JULIE'S SENSATIONAL SMOKY CORN CHOWDER
This hearty chowder uses pantry staples to come together quickly. It is spicy, smoky, creamy, and out-of-this-world delicious! A perfect meal for a chilly evening. Try it tonight!
Provided by juliebfleming
Categories Soups, Stews and Chili Recipes
Chowders
Corn Chowder Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
- Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
- Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 42.6 g, Cholesterol 17.4 mg, Fat 11.7 g, Fiber 5.7 g, Protein 7.4 g, SaturatedFat 4.3 g, Sodium 858.1 mg, Sugar 6.7 g
SMOKY CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
- Serve the corn chowder topped with bacon, scallions, herbs and cheese.
SMOKY CORN CHOWDER WITH COCONUT MILK
Using frozen corn means that this chowder can be made year-round, but feel free to use fresh corn when it's at its peak in late summer. The fresh kernels contain a delicious milky substance that will add flavor and help to thicken the soup. Smoked paprika gives this corn chowder a smoky flavor that's further accentuated by vibrant poblano chiles. Starchy russet potatoes work particularly well in this soup and help thicken it, however, any potato variety will work.
Provided by Vallery Lomas
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
- Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
- Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
- Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
- Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.
SMOKY ROASTED CHICKEN AND CORN CHOWDER
This recipe is out of Taste of Home's Healthy Cooking Magazine. A lightened version of a warm comfort food!
Provided by Shelby Jo
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
- Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 280.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 59.7, Sodium 655, Carbohydrate 28.1, Fiber 2.7, Sugar 6.7, Protein 22.8
SMOKY TURKEY CORN CHOWDER WITH BACON
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Provided by Rhoda Boone
Categories Soup/Stew
turkey
Thanksgiving
Kid-Friendly
Corn
Fall
Winter
Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
- Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
SMOKY CORN AND POTATO CHOWDER
Really yummy, warm chowder and its great with or without the sausage. From Del Monte- mostly from canned ingredients.
Provided by alijen
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender.
- Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
- Cook sausage, if not already, and slice into small peices.
- Stir milk into creamed corn in large saucepan.
- Add sausage, potatoes and whole kernel corn.
- Heat through, stirring occassionally.
- Stir in both kinds of cheese until melted.
- Garnish with green onion slivers, if desired.
SMOKY CHEDDAR, HAM AND CORN CHOWDER
When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.
Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.
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