Corn And Hominy Chowder Recipes
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
SHRIMP AND WHITE CORN (HOMINY) CHOWDER
This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it.
Provided by Sooz Cooks
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large stock pot.
- Saute onion, celery and carrot until tender, about 15 minutes.
- Add salt, pepper, cayenne and cloves.
- Add chicken broth and simmer for 15 minutes.
- Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
- Add hominy and simmer for 5 minutes.
- Mix 1 cup of the half and half with flour until smooth and add to stock pot.
- Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
- Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.
Nutrition Facts : Calories 817.3, Fat 64.2, SaturatedFat 39.4, Cholesterol 295.4, Sodium 1213.1, Carbohydrate 28.1, Fiber 2.7, Sugar 5.5, Protein 33.2
SOUTHWEST CORN CHOWDER
This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
Provided by Syd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
- Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
- Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g
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