Corn And Potato Chowder Recipe

All Time (40 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Corn And Potato Chowder Recipe

4 hours ago 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. …

Rating: 4.5/5(15)
Total Time: 55 mins
Servings: 4-6
Calories: 579 per serving
1. Render bacon in a skillet and set aside.
2. 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.
3. 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.

Preview / Show more

See Also: best corn chowder recipe baconShow details

1 hours ago Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender. Add milk and flour/water, stirring well. Bring …

Rating: 5/5(126)
Total Time: 30 mins
Category: Chowders
Calories: 262 per serving
1. Combine, in a large pot,all ingredients except milk and flour/water.
2. Cook until potatoes are fork tender.
3. Add milk and flour/water, stirring well.
4. Bring to a boil and allow to cook for 10 minutes.

Preview / Show more

See Also: Potato corn chowder with bacon recipeShow details

2 hours ago Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk …

Rating: 5/5(46)
Total Time: 30 mins
Category: Dinner, Lunch
Calories: 176 per serving
1. In a large saucepan, cook and stir onion in oil over medium heat until tender.
2. Add broth and potatoes; bring to a boil.
3. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper.
4. In a small bowl, whisk flour and remaining milk until smooth.

Preview / Show more

See Also: Corn chowder soup recipes without potatoesShow details

1 hours ago Instructions. In a large soup pot over medium-high heat, cook bacon until browned. Add onion and celery, cooking and stirring until the onion starts …

Rating: 5/5(18)
Total Time: 35 mins
Category: Soup
Calories: 281 per serving
1. In a large soup pot over medium-high heat, cook bacon until browned.
2. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
3. Stir in broth, scraping the bottom of the pot to remove any browned bits.
4. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.

Preview / Show more

See Also: best corn and potato chowder recipeShow details

7 hours ago A cozy, comforting and hearty potato chowder loaded with roasted corn and leeks! Ever since Jason began his new semester at school, we promised ourselves that we I would cook every day of the week with the exception of Friday nights. We decided on this to get in the habit of eating healthier and to save money from a $35 check every time we ate out.

Rating: 3/5(126)
Estimated Reading Time: 4 mins
Servings: 4

Preview / Show more

See Also: Corn Chowder RecipesShow details

9 hours ago Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam …

Rating: 3.5/5(103)
Servings: 5
1. Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
2. Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
3. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

Preview / Show more

See Also: Corn Chowder Recipes Stew RecipesShow details

9 hours ago Add butter and melt over MED heat. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often. While …

Rating: 4.9/5(90)
Category: Main Course, Soup
Cuisine: American
Total Time: 50 mins
1. Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
4. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.

Preview / Show more

See Also: Corn Chowder RecipesShow details

9 hours ago Cook, stirring, for about 1 minute. Add potatoes and chicken broth. Season with salt and pepper. Reduce the heat and simmer, partially covered, for about 15 minutes. Stir in sweet corn and simmer, uncovered, for 10 minutes or until potatoes and corn are tender. Add half and half and bring back to a light simmer.

Cuisine: American
Total Time: 50 mins
Category: Soup
Calories: 275 per serving

Preview / Show more

See Also: Corn Chowder RecipesShow details

3 hours ago Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork. 2. Stir reserved …

Rating: 4.5/5(22)
Category: Entree
Cuisine: Southwestern
Total Time: 35 mins
1. In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
2. Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
3. In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Preview / Show more

See Also: Corn Chowder RecipesShow details

6 hours ago Vegan Instant Pot Little Potato & Corn Chowder I Love Vegan. salt, olive oil, white vinegar, vegetable broth, garlic, leeks and 7 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap! Let's eat! bay leaf, salt, pepper, …

Preview / Show more

See Also: Corn Chowder RecipesShow details

2 hours ago Step 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned. …

Rating: 4/5(39)
Calories: 343 per serving
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
2. Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

Preview / Show more

See Also: Free RecipesShow details

Just Now Directions. In a 5- to 6-quart slow cooker, toss the potatoes, onion, fennel, corn, garlic, and half the chorizo with the flour and 1/2 teaspoon each …

Cuisine: American
Category: Vegetarian, Dinner, Main Dish, Soup
Servings: 4
Total Time: 4 hrs 50 mins
1. In a 5- to 6-quart slow cooker, toss the potatoes, onion, fennel, corn, garlic, and half the chorizo with the flour and 1/2 teaspoon each salt and pepper.
2. Stir in the chicken broth and thyme and cook, covered, until the potatoes are tender, 5 to 6 hours on low or 3 1/2 to 4 1/2 hours on high.
3. Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.
4. Discard the thyme sprigs from the chowder, then stir in the half-and-half.

