CORN & CHEESE CHOWDER - THE PIONEER WOMAN – RECIPES ...
Steps:
- 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 for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out boules and serve immediately.
CORN CHOWDER (PIONEER WOMAN) RECIPE - FOOD.COM
I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Slice the kernels off the corn cob.
- Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
- Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
- Throw in the corn kernels and stir.
- Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
- Pour in the low sodium chicken broth followed by a splash of heavy cream.
- Stir to combine.
- Add the green chilies.
- Let the soup simmer for 25 to 30 minutes.
- Mix the cornmeal with 1/4 cup water and stir together.
- Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
- Taste and add salt if needed.
- Serve in bowls with warm corn tortillas on the side.
Nutrition Facts : Calories 183.4, FatContent 12.9, SaturatedFatContent 7.3, CholesterolContent 41.7, SodiumContent 48.7, CarbohydrateContent 15.4, FiberContent 1.6, SugarContent 3.3, ProteinContent 4.5
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- 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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Total Time 30 minutes
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Reviews 0
Total Time 30 minutes
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- "1. With a sharp knife, slice off the kernels from the cob. 2. Next, cut some bacon into 1 inch pieces. I like to just open up a package and lop an inch off the whole thing. 3. Cook the bacon pieces in a large pot over medium heat until the fat begins to render, about 2 minutes. 4. Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes. 5. Next, throw in the corn kernels. Stir them around and allow them to begin cooking. 6. Crack open a can of chipotle peppers. 7. Mince up a couple of peppers. 8. Then stir them into the corn. Continue cooking for about 3 minutes. 9. After that, pour in the low-sodium chicken broth. 10. Followed by the heavy cream. 11. Stir around to combine. 12. Add the green chiles. 13. Let the soup simmer for 25 to 30 minutes. 14. At that point, mix the cornmeal with 1/4 cup water and stir together. 15. Stir the mixture into the soup and simmer for another 10 minutes, or until thickened. Taste and add salt if needed. 16. Serve in bowls with warm corn tortillas on the side."
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