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
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 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 :
BEST CORN CHOWDER WITH BACON
Make and share this Best Corn Chowder with Bacon recipe from Food.com.
Provided by liz timm
Categories Chowders
Time 1h15m
Yield 6 litres
Number Of Ingredients 8
Steps:
- Put bacon and onion into a pot and saute together until onion is clear and limp.
- Add next 6 ingredients.
- Bring to a boil.
- Cover and simmer until potato is cooked.
Nutrition Facts : Calories 215.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 20.7, Sodium 778.2, Carbohydrate 26.5, Fiber 1.8, Sugar 3.4, Protein 7.2
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
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.
TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE
One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
- In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
- Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
- Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
- For extra thick chowder, puree half of the corn kernels before adding to the soup.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
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.
CORN CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
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
CREAMY CORN & BACON CHOWDER FOR TWO
This is simple and very easy to make. The results are a creamy and hearty chowder without the use of heavy cream or thickners. Substituting turkey bacon can further lower the calorie count.
Provided by Divalicious 808
Categories Chowders
Time 23m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Brown bacon and add onions. Sautee until onions are soft and translucent.
- Drain excess fat.
- Add the next three ingrediants and reduce heat.
- Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
- Add the sugar and season with salt and fresh black pepper to your liking.
Nutrition Facts : Calories 649.9, Fat 26.9, SaturatedFat 8.9, Cholesterol 45.4, Sodium 1322.1, Carbohydrate 82.3, Fiber 5.5, Sugar 28.8, Protein 25.9
SUMMER CORN CHOWDER WITH BACON
Provided by Hannah Levitz
Categories Soup/Stew Milk/Cream Potato Sauté Quick & Easy Bacon Fennel Corn Zucchini Summer Chive Bon Appétit New Jersey
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
- Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
- Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
BACON CORN CHOWDER
I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers.
Nutrition Facts : Calories 342 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 1083mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
CORN AND SALMON CHOWDER WITH BACON
Discover our satisfying Corn and Salmon Chowder with Bacon. Corn and Salmon Chowder with Bacon includes garlic and potatoes for an unforgettable taste.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings, 1-1/3 cups chowder and 5 crackers each
Number Of Ingredients 14
Steps:
- Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
- Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
- Top chowder with bacon. Serve with crackers.
Nutrition Facts : Calories 590, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
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.
WALTER'S POTATO, BACON, CORN CHOWDER
This is one of my Dad's recipes. It's great comfort food and very good with biscuits or corn muffins.
Provided by Larry Jones
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
- Put potatoes and celery in large stock pot and add enough water to just cover.
- Boil until not quite tender.
- Do not drain.
- Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.
POTATO BACON CORN CHOWDER
This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.
Provided by Jon Brown
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 50
Number Of Ingredients 13
Steps:
- Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
- Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
- Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
- Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.9 g, Cholesterol 117.4 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 142.6 mg, Sugar 1.9 g
SMOKY TURKEY CORN CHOWDER WITH BACON
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Provided by Rhoda Boone
Categories Soup/Stew turkey Thanksgiving Kid-Friendly Corn Fall Winter Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
- Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES
The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut corn off the cobs, save two cobs.
- When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
- Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
- With a slotted spoon, transfer the bacon to a paper towel lined plate.
- Pour off and discard all but about 1 TBS of the bacon fat.
- Return the pan to medium heat and add the butter.
- When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
- Cook stirring until the scallions are very soft, about 3 minutes.
- Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
- Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
- Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 14.7, Sodium 482.7, Carbohydrate 23.8, Fiber 3.4, Sugar 3.7, Protein 6.9
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.
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