Doublecornandcheddarchowder Recipes

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CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

A yummy creamy chowder. Always a winner in our house!

Provided by Katymac1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
½ teaspoon cumin
¼ teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups milk
1 ½ cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
¼ cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
  • Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g

CORN AND CHEDDAR CHEESE CHOWDER



Corn and Cheddar Cheese Chowder image

A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!

Provided by averybird

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 large potato, peeled and diced
2 cups water, salted
1 bay leaf
1/4 teaspoon dried sage
1/4 teaspoon cumin seed (may substitute cumin powder)
3 tablespoons butter
1 small onion, finely chopped
1 1/4 cups heavy cream (may substitute milk or half & half for healthier version)
2 ears corn, kernels from (or about 1 to 1 1/2 cups frozen or canned)
chopped chives
chopped parsley
1/4 teaspoon nutmeg
salt & pepper
1 1/2 cups sharp cheddar cheese, grated (4 oz.)
4 -5 tablespoons dry white wine

Steps:

  • In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
  • In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
  • Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
  • Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
  • Correct the seasoning if desired and serve. :).

Nutrition Facts : Calories 659.2, Fat 51.1, SaturatedFat 31.7, Cholesterol 169.3, Sodium 372.2, Carbohydrate 35.9, Fiber 4, Sugar 3.8, Protein 16.2

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

This makes a great dinner, and reheats very well. My wife and I eat this for several days after we make it and we are still sad when it runs out.

Provided by Matt Smith

Categories     Chowders

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

16 ounces bacon, chopped
1/4 cup olive oil
6 cups yellow onions, chopped
4 tablespoons butter or 4 tablespoons margarine
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground turmeric
6 cups chicken broth
2 lbs potatoes, chopped
10 ears fresh corn (Or 3 lbs frozen corn)
2 cups half-and-half
1/2 lb cheddar cheese, shredded

Steps:

  • Cook the bacon in the olive oil, pour the grease into a stock pot and set the bacon aside.
  • Over medium heat, add onions and butter to the bacon grease.
  • Cook 10 min or until onions are translucent.
  • While onions are cooking, add 6 bouillon cubes to 6 cups water and bring to a boil until cubes dissolve.
  • Stir in flour, salt, pepper, and turmeric.
  • Cook 3 minutes.
  • Add the chicken stock and potatoes to the onions, simmer uncovered 15 minutes or until potatoes are tender.
  • *If using fresh corn, cut off kernels and blanch for 3 min in boiling salted water. (If using frozen, skip this step)
  • Add corn, half-and-half, and cheddar.
  • Cook until cheese is melted.
  • Season to taste with salt and pepper and serve with bacon.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

DOUBLE-CORN CHOWDER



Double-Corn Chowder image

This is great for those times when you rush home from work, kick off your shoes, roll up your sleeves and have a wonderful pot of nourishing, hot chowder in no time ! I've included 2 other variations to also try. This is from BHG Comfort foods edition, circa 1992.

Provided by FLUFFSTER

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen whole corn
1/2 cup water
1/2 cup green peppers or 1/2 cup red bell pepper, chopped
1/4 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/8 teaspoon pepper
2 cups milk
3 tablespoons all-purpose flour
1/2 cup chopped sliced dried beef or 1/2 cup ham
1/4 cup corn nuts (optional) or 1/4 cup coarsely broken corn chips (optional)

Steps:

  • In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
  • Bring to boiling:reduce heat.
  • Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
  • Stir together milk and flour.
  • Stir into corn mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir for 1 minute more.
  • Stir in dried beef.
  • If desired, garnish each serving with corn nuts or chips.
  • For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
  • For Mexican Corn Chowder:.
  • Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
  • Add 1 7-ounce can diced tomatoes, cut up.
  • 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
  • Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.

Nutrition Facts : Calories 191.3, Fat 5.9, SaturatedFat 3.2, Cholesterol 27.3, Sodium 997.1, Carbohydrate 26, Fiber 2.1, Sugar 5.7, Protein 11.4

CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

Categories     Soup/Stew     Cheese     Dairy     Cheddar     Corn     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 10

4 bacon slices, cut into 3/4-inch pieces
1 large onion, finely chopped
1 tablespoon unsalted butter
2 teaspoons ground cumin
3 tablespoons all-purpose flour
4 cups chicken broth
1 large boiling potato, peeled and cut into 1/4-inch dice
1/2 cup heavy cream
10-ounce package frozen corn kernels
1/2 pound sharp Cheddar, grated

Steps:

  • Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
  • Add onion and butter to fat in pan and cook, stirring, until onion is softened. Add cumin and cook, stirring, 1 minute. Add flour and cook, stirring, 1 minute. Whisk in broth and bring to a boil, whisking occasionally. Add potato and simmer, covered, stirring occasionally, until just tender, 8 minutes. Stir in cream and corn and return to a simmer. Add Cheddar, stirring just until cheese is melted (do not let boil), and season generously with pepper.
  • Serve topped with bacon.

CHEESY CORN CHOWDER



Cheesy Corn Chowder image

This is another recipe from Aces, from the Best of Bridge series. It's quick, simple and tastes really good. You can also substitute canned corn for the frozen. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon sage
2 tablespoons flour
2 cups chicken broth
1 1/4 cups light cream
1 1/2 cups frozen corn kernels
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, chopped
1/4 teaspoon nutmeg
1/4 cup dry white wine
2 cups cheddar cheese, grated
3 -4 slices cooked bacon, crumbled

Steps:

  • Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
  • Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
  • Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

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