PARMESAN CORN CHOWDER
Make and share this Parmesan Corn Chowder recipe from Food.com.
Provided by shelbyrose
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil.
- Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
- Meanwhile, in a medium saucepan, melt butter.
- Stir in flour, salt and pepper until smooth.
- Gradually add milk, stirring constantly.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir into the vegetable/broth mixture.
- Add corn and Parmesan cheese.
- Cook 10 minutes longer or until heated through.
Nutrition Facts : Calories 370.6, Fat 19.6, SaturatedFat 11.8, Cholesterol 56.7, Sodium 1371, Carbohydrate 32.6, Fiber 2.7, Sugar 4.1, Protein 18.2
PARMESAN CORN CHOWDER
I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!
Provided by Katzen
Categories Chowders
Time 35m
Yield 6-8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- 2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
SALMON AND CORN CHOWDER WITH PANCETTA AND LEEKS
Categories Soup/Stew Fish Pork Vegetable Dinner Salmon Leek Corn Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook pancetta in heavy large pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat from pot. Add leeks, bay leaves, and thyme. Sauté until leeks are soft, about 8 minutes. Add clam juice. Increase heat to high and bring to boil. Add potatoes and corn. Reduce heat to medium and simmer until vegetables are tender, about 12 minutes. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and refrigerate. Cover pancetta and refrigerate. Rewarm pancetta in skillet and bring soup to simmer before continuing.) Stir salmon and cream into soup. Simmer until salmon is just cooked through, about 5 minutes. Discard bay leaves. Stir in parsley. Season with salt and pepper. Sprinkle with pancetta.
- Pancetta, an Italian bacon cured in salt, is available at Italian markets, specialty foods stores and some supermarkets.
PARMESAN CORN CHOWDER
"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.
Nutrition Facts : Calories 277 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 911mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
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