extra comfort - serve chowder with French bread, crackers or parmesan cheese toast. My Comfort Zone Chowder has crowd pleasing possibilities. Enjoy
- 4. Special Note about Roux's Roux is a cooked mixture of flour and fat, traditionally clarified butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Butter, vegetable oils, or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
CHICKEN CHOWDER
"This is wonderful served over tortilla chips or with corn bread as a side." Packed with chicken (or turkey) and veggies, this chunky chowder makes a nutritious meal. Heather Hamilton - Bunker Hill, WV
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.
Nutrition Facts : Calories 293 calories, Fat 13g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1287mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
KICKIN KORN CHOWDER
Corn Chowder kicked up a few notches. I love Corn Chowder and have ordered it from many restaurants just to find the perfect balance of flavors. I decided I knew what I liked and came up with my own..
Provided by Tracy Daddio
Categories Chowders
Time 1h50m
Number Of Ingredients 18
Steps:
- 1. Slice bacon into small pieces.
- 2. Using a dutch oven or large soup pot, cook bacon on medium heat until rendered down and crispy. Using a slotted spoon, remove bacon onto a paper towel, you can discard, use for another recipe or crumble on top of the chowder if you desire. Do not drain the bacon fat, you will be using to cook vegetables
- 3. While the bacon is rendering, chop potatoes and carrots into small cubes, slice celery, and mince shallots and bell peppers
- 4. Add the potatoes, bell pepper, celery, carrots and shallots to the bacon fat and cook on medium to medium high heat until the vegetables are soft, but not cooked through, approximately 10 - 12 minutes.
- 5. Add the corn and cook for another 15 minutes on medium heat to soften the kernels slightly.
- 6. Add 3/4 of the box of Chicken Stock and the Chicken Base, bring to a boil then turn on low simmer for 1 hour stirring occasionally adding more stock if needed as the liquid is absorbed.
- 7. Take 1/2 of the mixture and put in blender or food processor just to cream some of the corn mixture for a smoother texture or if you have an immersion blender you can just put it into the chowder while on the stove.
- 8. Mix the butter and flour until smooth and add to the chowder. Add the cream and sour cream or cream cheese, let cook for 5 - 7 minutes just to thicken up, then add the green chilies, let cook for 5 to 10 minutes. You can add the whole can of chilis or to your taste. Serve with a dollop of sour cream if you desire or you can freeze for later. Makes 6 servings
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