Parmesan Corn Chowder Recipes

PARMESAN CORN CHOWDER

Steps:

• 1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
• 2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

PARMESAN CORN CHOWDER

Steps:

• In a large saucepan, combine the first 5 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
• Meanwhile, in a medium saucepan, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually add milk, stirring constantly.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir into the vegetable/broth mixture.
• Add corn and Parmesan cheese.
• Cook 10 minutes longer or until heated through.

SUMMER VEGETABLE CHOWDER WITH PARMESAN CROUTONS

Steps:

• Heat 5-quart Dutch oven over medium heat. Add bacon; cook 10 to 13 minutes, stirring occasionally, until it begins to brown. Add onion; cook about 6 minutes or until softened. Sprinkle with flour; cook and stir 1 minute.
• Stir in broth, potatoes, salt and pepper; heat to simmering. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are just tender. Stir in frozen corn, zucchini, tomatoes, whipping cream and basil; cook 10 to 14 minutes or until vegetables are tender.
• Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoon of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Remove and place on rack to cool.
• Ladle chowder into bowls; serve with croutons.