Sassy Potato Corn Chowder Recipes

Steps:

• COOK bacon in large saucepan until crisp; drain. Return bacon to pan.
• STIR in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.
• MIX dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

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:

• 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:

• 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:

• 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:

• Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard drippings from pan.
• Add broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender.
• Mix dressing and flour in medium bowl until blended. Stir in milk. Add to potato mixture with bacon; cook 3 to 5 min. or until soup is slightly thickened and heated through, stirring constantly.

Steps:

• 1. Cook bacon in large saucepan until crisp drain. Return to pan.2. Stir in potatoes, broth, corn, onion, and celery. Bring to boil. Reduce heat to low simmer 15 minutes or until potatoes are tender.3. Mix flour and dressing. Stir in milk. Add to potato mixture. Continue cooking 3 to 5 minutes or until thoroughly heated. Sprinkle with additional bacon and parsley, if desired.EXCHANGES2 Starch1/2 Milk, low-fat1 FatPYRAMID SERVINGS2 Starch1/2 MilkNUTRITION FACTSCalories 260 Calories from Fat 80Fat 8 g Saturated Fat 2.5 gCholesterol 15 mgSodium 710 mg* ( >400 mg)Carbohydrate 36 g Dietary Fiber 3 g Sugars 12 gProtein 11 gReprinted with permission of Kraft Foods, Inc.

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 large saucepan until crisp; drain.
• Return bacon to pan.
• STIR in potatoes, broth, corn, onion and celery.
• Bring to a boil.
• Reduce heat to low; simmer 15 minutes or until potatoes are tender.
• MIX dressing and flour in medium bowl.
• Stir in milk.
• Add to potato mixture.
• Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
• Jazz It Up
• Sprinkle individual servings with additional chopped cooked bacon and chopped fresh parsley.

Steps:

• 1. Cook bacon in a large fry pan until crisp;drain.Return to pan. Stir in potatoes,broth,corn,onion,&celery. Bring to a boil.Bring to a boil and reduce heat to low & simmer 15 min.,or until potatoes are tender.
• 2. Mix flour & dressing. Stir in milk. Add to potato mixture. Continue cooking 3-5 minutes or until thoroughly heated.
• 3. Sprinkle with additional bacon & parsley if desired.