CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
CHICKEN AND BACON CORN CHOWDER
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 1 1/2 gallons
Number Of Ingredients 17
Steps:
- To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
- To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
- Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.
CORN-BACON CHOWDER
A rich chowder thickened with canned potato and mushroom soups.
Provided by CONI4JSUS
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
- Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
- Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Cholesterol 19.7 mg, Fat 10.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 1029.8 mg, Sugar 4.4 g
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
BACON CORN CHOWDER WITH POTATOES
Make and share this Bacon Corn Chowder With Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
- Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
- Simmer 15 minutes or until potatoes are tender; uncover.
- Add milk and hot sauce; simmer 5 minutes.
- Add corn kernels; simmer 3 to 4 minutes.
- Remove and discard corn cobs and bay leaves.
- Stir in bacon just before serving.
Nutrition Facts : Calories 234.6, Fat 8.3, SaturatedFat 3.5, Cholesterol 16.8, Sodium 778.4, Carbohydrate 33.6, Fiber 3.4, Sugar 7.2, Protein 9.7
BACON AND CORN CHOWDER
Make a hearty Bacon and Corn Chowder with corn and red potatoes. Hot pepper cheese adds the spice to this Bacon and Corn Chowder that's simply awesome.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add potatoes, onions and celery to drippings; cook and stir 2 min.
- Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 9 g, Protein 13 g
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
BACON, SHRIMP, AND CORN CHOWDER
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
Provided by Kim127
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
- Add the onion and saute in bacon drippings until tender, about 8 minutes.
- Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
- Bring to a boil, reduce heat to medium and cook until potatoes are tender.
- Meanwhile, cook remaining bacon; drain and crumble.
- Add corn, bacon and shrimp and cook until the shrimp are opaque.
- Remove from heat and let cool slightly.
- Stir in evaporated milk.
- Stir in light cream.
- Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
- Add 2 tsp Mrs Dash.
- Reheat soup to just boiling, but do not boil.
- Add salt and pepper to taste.
- Remove from heat and cool.
- Refrigerate overnight and slowly reheat to serve.
Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CORN AND BACON CHOWDER
Categories Soup/Stew Milk/Cream Onion Potato Sauté Quick & Easy Bacon Celery Corn Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
More about "bacon and corn chowder recipes"
CORN CHOWDER WITH BACON - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (23)Total Time 35 minsCategory Appetizer, Side Dish, Entree, SoupCalories 380 per serving
CORN AND BACON CHOWDER - CANADIAN LIVING
From canadianliving.com
CORN CHOWDER WITH BACON AND SEA SCALLOPS - FOOD & WINE
From foodandwine.com
- In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
- Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
- In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.
CHICKEN CORN CHOWDER WITH BACON (FREEZES WELL!) - SPEND ...
From spendwithpennies.com
- Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.
- Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.
- Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.
CORN AND BACON CHOWDER RECIPE - JONATHAN BENNO | FOOD …
From foodandwine.com
- In a large saucepan, cover the corncobs with the milk and heavy cream and bring to a simmer over moderate heat. Remove from the heat, cover and let stand for 10 minutes. Discard the corncobs.
- Meanwhile, in a large saucepan, melt 2 tablespoons of the butter. Add half of the corn kernels to the pan and cook over moderately low heat, stirring occasionally, until just tender, about 10 minutes. Working in batches, add the kernels to a blender along with the milk and cream and puree until smooth.
- Melt the remaining 1/2 tablespoon of butter in the saucepan. Add the bacon and cook over moderate heat until lightly browned, about 5 minutes. Add the diced celery, onion, saffron and the remaining corn kernels, cover partially and cook, stirring occasionally, until the celery and onions are tender, about 10 minutes. Add the corn puree and the tarragon and season with salt and pepper. Ladle the chowder into bowls and serve.
THE BEST SEAFOOD CHOWDER RECIPE WITH BACON AND CORN
From urbanblisslife.com
- Cook the bacon in a large (6 or 8 quart) pot over medium heat. Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 tablespoons of the bacon for garnish, leaving the remainder in the pot.
- Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot. Cover and cook for about 6-8 minutes, until the onions are soft and lightly golden. Be sure to stir occasionally.
- Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Simmer uncovered for about 25 minutes, until the potatoes are tender, stirring occasionally.
CORN AND BACON CHOWDER RECIPE | MYRECIPES
From myrecipes.com
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
- Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.
