SASSY POTATO CORN CHOWDER
Discover what makes our Sassy Potato Corn Chowder so self-confident. This potato corn chowder is yummy, easy, quick-to-make and a better-for-you choice.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
OLD FASHIONED CORN AND POTATO CHOWDER
This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.
Provided by Malriah
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9
EASY POTATO AND CORN CHOWDER - CROCK POT
This is a chowder that uses ingredients that I almost always have on hand, so it is quick and easy to throw together before work, and come home to on a nice fall evening. Relatively easy to double as well for extra large families or get togethers.
Provided by iewe7726
Categories Chowders
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
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!
CLEAN-EATING POTATO AND CORN CHOWDER
Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!
Provided by Dana Edwards Stallings
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 55m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 38.6 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 177.3 mg, Sugar 4.1 g
CORN CHOWDER WITH POTATOES
I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
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.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
POTATO CORN CHOWDER
I love a good chowder on a cold blustery day! This soup is especially good, and it's also fast and easy to prepare, thanks to the microwave oven.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
POTATO CORN CHOWDER
Make and share this Potato Corn Chowder recipe from Food.com.
Provided by Libby1
Categories Chowders
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in 4 qt. saucepan.
- Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
- Combine flour and paprika, add to potatoes.
- Cook 1 minute. Stirring water and bouillon.
- Cook and stir until mixture is thick.
- Stir in corn and half-and-half.
- Cook, stirring frequently, until corn is tender about 15 minutes.
- Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 2366.2, Fat 183.5, SaturatedFat 113.7, Cholesterol 541.3, Sodium 5729.6, Carbohydrate 150.7, Fiber 16.5, Sugar 9.3, Protein 44.6
SASSY POTATO CORN CHOWDER
Make and share this Sassy Potato Corn Chowder recipe from Food.com.
Provided by wicked cook 46
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428.7, Fat 19.9, SaturatedFat 6.2, Cholesterol 33.5, Sodium 849.1, Carbohydrate 50.7, Fiber 4.8, Sugar 11.6, Protein 14
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.
SASSY POTATO CORN CHOWDER
Make and share this Sassy Potato Corn Chowder recipe from Food.com.
Provided by Michelle_My_Belle
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285.8, Fat 13.2, SaturatedFat 4.1, Cholesterol 22.3, Sodium 566.1, Carbohydrate 33.8, Fiber 3.2, Sugar 7.7, Protein 9.3
EASIEST CORN AND POTATO CHOWDER
Want comfort food in ten minutes tops? Here's a time-saving recipe that fills your belly with very little preparation. Serve with crusty bread.
Provided by LAURAHALL
Categories Soups, Stews and Chili Recipes Chowders
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 28 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 959.9 mg, Sugar 3.9 g
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
- Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
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