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
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.
CORN CHOWDER
Steps:
- Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
- Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
- Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
- While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
- Serve immediately topped with the chives and reserved crispy bacon.
- Corn hole-in-one!!!!
ROASTED CORN CHOWDER
Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.
Provided by Will Bullock
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
- Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
- Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
- Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
- Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
- Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g
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
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
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
CORN CHOWDER
Make and share this Corn Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Husk the corn.
- Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
- Cut the kernels from the cobs and place in a bowl.
- You should have about 2 cups.
- Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
- Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
- Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
- Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- Some of the potatoes will have broken up, but most should retain their shape.
- Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
- Reduce the heat to medium and season the chowder with salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- Adjust the seasoning if necessary.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
- Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls and sprinkle with the chopped chives.
Nutrition Facts : Calories 631.7, Fat 43.8, SaturatedFat 22.4, Cholesterol 121.5, Sodium 534.4, Carbohydrate 49.1, Fiber 4.9, Sugar 8.1, Protein 14
COLD-DAY CORN CHOWDER
"I use my own frozen corn, which my grandchildren help me pick and shuck during the summertime," says Nancy.
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
- Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes.
- Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ½ cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
- Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels.
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
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.
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