SUMMER CORN, BACON AND POTATO CHOWDER - WW CORE
This is a Weight Watchers Core recipe. Although it uses skim milk, this produces a hearty, comforting and satisfying meal. For those counting points, it would be 4 per serving
Provided by KelBel
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; peel and mash.
- Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
- Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
- Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
Nutrition Facts : Calories 266.6, Fat 3.6, SaturatedFat 1.1, Cholesterol 17.8, Sodium 817.1, Carbohydrate 47.3, Fiber 5.2, Sugar 7.2, Protein 16.5
SUMMER CORN CHOWDER WITH BACON
Provided by Hannah Levitz
Categories Soup/Stew Milk/Cream Potato Sauté Quick & Easy Bacon Fennel Corn Zucchini Summer Chive Bon Appétit New Jersey
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES
The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut corn off the cobs, save two cobs.
- When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
- Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
- With a slotted spoon, transfer the bacon to a paper towel lined plate.
- Pour off and discard all but about 1 TBS of the bacon fat.
- Return the pan to medium heat and add the butter.
- When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
- Cook stirring until the scallions are very soft, about 3 minutes.
- Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
- Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
- Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 14.7, Sodium 482.7, Carbohydrate 23.8, Fiber 3.4, Sugar 3.7, Protein 6.9
CORN AND BACON CHOWDER
Categories Soup/Stew Milk/Cream Onion Potato Sauté Quick & Easy Bacon Celery Corn Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
SUMMER CORN CHOWDER
This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
Provided by KandyKates recipes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 58m
Yield 5
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
- Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g
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- Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
- Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)
- Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
SUMMER CORN, BACON AND POTATO CHOWDER - RECIPE DIARIES
From recipe-diaries.com
Cuisine AmericanTotal Time 30 minsCategory EasyCalories 118 per serving
- Cook the bacon and onions: In a large pot over medium heat, melt the butter. Add the bacon and onions and cook for up to 8 minutes. Stirring frequently.
- Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes. Season with salt and pepper to taste, then pour in water slowly and continue stirring. Add thyme.
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From weightwatchers.com
Cuisine AmericanCategory Lunch,DinnerServings 4Total Time 40 mins
- Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
- Meanwhile, coat a large saucepan with cooking spray. Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.
- Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions. Yields about 1 1/2 cups per serving.
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