VEGGIE CHOWDER
Packed with potatoes, carrots and corn, this soup is a great healthy dinner choice. It's not too heavy, so it also makes a nice light partner for a sandwich. -Vicki Kerr, Portland, Maine
Provided by Taste of Home
Time 30m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.
Nutrition Facts : Calories 191 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 505mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
CHICKEN AND VEGETABLE CHOWDER
Progresso® broth provides a simple addition to this chicken chowder packed with veggies - a hearty dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In Dutch oven, cook bacon over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
- Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
- Stir in bacon and remaining ingredients. Cook over medium heat 15 to 20 minutes, stirring occasionally, until thoroughly heated.
Nutrition Facts : Calories 510, Carbohydrate 56 g, Cholesterol 85 mg, Fat 2, Fiber 7 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 10 g, TransFat 1/2 g
BACON VEGGIE CHOWDER
When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. -Sheena Hoffman, North Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings. , Saute onion in drippings until tender. Add the potatoes, carrots, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender., Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine flour and cold water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.
Nutrition Facts :
VEGETABLE BACON CHOWDER
This is a delicious creamy vegetable soup with bacon.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 21 g, Cholesterol 26.8 mg, Fat 16.3 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 5.7 g, Sodium 350.1 mg, Sugar 7 g
CORN CHOWDER WITH BACON
Make your next Corn Chowder extra tasty by using the bacon drippings to make the soup base and after cutting the kernels off, throw the corn cobs into the broth to infuse it with extra corn flavour! The potato is cooked until very soft, so the edges are starting to breakdown and this helps thicken the soup. Recipe VIDEO below.
Provided by Nagi
Time 50m
Number Of Ingredients 15
Steps:
- Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
- Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
- Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
- Add flour and mix it in. Cook, stirring, for 1 minute.
- Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
- Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
- Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.
Nutrition Facts : ServingSize 523 g, Calories 620 kcal
SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
CORN CHOWDER RECIPE
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 45m
Number Of Ingredients 13
Steps:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
- Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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