Super Simple Corn Chowder Recipes

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SIMPLE CORN CHOWDER

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8



Simple Corn Chowder image

Steps:

  • Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

SUPER SIMPLE CORN CHOWDER

A very quick and easy soup perfect for cold winter days. I like to make this with cheddar cheese biscuits. Mmmmmmm!

Provided by Aimchick

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9



Super Simple Corn Chowder image

Steps:

  • Dice the bacon into thin strips and fry in soup pot until crispy.
  • Remove bacon from pot and put on a paper towel to drain.
  • Sautee onion in the bacon drippings until tender.
  • Add potatoes and water and simmer until potatoes are tender.
  • Stir in remaining ingredients and cook until heated, stirring frequently.
  • Top with crispy bacon before serving.

6 slices center-cut bacon
1 medium onion, diced
2 yukon gold potatoes, scrubbed and cubed
1/2 cup water
2 cups fat-free half-and-half
2 (17 ounce) cans cream-style corn
1 1/2 cups frozen whole kernel corn
1/2 teaspoon salt
1/2 teaspoon black pepper

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