QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
BACON-POTATO CORN CHOWDER
I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.
Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
BIG-BATCH CORN AND POTATO CHOWDER
This creamy chowder is chock-full of veggies. Make a huge pot of it, freeze it in quart containers and have peace of mind knowing that dinner can just be thawed and reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
- Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.
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- In a large 6-quart Dutch oven or pot, cook the bacon over medium heat until fully cooked through and browned. Remove using a slotted spoon or tongs, and transfer to a plate lined with a paper towel. Set aside.
- Remove some of the bacon fat from the pot (leave only about 2 tablespoons). Over medium heat, melt the butter. Add the celery and onion, and cook until softened, about 6-8 minutes. Add the garlic and cook for another 2 minutes until fragrant. Tip: if you notice that certain spots in the pot are browning too quickly, add a little bit of broth and scrape the brown bits using a wooden spoon.
- Add the thyme leaves and the smoked paprika, stirring. Add the flour and stir to coat for a few seconds. Then, gradually add the chicken broth, breaking up any lumps and scraping the brown bits from the pot using a wooden spoon (this will release tons of flavor).
- Stir in the diced potatoes. Bring to a boil and then reduce heat to a simmer. If it is too thick, add some more broth (but remember you will later add heavy cream or half-and-half, which will help to thin it out a bit too). Cover with the lid, and simmer for 20-25 minutes or until the potatoes are tender, stirring occasionally.
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- In a 6 quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion, and garlic. Stir until well-combined.
- Cover and cook on low for 5-6 hours (or high 3-4 hours) or until vegetables are tender. During the last 10 minutes of cooking, stir in parsley and evaporated milk.
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- Slice the bacon into lardons and add to a large stock pot. Place on the stove and turn on medium heat. Stir the bacon often and sauté until it is crispy and the fat is rendered off. *See recipe notes
- Remove the bacon from the pot and place it on paper towels to drain. Pour the excess grease from the pan, being sure to keep all the brown bits on the bottom of the pan - that's great flavor!
- While the bacon is cooking peel and dice the onion. Dice the bell pepper. Peel and dice the potato into a small 1/2 inch dice. Mince the onion.
- Add the olive oil to the stock pot and add the onion, bell pepper and potatoes. Season with salt, pepper and red pepper flakes.
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Reviews 9Category Soup RecipesCuisine AmericanTotal Time 50 mins
- In a stock pot over medium heat, cook the bacon until very crispy. Remove from pan and reserve 1 tbsp bacon fat. Set bacon aside.
- Melt butter and add bacon fat. Add leeks and cook until soft. Like onions, leeks will cook down quite a bit.
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Ratings 9Calories 129 per servingCategory Side Dish, Soup
- Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
- Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
- Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!
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