Corn Chowder Soup Recipes

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Listing Results Corn Chowder Soup Recipes

5 hours ago Mexican Corn Chowder. Rating: 4.52 stars. 27. This chowder is so easy to make and everyone just loves it. The garnishes are what really make it. Try chopped tomatoes, shredded Jack cheese, cubed avocado, parsley, tortilla chips, salsa, Cheddar cheese -- …

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8 hours ago 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 …

Rating: 4.6/5(228)
Author: Tyler Florence
Cuisine: American
Category: Main-Dish
1. 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).
2. 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.

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9 hours ago Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper …

Rating: 5/5(58)
Difficulty: Easy
Category: Appetizer
Steps: 2
1. Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
2. Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

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2 hours ago 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 …

Rating: 5/5(746)
Calories: 255 per serving
1. 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.
2. 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.
3. 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.

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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(14)
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.

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4 hours ago Corn Chowder Recipes. Corn chowder is an easy meal to throw together, and the variations are endless! From spicy corn chowder to slow-cooker chicken corn chowder, try them all and find your favorites. 1. 2. There are no social login steps defined in Sitecore for this flow!

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3 hours ago cream style corn, boneless skinless chicken thighs, lipton recip secret golden onion soup mix and 5 more Corn Chowder Spend with Pennies bacon, medium onion, thyme, potato, milk, heavy cream, black pepper and 4 more

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6 hours ago Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until …

Rating: 5/5(17)
Category: Lunch
Servings: 6
Total Time: 35 mins
1. Coat a large saucepan with cooking spray.
2. Add onion; cook and stir over medium heat for 4 minutes or until tender.
3. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes.
4. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender.

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2 hours ago Directions. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the

Rating: 4.6/5(335)
Author: Ina Garten
Servings: 10-12
Category: Main-Dish
1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
2. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

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6 hours ago This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other …

Servings: 4
Total Time: 50 mins
Category: Chowders
Calories: 615 per serving
1. Cook bacon and break into small pieces. Set aside.
2. In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
3. Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
4. Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.

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9 hours ago 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. …

Rating: 4/5(8)
Category: Lunch
Servings: 4-6
Total Time: 30 mins
1. Place potatoes in a Dutch oven and cover with water.
2. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
3. Drain. Add remaining ingredients; bring to a boil.
4. Reduce heat and simmer for 15 minutes or until onion is soft.

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9 hours ago Squash & Corn Chowder. In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per

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7 hours ago Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil.

Rating: 5/5(31)
Estimated Reading Time: 1 min
Servings: 8
Total Time: 15 mins

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9 hours ago Soup Recipes; Corn Chowder; Corn Chowder. Rating: 3.48 stars. 103 Ratings. 5 star values: 19 4 star values: 29 3 star values: 38 2 star values: …

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.

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1 hours ago Step 2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup …

Rating: 5/5(237)
Total Time: 1 hr 10 mins
Servings: 8
Calories: 443 per serving
1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

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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.

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5 hours ago 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 …

Rating: 4.7/5(3)
Category: Lunch
Servings: 7
Total Time: 30 mins
1. Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender.
2. Add the potatoes, water, bouillon, thyme, pepper and corn.
3. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
4. Combine flour and milk until smooth; gradually stir into soup.

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1 hours ago A classic comfort food favorite, every version of creamy corn chowder is delicious, whether paired with bacon, potatoes or chicken.

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Just Now Preheat the oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when …

Rating: 4.9/5(7)
Total Time: 1 hr 15 mins
Servings: 6
Calories: 465 per serving
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.
3. While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.
4. Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.

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Just Now In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, …

Rating: 5/5(122)
Calories: 553 per serving
Servings: 3-4

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6 hours ago In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. …

Rating: 5/5(3)
Category: Lunch
Servings: 8
Total Time: 30 mins
1. Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp.
2. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender.
3. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.

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8 hours ago Emergency Corn Chowder Soup- named as such because it involves little more than popping open cans then using the empty cans to …

Rating: 5/5(31)
Category: Mains, Soup
Cuisine: Western
Calories: 441 per serving
1. Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.
2. Remove bacon and chop once cooled.
3. If there's loads of excess fat in the pot, drain some.
4. Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.

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Just Now Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - …

Rating: 4.9/5(62)
Total Time: 50 mins
Category: Soup
Calories: 364 per serving
1. Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
2. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
3. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
4. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

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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.

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1 hours ago Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes. Cook the …

Ratings: 56
Calories: 222 per serving
Category: Soup, 1-pot, Chowder, Corn

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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).

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

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.

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Just Now In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook …

Rating: 5/5(2)
Category: Main Dish, Soup
Servings: 12
Total Time: 35 mins
1. In a large pot, melt butter over medium-high heat.
2. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.
3. Finally, add corn and cook for a minute.
4. Sprinkle flour evenly over the top and stir to combine.

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7 hours ago Corn Chowder. Thick and creamy, this hearty corn chowder soup is loaded with chunks of potato, ham, and tons of flavor! This soup is easy enough to make as a weeknight …

Ratings: 18
Calories: 235 per serving
Category: Soup
1. In a large dutch oven or pot, melt the butter over medium heat.
2. Add the diced onion and cook until softened and translucent. Add the garlic and cook an additional 30 seconds.
3. Stir in the flour to make a thick paste. Allow this to cook for about 1-2 minutes, just to cook the flour.
4. Stir in the salt, pepper, and paprika. Pour in the chicken stock. Stir to combine.

