SMOKY CHEDDAR, HAM AND CORN CHOWDER
When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.
Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.
SMOKED GOUDA CORN CHOWDER
A friend's son created this for one of our soup luncheons- delish! Try not to boil the soup, as this will cause it to break and have an unwanted texture. Stir soup periodically to prevent scorching on the bottom of the pan. Additional option: For a non-vegetarian option, fry and crumble ½ lb. bacon. Use the bacon grease instead of the butter for the roux. Add the bacon back to the soup with the salt and pepper. (You will use less salt because of the bacon.)
Provided by gnet9820
Categories Chowders
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Season corn with salt and roast corn in oven on sheet pan until slightly golden brown edges.
- In large soup pot, using medium heat, sauté onion and celery in butter until onions become tender and translucent.
- Add garlic and thyme.
- Add flour to make a thick paste (in pot roux).
- Cook roux for 1-2 minutes.
- Reduce heat. Add milk, and whisk together thoroughly to prevent lumps.
- Add bay leaves and roasted corn.
- Add cubed potatoes and bring to a simmer.
- Add shredded Gouda to finish the soup. Note the cheese will help to thicken the chowder-add ½ lb., then more to thicken to your preference.
- Add salt and pepper to taste.
Nutrition Facts : Calories 686.3, Fat 35.7, SaturatedFat 21.5, Cholesterol 111.6, Sodium 530.6, Carbohydrate 65.3, Fiber 4.5, Sugar 28.2, Protein 28.3
FARMHOUSE HAM CHOWDER
"This chowder is full flavored and so comforting," says Lisa Renshaw of Kansas City, Missouri. We couldn't agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.
Nutrition Facts : Calories 267 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 1288mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 14g protein.
SMOKED SAUSAGE AND POTATO CORN CHOWDER
The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.
Provided by blueguitargirl1985
Categories Chowders
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
- Add onions to pot, and saute until they begin to soften.
- Add carrots and celery, and saute for 5 minutes, or until tender.
- Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
- Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
- Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
- Add sausage back to soup.
- Add Corn, half and half, and cheeses.
- Simmer until hot, and all cheeses are melted, and combined.
- Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
- Garnish with green onions, and serve with crusty bread.
VERMONT CORN CHOWDER
Make and share this Vermont Corn Chowder recipe from Food.com.
Provided by _Pixie_
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
- Remove them from the pan with a slotted spoon.
- Saute the onion in the pork fat just until tender, but not brown.
- Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
- Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
- Taste for seasoning, adding a good bit of freshly ground pepper.
- Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.
More about "smoked gouda corn chowder recipes"
CORN CHOWDER - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 18Total Time 1 hrCategory Main Dish
- Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, carrots and celery and cook until sausage is cooked through and onions are tender.
- Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
CHEESY CORN CHOWDER - COMPLETELY DELICIOUS
From completelydelicious.com
4.5/5 (2)Category SoupCuisine AmericanCalories 266 per serving
- Place bacon in a heavy bottomed stock pot and set over medium heat. Cook until fat is rendered and bacon is crispy, about 5 minutes. Transfer to a paper towel to drain and cool. Remove all but 1-2 tablespoons of bacon grease from the pot.
- Add the onion to the stock pot and reduce temperature to low. Cook until onions are softened but not browned, about 4-5 minutes. Add the garlic and cook 1 minute more.
- Add the chicken or vegetable broth to the pot along with the milk. Add potatoes, corn, rosemary, salt and pepper.
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