SPICY MEXICAN CORN CHOWDER
Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
- In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
CORN AND POTATO CHOWDER
Rich, creamy soup, great with sandwiches on homemade bread or all by itself.
Provided by Karen Gibson
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 55m
Yield 5
Number Of Ingredients 12
Steps:
- Render bacon in a skillet and set aside.
- In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
- Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
Nutrition Facts : Calories 579 calories, Carbohydrate 77.7 g, Cholesterol 23.1 mg, Fat 27 g, Fiber 7 g, Protein 14 g, SaturatedFat 7.3 g, Sodium 1186.8 mg, Sugar 19.9 g
QUICK SPICY SAUSAGE CORN CHOWDER
A spicy, hearty, and easy-to-make soup with tender chunks of sausage, potatoes, and corn. Can be made without cayenne to cater to the kids.
Provided by Toni Weaver-Dale
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 46.3 g, Cholesterol 61.6 mg, Fat 22.1 g, Fiber 4.1 g, Protein 19.3 g, SaturatedFat 8.7 g, Sodium 1145.5 mg, Sugar 12.6 g
SPICY CORN CHOWDER
This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.
Provided by Pomtini
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
- Add the jalapeno and garlic and saute until fragrant, about 1 minute.
- Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
- Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
- Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SPICY CHORIZO SAUSAGE AND POTATO CHOWDER
Steps:
- Gather the ingredients.
- Remove the sausage casings and crumble the sausage into a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are lightly browned and the sausage is no longer pink.
- In a 4- to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and Boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in the corn.
- Cover and cook on low for 5 to 7 hours, or until the potatoes are tender, stirring occasionally.
- Enjoy.
Nutrition Facts : Calories 559 kcal, Carbohydrate 41 g, Cholesterol 79 mg, Fiber 4 g, Protein 25 g, SaturatedFat 14 g, Sodium 1552 mg, Sugar 5 g, Fat 33 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g
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.
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Ratings 46Calories 487 per servingCategory Dinner, Main Course, Soups
- Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn’t boil otherwise the fat will separate itself from the milk.
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5/5 (1)Calories 544 per servingServings 5
- Roasted Peppers ... Personally, I like the mix of a poblano and a jalapeno. One medium heat; and, one spicy. But, use what you like. For those who don't enjoy that much spice, I suggest you go with 2 poblanos, or 1 poblano; and, one anaheim or cubanelle pepper, which are very mild.
- Now, there are a few ways to roast a pepper. Over an open flame, in a dry saute pan, on a grill; or, in a 450 degree oven. Any method will work the same. Make sure that the skin is charred and blackened on all sides. Then transfer the peppers to a small bowl, and cover with plastic wrap for 10-15 minutes. Once cooled - use the back of a knife, and scrape off the skin, as well as the seeds and ribs on the inside. DO NOT rinse under water, it gets rid of all that good flavor you just developed. Then, chop and set to the side. These can be done a day or two in advanced if needed.
- Bacon ... As the peppers rest, prepare the bacon. Add the bacon to the stock pot on medium heat, along with 1/2 tablespoon of olive oil. Cook the bacon slowly until it is rendered and crisp, about 4-5 minutes. Then, remove the bacon to a small plate on the side; but, don't throw out those drippings. Also, I like a hickory smoked bacon; it isn't necessary - but does offer a nice smoky flavor.
- Vegetable Base ... To the pot with the bacon drippings (still on medium heat); add the remaining olive oil, celery, shallots, onions, potatoes, and a pinch of salt and pepper; and saute for 5 minutes, until the vegetables begin to soften.
INSTANT POT CHICKEN POTATO CORN CHOWDER WITH BACON
From myfoodstory.com
5/5 (21)Total Time 30 minsCategory SoupsCalories 498 per serving
- Switch on the saute function on your instant pot and add bacon. Cook the bacon till golden brown. Remove the bacon and set aside, while leaving the fat in the pot. Add onion, garlic and jalapenos and cook till the onions are soft.
- Add corn kernels, potatoes, chicken breast, chicken broth, thyme, salt and pepper. Give everything a quick mix, close the lid and turn the valve to sealing. Use the manual setting to cook the chowder for 10 minutes. After 10 minutes, use quick release by turning the valve to venting with the back of a spoon. Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together cream and flour and add it to the soup. Keep stirring the soup till it comes to a boil. Simmer for 4-5 minutes till the soup thickens and turn off the Instant Pot. Mix in the bacon, add some chopped chives. If the soup is too thick, add a little water, milk or broth to it to adjust the consistency.
- Serve this Instant Pot chicken potato corn chowder hot, topped with bacon and chives. The soup can be refrigerated for up to 4 days.
SPICY CORN AND POTATO CHOWDER - THYME & LOVE
From thymeandlove.com
4.8/5 (4)Category SoupCuisine VeganTotal Time 45 mins
- In a large soup pot heat the olive oil over medium heat. Add the onion and jalepeno and pinch of salt. Cook 5-6 minutes.
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From myrecipes.com
5/5 (9)Total Time 40 minsServings 4Calories 764 per serving
- Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
- Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.
- Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.
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4.4/5 (5)Category SoupCuisine SouthernTotal Time 43 mins
- Cook bacon in a large Dutch oven until crisp. Remove with a slotted spoon and set aside, leaving bacon grease in the Dutch oven.
- Add shrimp and 1 teaspoon Cajun seasoning and cook until shrimp just turn pink, about 2 to 3 minutes. (they can be a little undercooked at this point. The heat from the chowder will continue to cook them when you add them back in.) Remove shrimp with a slotted spoon and set aside with bacon.
- Add onion, red bell pepper, and celery to Dutch oven and cook 5 minutes, stirrinng occasionally.
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5/5 (19)Calories 375 per servingServings 4
- Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
- Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
- Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.
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Estimated Reading Time 3 mins
- In 6-8 quart heavy pot, cook bacon on medium low in a little olive oil until fully cooked; remove bacon (but leave the fat).
- In bacon fat, saute onion, celery and peppers until tender, about 8 minutes, adding more olive oil if needed. Add garlic and saute for another minute or so.
- Add potatoes, thyme, seasoning and continue to saute for about five minutes, gently turning potatoes.
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Ratings 9Calories 129 per servingCategory Side Dish, Soup
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