COOKING LIGHT CORN CHOWDER RECIPES
CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 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 medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre
SIMPLE CORN CHOWDER RECIPE: HOW TO MAKE IT
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. 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 corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 38g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 7g protein. Diabetic Exchanges 2-1/2 starch.
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SIMPLE CORN CHOWDER RECIPE: HOW TO MAKE IT
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
From tasteofhome.com
Reviews 3.8
Total Time 35 minutes
Category Lunch
Calories 171 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 35 minutes
Category Lunch
Calories 171 calories per serving
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. 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 corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
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CHICKEN, ASPARAGUS & CORN CHOWDER RECIPE: HOW TO MAKE IT
Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Lunch
Calories 215 calories per serving
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Reviews 4.8
Total Time 30 minutes
Category Lunch
Calories 215 calories per serving
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
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Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
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Reviews 4.8
Total Time 0 minutes
Category Lunch, Shellfish, Soup, Corn, Chowder, Soup, Soup and Stew, Main Course, Vegetable, Soup and Stew, Main Course, Seafood, Meat, poultry, and seafood
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Total Time 0 minutes
Category Lunch, Shellfish, Soup, Corn, Chowder, Soup, Soup and Stew, Main Course, Vegetable, Soup and Stew, Main Course, Seafood, Meat, poultry, and seafood
Calories 250 calories per serving
- To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
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CORN CHOWDER WITH ZUCCHINI AND ORZO RECIPE | MARTHA STEWART
This hearty fresh corn soup doesn't take long to make and it can be your main course.
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Reviews 3.6
Total Time 30 minutes
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Calories 274 g per serving
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Calories 274 g per serving
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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.
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- Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
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Calories 250 calories per serving
- To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
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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
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 660.7 per serving
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