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to

Rating: 3.3/5(22)
Total Time: 1 hr 30 mins
Servings: 4-6

Preview / Show more

See Also: Corn Chowder RecipesShow details

9 hours ago Fresh Corn or Frozen Corn. We tested this recipe with both fresh and frozen corn. Hands down, the fresh corn made for a better corn and potato chowder. When you use fresh corn, you are simmering the corn with the potatoes in the stock base, and that infuses the soup with the corn taste. When you use frozen corn, you are adding the corn in at

Rating: 5/5(4)
Total Time: 1 hr 15 mins
Category: Soup
Calories: 452 per serving

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Instructions. Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender. Add potatoes, chicken broth, …

Rating: 5/5(14)
Total Time: 35 mins
Cuisine: American
Calories: 323 per serving
1. Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
2. Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
3. Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
4. Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.

Preview / Show more

See Also: Egg Recipes Corn Chowder RecipesShow details

5 hours ago Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if …

Ratings: 8
Calories: 303 per serving
Category: Dinner, Slow Cooker, Soup
1. Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if using). Stir well.
2. Cover and cook on low for 6 - 7 hours or on high for 3 - 4 hours or until the potatoes are tender and cooked through.
3. Scoop out some of the potatoes onto a plate. Mash the potatoes with a fork and return to the crock pot, stirring them in to thicken the broth.
4. Stir in heavy cream cover, and cook on low for an additional 30 minutes.

Preview / Show more

See Also: Corn Chowder Recipes Slow Cooker RecipesShow details

3 hours ago Add potatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Step 3 out of 5 In the meantime, blend half the bag of frozen …

Rating: 3.5/5(69)
Estimated Reading Time: 1 min
Category: Soup
Total Time: 45 mins
1. In a large pot, melt butter. Add onion, garlic, peppers, celery, and carrot. Cook until soft, around eight minutes.
2. Add potatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
3. In the meantime, blend half the bag of frozen corn with the milk until it becomes thick.
4. Once potatoes are cooked, add remaining corn and the milk and corn mixture to the soup. Simmer an additional 8 to 10 minutes.

Preview / Show more

See Also: Corn Chowder RecipesShow details

9 hours ago Add potatoes and bay leaves. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender, stirring occasionally. 3 Stir in milk and corn. Bring to simmer. (Do not boil.) Simmer 5 minutes or until corn is tender. Discard bay …

Cuisine: American
Category: Soups, Stews, And Chili
Servings: 8

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes. Advertisement. Step 2. …

Rating: 5/5
Category: Soup Recipes, Chowder, Corn Chowder
1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.

Preview / Show more

See Also: Corn Chowder RecipesShow details

6 hours ago 3/4 cup water. 2 cups corn. 1 1/2 cups milk. 1/2 cup evaporated milk or cream. 1 cup diced pasteurized cheese. Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, for 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil.

Rating: 5/5(4)

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Thick, creamy and chunky potato chowder is filled with cheese, corn, bacon and more. It’s hearty and is made in 30 minutes. We love …

Rating: 4.8/5(20)
Total Time: 40 mins
Category: Soup
Calories: 307 per serving
1. Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
2. Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
3. Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.

Preview / Show more

See Also: Corn Chowder RecipesShow details

4 hours ago Pour in the chicken stock, creamed corn, potatoes and green onions and simmer the chowder until the potatoes are cooked. Make it creamy! Use an immersion blender or regular blender to purée about half of the soup, leaving some texture but making it nicely creamy. Crumble the bacon into the soup and serve!

