12 Minute Corn Chowder Recipes

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12 MINUTE CORN CHOWDER



12 Minute Corn Chowder image

This creamy corn chowder is quick, easy and so tasty. It calls for evaporated milk...and that's the secret.

Provided by Aroostook

Categories     Chowders

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups water
1 1/2 cups potatoes, cubed
1 small onion, chopped fine
1 (14 1/2 ounce) can cream-style corn
1 (14 1/2 ounce) can whole corn or 1 (11 ounce) can niblet corn
2 (12 ounce) cans evaporated milk
1 teaspoon butter
salt and pepper

Steps:

  • Drain any corn liquid from whole canned corn and add enough water to make 1 1/2 cup.
  • Add water, onion, salt & pepper and potato to medium sauce pan.
  • Cook at a hard simmer (about 10 minutes).
  • Reduce heat to low.
  • Add evaporated milk and butter.
  • Check seasoning and serve.

Nutrition Facts : Calories 449.5, Fat 15.5, SaturatedFat 8.7, Cholesterol 51.9, Sodium 501.3, Carbohydrate 66.9, Fiber 5.5, Sugar 7.8, Protein 18

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  • Whisk 1/2 cup milk and flour in a small bowl until smooth.
  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

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  • Heat the oil in the saucepan and add the chopped onion. Cook over a medium heat for a few minutes then add the garlic and stir.
  • Add the diced potatoes and stir. Sprinkle over the flour and stir again. Allow it to cook for a few minutes stirring all the time.
  • Add the stock, the milk and the corn, stir ensuring that nothing catches on the bottom of the saucepan. Bring to a gentle boil and then turn down the heat.
  • Allow the chowder to simmer until the potatoes and the corn are cooked. This should take about 15 minutes.


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