Veggie Laden Corn Chowder Recipes
EASY VEGETARIAN CORN CHOWDER
Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
Provided by Annette Hartman
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 55.9 g, Cholesterol 46.1 mg, Fat 18 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 10.5 g, Sodium 1064.8 mg, Sugar 11.4 g
VEGGIE-LADEN CORN CHOWDER
Make and share this Veggie-Laden Corn Chowder recipe from Food.com.
Provided by Mirj2338
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a deep pot over medium to medium-high heat.
- Add oil and potatoes.
- Cover and cook 5 minutes, stirring frequently.
- Add onion, celery, red bell pepper, and bay leaves.
- Season with Old Bay and salt and pepper.
- Cover and reduce heat a bit; cook a few minutes more, stirring occasionally.
- Uncover and whisk in flour.
- Cook a minute more.
- Add corn, broth, and milk.
- Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken.
- Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and crackers.
Nutrition Facts : Calories 281.9, Fat 8.8, SaturatedFat 4.1, Cholesterol 22.8, Sodium 106.5, Carbohydrate 43.7, Fiber 4.5, Sugar 2.7, Protein 10
VEGETABLE AND CORN CHOWDER
This is a really filling vegetarian soup, which should be served before a light entree. It is easy to prepare and full of flavor.
Provided by BeccaB3c
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan.
- Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
- Stir in flour and cook, stirring, for 30 seconds.
- Gradually stir in the milk and bouillon.
- Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Add 1/2 cup of the cheese and stir until it melts.
- Season, then ladle the chowder into warm serving bowls.
- Garnish with the remaining cheese and the chopped fresh cilantro and serve.
Nutrition Facts : Calories 445.2, Fat 17, SaturatedFat 8.4, Cholesterol 41.5, Sodium 236.9, Carbohydrate 62.2, Fiber 6.4, Sugar 8.7, Protein 17.1
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