Potato And Corn Chowder Yummm Recipes

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

Steps:

• Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Steps:

• MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes. , In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley.

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.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Steps:

• Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
• Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
• Cook on Low until potatoes are tender and flavors combine, about 8 hours.

Steps:

• Mix all ingredients together in crock pot and cook for 6-8 hours on low.
• Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

Steps:

• Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
• Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

Steps:

• crisp bacon in separate pan.
• In crockpot place all ingredients and cook on high for about 4 hours or adjust to your crock pots heating standards (some cook higher than others but mine cooks at a low setting).
• Crumble bacon and place in crock pot stir quite frequently I have added cheddar cheese to this recipe if in the mood. Turn crock pot down to low and let cook till potatoes are tender. Enjoy!

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.

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Steps:

• Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
• Add onion and cook until tender, stirring occasionally, for about 8 minutes.
• Add potato and bell pepper and saute 1 minute.
• Add 2 cups of milk and bring to a boil.
• Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
• Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
• Simmer until heated through.
• Season to taste with salt and pepper If soup is too thick, thin with additional milk.

Steps:

• In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.

Steps:

• Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

Steps:

• Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."
• Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
• Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
• Add bell pepper, corn and its "milk," thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
• Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.

Steps:

• 1. Cook frozen corn in microwave for a minute less than what the bag directions are; drain.
• (If you use canned corn, ignore this).
• 2. In a big pot, combine all of the ingredients, on medium heat. Stir occasionally to avoid scorching.
• 3. Continue to cook on medium heat, until it starts to boil. Once it begins to bubble, turn it on low, and simmer, covered, for 30-45 minutes, stirring occasionally.
• Serve with a piece of crusty bread and a salad. Enjoy!
• P.S.-I actually cooked this in a crock pot, on low, for 8 hours, so you can cook it either way. :) Also, don't be dismayed if it tastes very sweet, at first. The potatoes and the broth will absorb some of the sweetness. Also, don't be afraid that the soup will be "too cheesy". Surprisingly, it wasn't.
• *= you can use a combination of the listed soups, or use all of the same flavor.
• **Optional** For those that may need it "kicked up a notch", shake about 2-4 shakes of hot sauce, or 1 diced jalepeño, in the soup mixture, at the beginning, (this allows the flavor of the hot sauce or jalepeno to blend in with the other ingredients better).