CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
- Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
- Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, 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).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CORN CHOWDER WITH GARLIC CROûTONS
Warming, tasty, filling - just ideal when friends or family pop round unannounced
Provided by Good Food team
Categories Lunch, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
- For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.
Nutrition Facts : Calories 395 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.73 milligram of sodium
COLBY CORN CHOWDER
"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.
Nutrition Facts : Calories 286 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
MISSOURI CORN CHOWDER
My family really enjoyed this chowder. From the RSVP section of Bon Appetit magazine from The Ritz-Carlton, St. Louis.
Provided by lazyme
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.
- Combine 1/4 cup of each bell pepper in small bowl and set aside.
- Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
- Sprinkle flour over and stir 5 minutes.
- Gradually mix in 4 cups chicken stock.
- Add thyme.
- Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
- Stir cream into soup.
- Working in batches, puree soup in blender until smooth.
- Season with salt and white pepper.
- (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate).
- Saute reserved bell peppers and remaining 2 1/2 cups corn in medium nonstick skillet over medium-high heat until heated through, about 4 minutes.
- Bring soup to simmer, thinning with more stock, if desired.
- Ladle soup into bowls.
- Garnish with sauteed corn and bell pepper mixture and serve.
Nutrition Facts : Calories 527.5, Fat 29.2, SaturatedFat 15.4, Cholesterol 85.6, Sodium 841, Carbohydrate 58.4, Fiber 6.8, Sugar 12.9, Protein 15.5
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MAKE AN EASY CORN CHOWDER RECIPE - THE SIMPLER KITCHEN
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5/5 (3)Total Time 30 minsCategory Brunch, Main CourseCalories 192 per serving
- Heat the oil in the saucepan and add the chopped onion. Cook over a medium heat for a few minutes then add the garlic and stir.
- Add the diced potatoes and stir. Sprinkle over the flour and stir again. Allow it to cook for a few minutes stirring all the time.
- Add the stock, the milk and the corn, stir ensuring that nothing catches on the bottom of the saucepan. Bring to a gentle boil and then turn down the heat.
- Allow the chowder to simmer until the potatoes and the corn are cooked. This should take about 15 minutes.
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