Fresh Corn Chowder With Rosemary Recipes

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ROSEMARY CORN SOUP



Rosemary Corn Soup image

When our granddaughter Kim hosted the family Thanksgiving dinner at her home for the first time, she served a five-course meal, much to our surprise! For the first course, she ladled up steaming bowls of this rich creamy soup. It was absolutely delicious. -Thelma Reid, Guthrie, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2 cups chopped onions
1/2 cup diced carrot
1/2 cup diced celery
3 tablespoons butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
Salt and pepper to taste

Steps:

  • In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. , Cool; process in batches in a blender or food processor until pureed. Return to the pan., In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Nutrition Facts : Calories 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 5g fiber), Protein 8g protein.

COLD-DAY CORN CHOWDER



Cold-Day Corn Chowder image

"I use my own frozen corn, which my grandchildren help me pick and shuck during the summertime," says Nancy.

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
4 slices thick-cut bacon, chopped
1 medium onion, finely chopped
1 small yellow bell pepper, finely chopped
2 stalks celery, finely chopped
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
2 bay leaves
6 cups low-sodium chicken broth
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch chunks
1 cup half-and-half or heavy cream
4 cups fresh corn kernels (from about 6 ears fresh corn) or frozen corn (thawed and drained)

Steps:

  • Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
  • Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes.
  • Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ½ cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
  • Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels.

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

FRESH SUMMER CORN CHOWDER



Fresh Summer Corn Chowder image

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Provided by outandabout829

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste

Steps:

  • Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  • Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
  • Season chowder with cilantro and pepper and serve.

Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g

FRESH CORN CHOWDER RECIPE BY TASTY



Fresh Corn Chowder Recipe by Tasty image

Here's what you need: oil, garlic, salt, pepper, onion, red bell pepper, potato, corn, vegetable broth, water, dried thyme, paprika, bay leaf, milk

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon oil
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 onion, diced
1 red bell pepper, diced
1 potato, cubed
1 ear corn, kernels removed
6 cups vegetable broth
2 cups water
1 tablespoon dried thyme
2 tablespoons paprika
1 bay leaf
1 cup milk, milk alternative

Steps:

  • Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
  • Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
  • Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
  • Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
  • Add milk or milk alternative, and stir. Remove bay leaf.
  • Allow to cool a little before serving.
  • Enjoy!

Nutrition Facts : Calories 913 calories, Carbohydrate 69 grams, Fat 65 grams, Fiber 3 grams, Protein 3 grams, Sugar 21 grams

FRESH CORN CHOWDER



Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

ROSEMARY POTATO CORN CHOWDER



Rosemary Potato Corn Chowder image

Make and share this Rosemary Potato Corn Chowder recipe from Food.com.

Provided by MadAir

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans chicken broth (or 4 chicken bouillon cubes and 4 cups water)
1 (28 ounce) package o'brien-style diced potatoes
13 ounces jar bacon bits (or 1 cup finely diced ham)
1 (15 ounce) can corn
2 tablespoons cornstarch
1/4 cup water
1 pint half-and-half
2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
1 teaspoon fresh ground pepper

Steps:

  • Bring chicken broth to a boil in a large pot.
  • Add potatoes and bacon pieces.
  • Cook about 10 minutes, or until potatoes are tender.
  • Stir in corn.
  • Mix cornstarch and water to a smooth paste.
  • Stir cornstarch mixture into the boiling soup, and continue stirring until mixture is slightly thickened.
  • Stir in half-and-half and rosemary.
  • Add pepper to taste.

Nutrition Facts : Calories 979.3, Fat 55.5, SaturatedFat 22.1, Cholesterol 146.9, Sodium 2893.6, Carbohydrate 73, Fiber 7.8, Sugar 5.7, Protein 49.9

CORN CHOWDER - ROSIE DALEY



Corn Chowder - Rosie Daley image

This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.

Provided by lazyme

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 cup onion, chopped
6 cups fresh corn kernels
3 cups chicken broth
1/2 cup red pepper, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/8 teaspoon pepper
cayenne, to taste
1 tablespoon fresh basil, chopped

Steps:

  • Preheat a large, heavy saucepan over medium heat for about 1 minute.
  • Spray it twice with the vegetable oil.
  • Saute the onion for about 5 minutes, until translucent.
  • Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
  • Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
  • Transfer the contents of the pan to a blender and puree until smooth.
  • Return the puree to the saucepan over medium-low heat.
  • Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
  • Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
  • Garnish with the chopped basil.

FRESH CORN CHOWDER WITH ROSEMARY



FRESH CORN CHOWDER WITH ROSEMARY image

Categories     Soup/Stew     Vegetable     Quick & Easy

Yield 8-10 servings

Number Of Ingredients 11

4 cups fresh corn kernals (about 8 ears)
2 medium onions, diced
3 ribs of celery, diced
1/3 cup butter
1/2 cup flower
7 cups chicken or vegetable stock
6 medium red-skinned potatoes, cubed
2 bay leaves
1 Tbsp chopped fresh rosemary
1 cup milk or light cream
salt and freshly ground peper to taste.

Steps:

  • Melt the butter in a large pot set over medium heat. Add the corn, onion, celery and garlic and cook for 4 to 5 minutes. Mix in the flour, and then, while stirring steadily, slowly pour in the stock. Add the potatoes, bay leaves and rosemary to the pot, bring the soup to a simmer, and simmer until the potatoes are tender, about 10 minutes. Stirin in the milk or cream, salt and pepper. Return to a simmer and then serve.

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