CORN CHOWDER
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
Provided by Jamie Oliver
Categories Healthy meals Vegetables Gorgeous Winter Soups Bonfire night recipes American Light meals
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy - this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
Nutrition Facts : Calories 211 calories, Fat 5.7 g fat, SaturatedFat 2.5 g saturated fat, Protein 10.7 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 13.9 g sugar, Sodium 0.3 g salt, Fiber 2.3 g fibre
EASY VEGETARIAN CORN CHOWDER
Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Provided by Annette Hartman
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g
CREAMY CORN AND VEGETABLE SOUP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
- Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
VEGETABLE AND CORN CHOWDER
This is a really filling vegetarian soup, which should be served before a light entree. It is easy to prepare and full of flavor.
Provided by BeccaB3c
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan.
- Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
- Stir in flour and cook, stirring, for 30 seconds.
- Gradually stir in the milk and bouillon.
- Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Add 1/2 cup of the cheese and stir until it melts.
- Season, then ladle the chowder into warm serving bowls.
- Garnish with the remaining cheese and the chopped fresh cilantro and serve.
Nutrition Facts : Calories 445.2, Fat 17, SaturatedFat 8.4, Cholesterol 41.5, Sodium 236.9, Carbohydrate 62.2, Fiber 6.4, Sugar 8.7, Protein 17.1
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