Preview / Show more

See Also: Corn Chowder RecipesShow details

7 hours ago Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn. Recipe From allrecipes.com. Provided by drrckbr. Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes. Time 40m. Yield 6. Number Of Ingredients 13

Preview / Show more

See Also: Cheese RecipesShow details

5 hours ago Instructions. In large pot, bring 12 Cups water to boil. Add dehydrated vegetables, butter, spices and bullion to the pot. Stir and reduce heat to simmer, then cook until vegetables …

Servings: 6
Total Time: 1 hr
Estimated Reading Time: 40 secs
1. In large pot, bring 12 Cups water to boil.
2. Add dehydrated vegetables, butter, spices and bullion to the pot.
3. Stir and reduce heat to simmer, then cook until vegetables are tender, about 1 hour.
4. In separate bowl, put in the powdered milk and corn starch, add 2 Cups of warm water, and whisk to blend well.

Preview / Show more

See Also: Corn Chowder RecipesShow details

1 hours ago In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook …

Rating: 5/5(15)
Category: Dinner
1. In a large pot over medium heat, cook bacon until crisp.
2. Remove bacon onto a paper-towel lined plate.
3. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes.
4. Add potatoes and chicken stock and bring to a boil.

Preview / Show more

See Also: Corn Chowder Recipes Soup RecipesShow details

3 hours ago Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and …

Rating: 4.6/5(16)
Category: Soup
Cuisine: American
Total Time: 30 mins
1. Over medium heat, melt butter and saute shallots for 3 minutes.
2. Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 20 minutes.
3. Stir the chowder and test to see if potatoes are fork-tender. Once they are, remove the sprig of thyme.
4. Whisk together the milk and flour.

Preview / Show more

See Also: Corn Chowder RecipesShow details

5 hours ago Turn off sauté mode. Add the green chilies, corn, potatoes, and chicken stock. Place the lid on the multicooker and set to manual, high pressure. Adjust the timer for 6 minutes. When the time goes off, allow for a natural release of steam for 3 minutes before manually releasing the rest of the steam. Carefully remove the lid.

Cuisine: American
Total Time: 35 mins
Category: Dinner Recipes
Calories: 220 per serving

Preview / Show more

See Also: Chili RecipesShow details

6 hours ago This Corn & Potato Chowder is so hearty and comforting, and it's a perfect dinner for a cool fall day. The recipe is originally from Whole Foods, and while I make mine with chicken broth, you can easily make this a vegetarian meal by using vegetable broth instead.. I've also used gluten-free flour in place of regular, and it comes out great.

Reviews: 9
Servings: 4
Cuisine: Dinner Recipes
Calories: 655 per serving

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough. Add in the onions and saute for about 5 to 7 …

Rating: 4.8/5(6)
Total Time: 35 mins
Category: Main Dish, Soup
Calories: 633 per serving
1. Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough.
2. Add in the onions and saute for about 5 to 7 minutes. Stir in the flour until a paste forms and cook for 1 to 2 minutes.
3. Whisk in the chicken stock until smooth and bring to a boil. Add in the potatoes, corn, sugar, salt and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes (cooking time will depend on how large you cut your potatoes).
4. When the potatoes are tender, add in the milk and cream and stir to combine. Bring to a boil and simmer for another 5 minutes. Taste and season with additional salt and white pepper as desired. Serve hot topped with crumbled bacon (optional).

Preview / Show more

See Also: Corn Chowder RecipesShow details

Just Now Instructions. Cut all the vegetables into bite-sized chunks or slices. Put 2 cups of the corn in a blender with the coconut milk. Blend until smooth. Set aside. In a large pot, sauté the onion in some oil until it becomes translucent. Add the vegetables, the chicken broth and the pureed corn. Bring to a boil and cook for about 15 minutes or

Estimated Reading Time: 3 mins

Preview / Show more

See Also: Corn Chowder RecipesShow details

6 hours ago Step 2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. …

Rating: 5/5(30)
Total Time: 45 mins
Servings: 5.5
Calories: 192 per serving
1. If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.
2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.
4. Makes 6 servings (5 1/2 cups)

Preview / Show more

See Also: Corn Chowder RecipesShow details

5 hours ago TrendsHolidaysHoliday RecipesHalloweenThanksgivingChristmasHanukkahValentine DayEasterNew Year EveCinco MayoKitchen Tips and ToolsCookware GadgetsCookbooksKitchen

Preview / Show more

See Also: Shrimp Recipes Soup RecipesShow details

1 hours ago What to serve with this Creamy Corn Chowder Recipe. The corn chowder recipe has a rich, creamy and mild taste, so it pairs beautifully with a crisp green salad.It also …

Rating: 5/5(1)
Total Time: 50 mins
Category: Dinner
Calories: 200 per serving
1. Fry chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
2. Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
3. Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf, stir in parsley, and season with salt and pepper, to taste.

