SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
ZIPPY CHICKEN AND CORN CHOWDER
Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder's a lifesaver on busy weeknights. -Andrea Early, Harrisonburg, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).
Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 920mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein.
INSTANT POT CORN CHOWDER
Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.
Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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
ZIPPY CHICKEN CORN CHOWDER
In this full-bodied chowder, corn is complemented by a zesty pepper flavor that you can adjust to suit your family's palate. Serve it with warm rolls and a salad for a completely satisfying meal of a chilly winter day.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a soup kettle or Dutch oven, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; Remove from pan, set aside and keep warm. , In the same pan, saute red pepper in remaining butter until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened and potatoes are tender., Stir in the corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Stir in cream and heat through (do not boil).
Nutrition Facts : Calories 294 calories, Fat 10g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
ZIPPY CORN CHOWDER
I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!
Provided by Chef Amy Gnaster
Categories Chowders
Time 50m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, sauté onion and green pepper in butter until tender.
- Add broth and potatoes, bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
- Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
- Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
- Combine flour with remaining milk until smooth; gradually add to soup.
- Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
- Top with a pinch of taco chips and serve.
Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7
CORN CHOWDER:
My husband and I took a trip to Tennessee where we had some of the best food. One of the soups we had was Corn Chowder, it was soooo good that I had to come home and try to make my own. Here is my version -- hope you like it.
Provided by KimmieOH
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon in pan, crumble and set aside.
- Add onions and celery to bacon grease, sauté until lightly browned.
- Transfer onion/celery mixture to a large soup pan.
- Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
- Cook for 30 45 minutes or until potatoes are tender.
- Mix together flour and a little water to form a paste.
- Add flour paste to soup add milk.
- You may want to add more flour paste, depending on how thick you like your chowder.
- Simmer for 30 minutes or until you are ready to eat.
- Add salt and pepper to taste.
- Prior to serving I like to add shredded cheese and sprinkle bacon on top.
Nutrition Facts : Calories 613.1, Fat 26.1, SaturatedFat 8.7, Cholesterol 37.1, Sodium 1300.7, Carbohydrate 79.6, Fiber 8.9, Sugar 7.3, Protein 19.9
More about "zippy corn chowder recipes"
CORN CHOWDER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ZIPPY CORN CHOWDER | FAMILY & CONSUMER SCIENCES …
From fcs-hes.ca.uky.edu
HEARTY HOMEMADE CORN CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
65 CHOWDER RECIPES TO WARM YOU UP I TASTE OF HOME
From tasteofhome.com
41 CORN RECIPES FOR SALADS, CHOWDERS, BREADS AND …
From bonappetit.com
CORN CHOWDER RECIPE (WITH FRESH CORN) | KITCHN
From thekitchn.com
ZIPPY CORN CHOWDER PHOTOS - ALLRECIPES.COM
From allrecipes.com
ZIPPY CORN CHOWDER - RECIPE - COOKS.COM
From cooks.com
ZIPPY CORN CHOWDER - BIGOVEN
From bigoven.com
CORN CHOWDER - ZIPPY'S RESTAURANTS
From zippys.com
ALLRECIPES
From allrecipes.com
ZIPPY CORN CHOWDER - KNEP - KENTUCKY NUTRITION EDUCATION …
From planeatmove.com
CORN CHOWDER RECIPE {THE BEST!} - COOKING CLASSY
From cookingclassy.com
ZIPPY CHICKEN AND CORN CHOWDER | PUNCHFORK
From punchfork.com
ZIPPY CORN CHOWDER - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #lunch #snacks #soups-stews #potatoes #vegetables #easy #beginner-cook #dinner-party #holiday-event #chowders #stove-top #spicy #comfort-food #inexpensive #corn #taste-mood #equipment #number-of-servings #presentation #served-hot
You'll also love