PARMESAN CORN CHOWDER
"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.
Nutrition Facts : Calories 277 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 911mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
~ PARMESAN POTATO CHOWDER ~
My addition of Parmesan cheese to this chowder added a great depth of flavor! Add shrimp, clams or crab if you choose, but is delish as is! A wonderful bowl of comfort! Enjoy!
Provided by Cassie *
Categories Cream Soups
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a Dutch oven, bring water to a boil. To this add potatoes, carrots, onion, garlic, salt, pepper and celery. Simmer until vegetables are tender.
- 2. While veggies are cooking, make the white sauce. In a medium saucepan, add butter, melt over medium heat. Whisk in the flour, leaving no lumps, stirring constantly for a few minutes.
- 3. Slowly add in the milk and stir often until thickened. Stir in parsley. Set aside.
- 4. Once veggies are tender, add corn. Next stir in Parmesan cheese until melted.
- 5. Pour in the white sauce, stir until thoroughly combined. Taste for seasoning, add if needed. I added a little Cajun spice to ours. Can add clams, shrimp or even crab for a nice chowder. Yum! Glad I decided to try this with Parmesan...delish! Note: this will thicken quite a bit when cool, just reheat by adding some milk or water.
PARMESAN CORN CHOWDER
Make and share this Parmesan Corn Chowder recipe from Food.com.
Provided by shelbyrose
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 370.6, Fat 19.6, SaturatedFat 11.8, Cholesterol 56.7, Sodium 1371, Carbohydrate 32.6, Fiber 2.7, Sugar 4.1, Protein 18.2
CORN, POTATO AND PARMESAN CHOWDER
Make and share this Corn, Potato and Parmesan Chowder recipe from Food.com.
Provided by Cheri Lee
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven, stir together water, potatoes, carrots, onion and pepper. Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- In a medium sauce pan, melt margarine; stir in flour until combined.
- Add milk all at once, continuing stirring.
- Cook and stir over medium heat until thick and bubbly and then cook and stir one minute more.
- Add the parmesan cheese and stir until melted.
- Carefully add the cheese mixture to the soup mixture.
- Stir in corn and heat through.
Nutrition Facts : Calories 449, Fat 24.6, SaturatedFat 8.7, Cholesterol 35.6, Sodium 981.8, Carbohydrate 45.2, Fiber 3.9, Sugar 9.6, Protein 16.2
OVEN ROASTED PARMESAN POTATOES
I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.
Provided by bellepepper
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
- Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
- Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
- Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g
PARMESAN CORN CHOWDER
I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!
Provided by Katzen
Categories Chowders
Time 35m
Yield 6-8 cups, 8 serving(s)
Number Of Ingredients 13
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.
SUMMER VEGETABLE CHOWDER WITH PARMESAN CROUTONS
Fresh zucchini, corn, tomatoes and basil are the stars of this quick and easy chowder, but the crunchy Parmesan-crusted croutons served alongside are real scene-stealers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 9 g, TransFat 1 g
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