Corn And Potato Chowder Simple Flavorful Versatile Recipes

QUICK POTATO CORN CHOWDER

Quick Potato Corn Chowder image

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

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

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.

EASIEST CORN AND POTATO CHOWDER

Easiest Corn and Potato Chowder image

Want comfort food in ten minutes tops? Here's a time-saving recipe that fills your belly with very little preparation. Serve with crusty bread.

Provided by LAURAHALL

Categories Soups, Stews and Chili Recipes Chowders

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (14 ounce) can cream-style corn
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can water
½ cup diced ham
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 28 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 959.9 mg, Sugar 3.9 g

OLD FASHIONED CORN AND POTATO CHOWDER

Old Fashioned Corn and Potato Chowder image

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Provided by Malriah

Categories Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

Steps:

Combine, in a large pot,all ingredients except milk and flour/water.
Cook until potatoes are fork tender.
Add milk and flour/water, stirring well.
Bring to a boil and allow to cook for 10 minutes.
Serve with chopped green onion and shredded cheese as a garnish.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9

CORN AND POTATO CHOWDER

Corn and Potato Chowder image

Provided by Food Network

Categories main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

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.

CORN AND POTATO CHOWDER--SIMPLE, FLAVORFUL, VERSATILE

Corn and Potato Chowder--Simple, Flavorful, Versatile image

Working on making meals just using what I have in my kitchen. This one is a total winner! Any good cook knows how to tweak a recipe and this one is very forgiving. Exchange--raw onion, raw potato, shredded frozen potato, different herbs--whatever. But this concoction was what I had on hand; and it turned out well enough to post. I really feel the can of cheddar cheese soup (that I've had in my cupboard waiting for a use) made the difference. Hope you agree!

Provided by Ms. Mother Earth

Categories Chowders

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup evaporated milk
1 cup chicken stock
1/2 cup 2% low-fat milk
1 (14 3/4 ounce) can cream-style corn
1 (10 3/4 ounce) cheddar cheese soup
1 3/4 cups frozen corn
2 cups frozen south western style cubed frozen hash browns
1 cup cubed cooked turkey ham
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon dehydrated onion
1 teaspoon cayenne powder
2 tablespoons butter or 2 tablespoons margarine
salt
pepper

Steps:

Put in a pot and cook over medium heat until all is warmed. If you're using raw onions, potatoes, peppers--cook accordingly.

Nutrition Facts : Calories 647, Fat 28.7, SaturatedFat 14.8, Cholesterol 55.3, Sodium 1077.1, Carbohydrate 89.3, Fiber 7.3, Sugar 8.1, Protein 19.1

FLAVORFUL CORN CHOWDER

Flavorful Corn Chowder image

Here in the "Cornhusker State", we make lots of dishes with corn! Even my kids love this soup, I've discovered. Although we live in the city, we love to spend time at my parents' cabin on a lake surrounded by farms and cornfields.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 18

Ingredients

6 ears fresh corn (about 3-1/2 cups)
Milk
1 small onions, chopped
1 small green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon canola oil
3 tomatoes, peeled and chopped
2 potatoes, peeled and chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon ground allspice
2 cups half-and-half cream
Additional pepper, optional
Chopped fresh parsley, optional
6 bacon strips, cooked and crumbled, optional

Steps:

Cut corn off cob. Rub the edge of a knife over each cob to "milk" it; add enough milk to cob juice to equal 1 cup. Set corn and liquid aside. , In a large saucepan, saute the onion, green pepper, celery and jalapeno in oil until soft. Add the tomatoes, potatoes, bay leaf, salt, pepper, sugar and allspice; bring to a boil. , Reduce heat; add the cream, reserved corn and milk mixture. Simmer for 30-40 minutes. Discard bay leaf. Garnish with the parsley, pepper and bacon if desired.

Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 346mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 3g fiber), Protein 6g protein.

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