Zippy Corn Chowder Recipes

ZIPPY CORN CHOWDER

"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Zippy Corn Chowder image

Steps:

In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil. , Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 190 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 617mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter
1 can (14-1/2 ounces) chicken or vegetable broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour

ZIPPY CHICKEN AND CORN CHOWDER

Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder's a lifesaver on busy weeknights. -Andrea Early, Harrisonburg, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Zippy Chicken and Corn Chowder image

Steps:

In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended., Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes., Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 920mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein.

Ingredients

1/4 cup butter
1 large onion, chopped
1 medium green pepper, chopped
1/4 cup all-purpose flour
1 tablespoon paprika
2 medium potatoes, peeled and chopped
1 carton (32 ounces) chicken broth
1 skinned rotisserie chicken, shredded
6 cups fresh or frozen corn
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot pepper sauce
1 teaspoon salt
1 cup 2% milk

ZIPPY CORN CHOWDER

I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!

Provided by Chef Amy Gnaster

Categories Chowders

Time 50m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

Zippy Corn Chowder image

Steps:

In large saucepan, sauté onion and green pepper in butter until tender.
Add broth and potatoes, bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
Combine flour with remaining milk until smooth; gradually add to soup.
Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
Top with a pinch of taco chips and serve.

Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter (or margarine)
1 (14 1/2 ounce) can chicken broth
3 large red potatoes, cubed
1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
4 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour
1 cup shredded taco chips

ZIPPY CORN CHOWDER

Please family and friends with this thick, colorful chowder--they're sure to ask for seconds.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 14

Zippy Corn Chowder image

Steps:

In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2-1/2 cups milk. Bring to a boil.
Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 38 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 559.7 mg, Sugar 8.7 g

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter or margarine
1 (14.5 ounce) can chicken broth
2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon paprika
¼ teaspoon crushed red pepper flakes
3 cups frozen corn
4 medium (4-1/8" long)s green onions, chopped
3 cups milk, divided
¼ cup all-purpose flour

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