SLOW-COOKER BACON CORN CHOWDER RECIPE - PILLSBURY.COM
Hearty and creamy, this classic corn and potato soup gets extra oomph from our favorite ingredient—bacon. It only takes a few minutes to pull together, and then the slow cooker will do all the work.
Provided by Pillsbury Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
- 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.
Nutrition Facts : Calories 350 , CarbohydrateContent 32 g, CholesterolContent 50 mg, FatContent 2 , FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 8 g, ServingSize 1 1/4 Cups, SodiumContent 1110 mg, SugarContent 7 g, TransFatContent 0 g
CORN CHOWDER RECIPE | TYLER FLORENCE | FOOD NETWORK
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
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 12
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.
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BEST NEW ENGLAND CORN CHOWDA (CHOWDER) RECIPE - FOOD.COM
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 660.7 per serving
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Reviews 4.5
Total Time 30 minutes
Calories 660.7 per serving
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