OLD FASHIONED CORN AND POTATO CHOWDER RECIPE - FOOD.COM
This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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 to a boil and allow to cook for 10 minutes.
- Serve with chopped green onion and shredded cheese as a garnish.
Nutrition Facts : Calories 262, FatContent 8.8, SaturatedFatContent 4.8, CholesterolContent 24.7, SodiumContent 384.5, CarbohydrateContent 40.8, FiberContent 4.1, SugarContent 5.2, ProteinContent 9
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
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EASY HAM AND POTATO CORN CHOWDER RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 330 per serving
- Stir in whipping cream; heat 2 to 3 minutes or until heated through. Garnish with additional thyme leaves.
CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
- 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.
EASY HAM AND POTATO CORN CHOWDER RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 330 per serving
- Stir in whipping cream; heat 2 to 3 minutes or until heated through. Garnish with additional thyme leaves.
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Total Time 1 hours 30 minutes
Category Lunch
1. Preheat your oven to 180C fan-forced (200C conventional).
2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.
3. Blitz the corn kernels with the milk in a blender until smooth.
4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).
5. Add the butter, onion, leek, celery, garlic and thyme to the pan. Season with salt and pepper and cook until softened, about 10 minutes.
6. Meanwhile, split the potatoes and crumble their flesh into the corn mix. Discard the skins.
7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.
8. Turn the heat to low and add the chicken, if using. Season with salt and pepper and cook for a minute or so to warm the chicken.
9. Top with sour cream, jalapenos and coriander and serve with crusty bread on the side.
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Reviews 4.5
Total Time 45 minutes
Calories 213 calories per serving
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