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8 hours ago How to Make Corn Stock: Cut the kernels from the cobs and set kernels aside for making chowder.*. Place the bare cobs in a stockpot. Add 4 cups broth, 1 1/2 cups milk, and …

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.

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2 hours ago Directions. In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat. Add onion, celery and bell …

Rating: 4.5/5(13)
Total Time: 45 mins
Servings: 8
Calories: 213 per serving
1. In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
2. Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
3. Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.
4. Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.

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7 hours ago In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another …

Rating: 5/5(249)
Difficulty: Easy
Category: Main-Dish
Steps: 3
1. In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
2. Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
3. Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

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3 hours ago Panera Bread’s delightful seasonal chowder features sweet corn kernels that are balanced with a creamy base and spicy accents. Its popularity grows every year, and fans …

Rating: 5/5(5)
Total Time: 40 mins
1. Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.
2. Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.
3. Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.

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5 hours ago 1 can cream style corn. 1 can evaporated milk. salt and pepper to taste. In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes. Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.

Rating: 5/5(20)

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9 hours ago Instructions. Bring potatoes, onion, water and butter to a boil (covered) for about 10 minutes or until potatoes are tender. Add both cans of corn and milk. Turn down heat and simmer for another 10-15 minutes. Add salt, pepper and toppings to taste.

Rating: 5/5(2)
Total Time: 30 mins
Category: Dinner
Calories: 236 per serving

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Just Now Corn chowder recipe. Corn chowder is super easy to make and so warm and comforting. Each bite is amazing with hearty vegetables and tons of flavor. The soup is so …

Rating: 5/5(5)
Total Time: 40 mins
Category: Soup
Calories: 493 per serving
1. Melt the butter in a large stockpot over medium heat.
2. Add the bacon, garlic, onion, carrots, bell pepper and celery. Sauté for 8-10 minutes until the bacon is cooked through and the veggies have softened.
3. Add in the chicken broth, both types of corn, potatoes, thyme, salt and bay leaf. Bring the mixture to a boil and then reduce the heat to medium and simmer for 15-20 minutes uncovered until the potatoes are tender.
4. Remove the bay leaf and mix in the heavy whipping cream. Cook for 2-5 minutes until the cream is heated through and incorporated.

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8 hours ago Method. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a …

Servings: 4
Total Time: 25 mins
Category: Healthy Meals
Calories: 211 per serving
1. Pull the leaves from the celery stalks and set them aside.
2. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat.
3. Add the celery (not the leaves), onion, and thyme.
4. Stir until the vegetables start to brown.

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1 hours ago Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. 3. In small bowl, beat half-and-half and cornstarch with whisk until …

Rating: 4.5/5(130)
Total Time: 3 hrs 30 mins
Category: Entree
Calories: 350 per serving
1. In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.

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9 hours ago 2021-11-13 · Corn Chowder Soup Recipe : Mexican Chicken Corn Chowder - Remove the bacon with a slotted spoon and reserve. 15 minutes, start to finish, with 3 minutes prep time. Your kids will think it's a winner too! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long.

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Just Now Add potatoes, sweet corn, sugar, salt and pepper to taste (see notes) and water. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally until potatoes are …

Rating: 4.4/5(62)
Total Time: 35 mins
Category: Soup
Calories: 792 per serving
1. Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper.
2. Cover and simmer until potatoes are soft, about 30 minutes.
3. In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.
4. Heat until it gets nice and thick, smushing some of the potatoes against the side of the pot, and stirring often.

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7 hours ago Instructions. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ …

Rating: 4.8/5(105)
Calories: 513 per serving
Category: Soup or Stew
1. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
2. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
3. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
4. Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.

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3 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. In a blender or food …

Cuisine: American
Category: Dinner, Lunch, Soup
Servings: 4
Estimated Reading Time: 2 mins
1. In a large saucepan, melt the butter over moderately low heat.
2. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
3. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt.
4. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

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4 hours ago Step 1. Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon and drain on paper towels. Add the onions, carrots and celery and cook

Servings: 10-12

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4 hours ago This method of infusing the soup broth with the corn cobs (also used in this Cold Corn Soup) is a tip I picked up from Kenji at Serious Eats, …

Rating: 5/5(43)
Total Time: 50 mins
Servings: 5-6
Calories: 620 per serving
1. Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
2. Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
3. Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
4. Add flour and mix it in. Cook, stirring, for 1 minute.

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1 hours ago Step 5: Stir in Corn and Cream. Add the corn kernels and milk or cream, and simmer the chowder over low heat just until the corn is slightly tender (but still crunchy).This …

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.

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Just Now Method. Husk the corn, clean away the silk, and slice the kernels off into a bowl with a sharp knife. You should have about 6 cups of corn kernels. Put the corn in to a medium soup pot with the vegetable broth and simmer, covered, for about …

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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.

Where did corn chowder originate from?

Chowder, in North American cuisine, hearty soup usually containing fish or shellfish, especially clams. The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.

What is the recipe for corn soup?

In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth.

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