TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
HARVEST CREAMY CORN "CHOUP" WITH PARSLEY
Somewhere between chowder and soup, this is a tasty vegetable Choup
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the pot, stir and cook 1 minute. Stir in the stock and let it come up to a bubble and thicken up a bit. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. Season the soup with salt and pepper and serve with crackers or popcorn to float on top.
CORN, TOMATO AND BASIL CHOWDER
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
- In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
- Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams
TOMATO CHOWDER
Make and share this Tomato Chowder recipe from Food.com.
Provided by maryjane in spain
Categories Chowders
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
- Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
- Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
- Add cheese and stir until cheese has melted and sauce is thick.
- Add to vegetables and bring to a boil.
- Add parsley and serve piping hot.
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3
HARVEST CORN CHOWDER
All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
- Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
TOMATO CORN CHOWDER
Make and share this Tomato Corn Chowder recipe from Food.com.
Provided by dicentra
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until browned.
- Add the canned and fresh tomatoes, then the water.
- Lower the heat and simmer 30 minutes, covered, stirring occasionally.
- Mix flour and cream together in a bowl until smooth.
- Stir about a ladle's worth of soup into the cream. Stir in another ladle of soup, and then add the mixture to the soup.
- Simmer on very low heat, adding the corn, parsley, salt and pepper.
- Simmer 15 minutes uncovered and serve.
Nutrition Facts : Calories 317.6, Fat 20.4, SaturatedFat 9.9, Cholesterol 54.3, Sodium 510.6, Carbohydrate 33.7, Fiber 4.9, Sugar 10, Protein 5.2
BASIC CORN CHOWDER
This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.
Provided by Mark Bittman
Categories quick, weekday, soups and stews
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams
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