CORN CHOWDER RECIPE FROZEN CORN RECIPES

Name: Cheddar Corn Chowder
Prep time: 20 min
Cook time: 41 min
Total time: 1 h 1 min
Yield: 10 to 12 servings
Ingredients: 8 ounces bacon, chopped; 1/4 cup good olive oil; 6 cups chopped yellow onions (4 large onions); 4 tablespoons (1/2 stick) unsalted butter; 1/2 cup flour; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 12 cups chicken stock; 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds); 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds); 2 cups half-and-half; 1/2 pound sharp white cheddar cheese, grated

CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK

Cheddar Corn Chowder Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 1 minutes

Prep Time 20 minutes

Cook Time 41 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

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.
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.

SLOW-COOKER CORN CHOWDER RECIPE: HOW TO MAKE IT

Slow-Cooker Corn Chowder Recipe: How to Make It image

I combine and refrigerate the ingredients for this slow-cooker corn chowder the night before. In the morning, I pour the mixture into my crock and turn it on. When I come home from work, a hot, tasty meal awaits. —Mary Hogue, Rochester, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups 2% milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 tablespoons butter
Salt and pepper to taste
Optional: Crumbled cooked bacon and minced parsley

Steps:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Nutrition Facts : Calories 196 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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