A-MAIZE-ING CORN CHOWDER
A creamy and hearty corn chowder - great on a cold night. I'm not sure where I got this recipe but have been making it for many years.
Provided by VA3212
Categories Chowders
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside.
- Saute onion in reserve drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
- Stir in milk, corn, salt, and peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
Nutrition Facts : Calories 374.3, Fat 9.6, SaturatedFat 3.9, Cholesterol 20.2, Sodium 1135, Carbohydrate 68.6, Fiber 6.1, Sugar 9.2, Protein 11.6
VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD
This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!
Provided by TishT
Categories Chowders
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
- Stir in the celery, cover, and cook until just soft, stirring occasionally.
- Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
- With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
- Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
- Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
- Discard the bay leaf.
- Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
- Stir the sauce into the soup and gently reheat.
- Serve hot.
Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3
MAINE CORN CHOWDER
Make and share this Maine Corn Chowder recipe from Food.com.
Provided by Kevin Nixon
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In stock pot, fry bacon until crisp; remove and drain on paper towels.
- Add onion to bacon fat in stock pot; sauté until softened.
- Add potatoes, salt, pepper, and water; bring to steaming point.
- Lower heat and cook until potato is tender (about 15 minutes).
- Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
- Stir in crumbled reserved bacon.
- Serve with oyster crackers.
Nutrition Facts : Calories 379.8, Fat 18.7, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1264.4, Carbohydrate 42.1, Fiber 2.8, Sugar 11.4, Protein 14.2
A-MAIZE-ING CHOWDER
Steps:
- 1. In medium saucepan, combine onions, carrots and potato with chicken broth.
- 2. Cover and simmer 10 minutes or until vegetables are tender.
- 3. Puree then add milk and corn; heat without boiling, to serving temperature.
- 4. Season to taste with salt and pepper.
- 5. Serve sprinkled with parsley.
CONTEST-WINNING NEW ENGLAND CLAM CHOWDER
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington
Provided by Taste of Home
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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