CORN CHOWDER WITH BACON & CHEDDAR RECIPE BY MARYSE CHEVRIERE
From thedailymeal.com
- In a medium-sized skilled over medium-low heat, cook the bacon until crispy, about 8 minutes (turn the pieces over about 4 or 5 minutes in). Once cooked, set aside on a paper towel-lined plate.
- Add the chicken broth, potatoes, and thyme to a large stock pot over medium heat. Bring the broth to a simmer and cook the potatoes for about 10 minutes, or until fork-tender. Next, remove the thyme sprigs (it's OK that the leaves have fallen off into the soup), and add in all of the corn from 1 bag, as well as the grated cheese.
- Using an immersion blender, purée the soup until smooth. Once it has achieved the desired texture, mix in the corn from the remaining bag, and cook for another 5 minutes. Crumble the cooked bacon you've set aside and mix it into the soup. Season with salt and pepper to taste and garnish with thyme.
SLOW COOKER BACON CORN CHOWDER RECIPE | RECIPES.NET
From recipes.net
- Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
BACON CORN CHOWDER RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
- Cut bacon into lardoons (1/8” slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the skillet.
CORN CHOWDER WITH BACON - RECIPETIN EATS
From recipetineats.com
- Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
- Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
- Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
GUSTO TV - BACON CORN CHOWDER
From gustotv.com
- Remove the kernels from the cob by laying the cob down on cutting board; using a sharp knife make strokes cutting the kernels off evenly. Reserve kernels and keep the cleaned cobs for later.
- Take the now cleaned cobs and scrape each cob over a bowl to remove the juice and milk. Reserve liquid and cleaned cobs for later.
CORN CHOWDER WITH BACON RECIPE | EATINGWELL
From eatingwell.com
- Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.
- Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
- Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
SLOW-COOKER BACON CORN CHOWDER RECIPE - PILLSBURY.COM
From pillsbury.com
- In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
SPICY SHRIMP, CORN & BACON CHOWDER – MY ROI LIST
From myroilist.com
BACON AND CORN CHOWDER - COOKING WITH CHEF BRYAN
From cookingwithchefbryan.com
BACON CHEDDAR & CORN CHOWDER - PALLET AND PANTRY
From palletandpantry.com
COZY CORN CHOWDER IS QUICK TO MAKE WHEN YOU NEED COMFORT ...
From yeyfood.com
TURKEY CORN CHOWDER WITH BACON - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
OLD FASHIONED POTATO CORN CHOWDER - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
WHITE BEAN, BACON, AND CORN CHOWDER - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
BACON AND CORN CHOWDER - HEALTHY FOOD GUIDE
From healthyfood.com
BACON, SWEET POTATO AND CORN CHOWDER! - REAL FOOD PLEDGE
From realfoodpledge.com
8 BACON AND CORN CHOWDER IDEAS | COOKING, FOOD, MEALS
From pinterest.com
KEVIN BELTON BACON, CORN AND SHRIMP CHOWDER - THERESCIPES.INFO
From therecipes.info
CORN AND BACON CHOWDER RECIPE - WOOLWORTHS
From woolworths.com.au
CORN CHOWDER WITH CRISPY BACON - MORE.CTV.CA
From more.ctv.ca
CHICKEN, CORN AND BACON CHOWDER | FOOD IN A MINUTE
From foodinaminute.co.nz
10 BEST POTATO CORN CHOWDER BACON RECIPES | YUMMLY
From yummly.com
10 BEST CORN CHOWDER WITHOUT BACON RECIPES | YUMMLY
From yummly.com
CORN CHOWDER RECIPE WITH BACON - OLIVE MAGAZINE RECIPES ...
From olivemagazine.com
SHRIMP BACON AND CORN CHOWDER - DELIGHTFUL E MADE
From delightfulemade.com
SWEETCORN AND BACON CHOWDER RECIPE - COUNTRYFILE.COM
From countryfile.com
SODEXO WORKPLACE - BACON CORN CHOWDER 16 OZ CALORIES ...
From sync.myfitnesspal.com
CROCK POT RECIPES BACON AND CORN CHOWDER - ALL FOOD ...
From allfood.recipes
MILK.ORG | BACON & CORN CHOWDER WITH CHEDDAR
From new.milk.org
ATLANTIC CANADA SEAFOOD & BACON CHOWDER | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
BACON & CORN CHOWDER WITH CHEDDAR - BC DAIRY
From bcdairy.ca
You'll also love