Dried Beef Corn Chowder Recipe 375

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CAULIFLOWER CORN CHOWDER



Cauliflower Corn Chowder image

Let vegetables help you make this single-serve supper or lunch chowder in just 10 minutes. No potatoes needed for this hearty chowder!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 1

Number Of Ingredients 6

1 tray cauliflower & cheese sauce (from 17-oz package)
1 tray corn & butter sauce (from 17-oz package)
1/2 cup fat-free (skim) milk
1 tablespoon Old El Paso™ chopped green chiles (from 4.5-oz can)
1/4 teaspoon ground cumin
Black pepper, if desired

Steps:

  • Microwave cauliflower and corn as directed on packages; set corn aside.
  • Pour cauliflower into 1 1/2-quart saucepan; add remaining ingredients except corn. Heat to boiling; reduce heat. Simmer 2 minutes.
  • Remove from heat; mash cauliflower slightly with potato masher or fork. Stir in corn; cook and stir 1 to 2 minutes or until hot.

Nutrition Facts : Calories 5647.8, Carbohydrate 50.8 g, Cholesterol 1530.3 mg, Fiber 11.9 g, Protein 135.6 g, SaturatedFat 341.8 g, ServingSize 1 Serving, Sodium 3908.6 mg, Sugar 23.1 g, TransFat 0 g

GRANDMOTHER'S CHOWDER



Grandmother's Chowder image

Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. -Dulyse Molnar, Oswego, New York

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 9

1 pound ground beef
1 medium onion, chopped
12 medium potatoes, peeled and cubed
3 cups water
Salt and pepper to taste
2 cups whole milk
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons dried parsley flakes
1 cup sour cream

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.

Nutrition Facts : Calories 275 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

CORN CHOWDER



Corn Chowder image

My grandmother and mother made this dish to warm their families during the cold winter months. Nothing chased away a chill like this chowder! Now when it's cold and damp outside, I make this dish and think of these days. Everyone in my household enjoys the delicious warmth of a steaming bowl of Corn Chowder.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

6 potatoes, peeled and diced
Water
1 can (16 ounces) whole kernel corn, drained
4 cups whole milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.

Nutrition Facts : Calories 357 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 760mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 13g protein.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

CORN CHOWDER FROM DRIED SWEET CORN



Corn Chowder from Dried Sweet Corn image

Dried sweet corn gives this chowder a special nutty flavor that is truly unique. Grandma used to make this to save money. We make it now because its so good.

Provided by Kathie Carr

Categories     Chowders

Time 35m

Number Of Ingredients 8

3 slice bacon
1 medium onion, chopped
1 Tbsp flour
1 c peeled, diced potatoes
1 c water
1 c milk
1 1/2 c dried sweet corn
salt and pepper to taste

Steps:

  • 1. Cut 3 strips of bacon into 1/8" pieces. Fry bacon and remove from pan. Sauté one medium sized chopped onion in the remaining fat. Add one tablespoon flour. Mix flour, onions and fat until thoroughly combined. Add remaining ingredients. Salt and pepper to taste. Simmer all ingredients together for 10 minutes. After cooking, fold in 2 tablespoons of chopped parsley.

CORN CHOWDER - FAST AND GREAT



Corn Chowder - Fast and Great image

This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.

Provided by JNICKEL

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

Time 1h30m

Yield 6

Number Of Ingredients 11

5 slices bacon, diced
1 large onion, chopped
4 potatoes, peeled and cubed
5 cups chicken broth
½ teaspoon dried oregano
salt and pepper to taste
1 (11 ounce) can cream-style corn
1 (10 ounce) can whole kernel corn, drained
½ cup heavy cream
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Steps:

  • In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
  • Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
  • Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 37.7 g, Cholesterol 53.9 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 9.5 g, Sodium 455.5 mg, Sugar 3.9 g

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