Spicy Cornpotato Chowder Recipes

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SPICY MEXICAN CORN CHOWDER



Spicy Mexican Corn Chowder image

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

1 tablespoon olive oil
1 1/2 cups chopped onions (2 medium)
4 medium poblano chiles, seeded, chopped
3 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3 teaspoons ground ancho chile pepper
1 1/2 teaspoons salt
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons water
1 bag (12 oz) frozen corn, thawed
1 cup whipping cream
2 slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

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



Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

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



Corn and Potato Chowder image

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

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
4 stalks celery, sliced thin
2 potatoes, peeled and diced
2 ½ (15 ounce) cans whole kernel corn
3 quarts water
2 cups non-dairy creamer
2 teaspoons onion powder
1 teaspoon chicken bouillon powder
7 tablespoons all-purpose flour
1 cup water
salt and pepper to taste

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



Quick Spicy Sausage Corn Chowder image

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

1 pound bulk breakfast sausage
1 cup chopped onion
¾ cup chopped celery
3 cups 1/2-inch diced red potatoes
2 cups chicken broth
salt and ground black pepper to taste
1 (14 ounce) can whole kernel corn
1 (14 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste

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



Spicy Corn Chowder image

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

4 pieces thick-sliced bacon, chopped
1 medium vidalia onion, finely chopped
1 medium red bell pepper, chopped
salt & freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 garlic cloves, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

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



Spicy Chorizo Sausage and Potato Chowder image

This crockpot chowder is made with spicy chorizo sausage, potatoes, corn, cream of chicken soup, and Boursin cheese. It is rich and delicious.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Appetizer

Time 6h15m

Yield 6

Number Of Ingredients 10

8 to 12 ounces fresh chorizo sausage
1 cup chopped onion
1 1/2 cups chicken broth
4 cups diced potatoes
1 (10.75-ounce) can cream of chicken soup
2 tablespoons chopped fresh parsley, 2 teaspoons dried parsley
1 (5-ounce) package Boursin cheese with herbs and garlic
1 to 1 1/2 cups corn kernels (fresh, frozen, or canned that have been drained)
Salt, to taste
Freshly ground black pepper, to taste

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



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

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.

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