Preview / Show more

See Also: Corn Chowder RecipesShow details

3 hours ago Instructions. Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the …

Servings: 4
Estimated Reading Time: 2 mins
Category: Soup
Calories: 270 per serving
1. Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
2. Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
3. Remove the bay leaf, puree 2 cups in a blender or food processor, and return to the pot
4. Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.

Preview / Show more

See Also: Free RecipesShow details

Just Now Advertisement. Step 2. Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours. Step 3. Meanwhile, stir together reserved …

Rating: 5/5(2)
Total Time: 6 hrs 25 mins
1. Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
2. Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
3. Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
4. Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

Preview / Show more

See Also: Corn Chowder RecipesShow details

5 hours ago Tips for how to make Creamy Potato Corn Chowder. Wash and chop your veggies, including potatoes, onion, and celery. Sauté the chopped onion and celery in melted …

Rating: 4.6/5(8)
Total Time: 1 hr 45 mins
Category: Soups & Stews
Calories: 589 per serving
1. Wash and chop your veggies, including potatoes, onion, and celery.
2. Sauté the chopped onion and celery in melted butter in a large stew pot for 3 to 4 minutes.
3. Stir in the chicken broth, potatoes, and frozen corn.
4. Simmer on medium heat until potatoes have softened, about 30 minutes or so.

Preview / Show more

See Also: Corn Chowder RecipesShow details

3 hours ago Pour over the almond milk (it should just cover the potatoes, so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the potato is tender. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan.

Rating: 4/5(58)
Total Time: 35 mins
Category: Lunch
Calories: 179 per serving

Preview / Show more

See Also: Corn Chowder RecipesShow details

8 hours ago Corn chowder is quite a treat when fresh corn is abundant. We love to use both the kernels and the stripped cobbs for sweet corn flavor. This corn chowder has the creamy …

Rating: 5/5(119)
Calories: 321 per serving
Category: Easy/Medium
1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
2. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

Preview / Show more

See Also: Corn Chowder RecipesShow details

1 hours ago Add broth, milk, potatoes, salt and pepper. Simmer until potatoes are just tender, 10-12 minutes. Stir in corn kernels, pureed corn and half and half. Bring to a simmer. Simmer …

Servings: 1
Estimated Reading Time: 2 mins
1. Preheat outdoor grill for medium-high heat. Brush corn with olive oil. Grill corn for 12-15 minutes, turning every few minutes, until slightly charred. Cool slightly and cut kernels from cobs.
2. Puree 1 cup of corn kernels in a food processor or blender until smooth.
3. Melt butter in a large stock pot over medium-high heat. Add onion and saute until soft, 5-7 minutes. Add broth, milk, potatoes, salt and pepper. Simmer until potatoes are just tender, 10-12 minutes.
4. Stir in corn kernels, pureed corn and half and half. Bring to a simmer. Simmer for 15-20 minutes, stirring occasionally, until potatoes are done.

Preview / Show more

See Also: Free RecipesShow details

9 hours ago Bacon: Chopped bacon adds a smoky counterpart to the sweet corn. Corn chowder with ham is is just as fabulous.; Turmeric: This golden …

Ratings: 3
Category: Main Course, Soup
Cuisine: American
Total Time: 55 mins
1. In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes.
2. Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender, about 15 minutes.
3. Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.

Preview / Show more

See Also: Corn Chowder RecipesShow details

All Time (40 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

What is a good recipe for corn chowder?

Directions 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. 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.

What is a good potato recipe?

Directions. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.

What is corn chowder soup?

Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder ingredients comprise corn, onion, celery, milk or cream and butter. Additional ingredients sometimes used include potatoes, salt pork, fish, seafood and chicken.

Most Popular Search