CORN CHOWDER SOUP RECIPE 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.

EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CH…

Easy Corn Chowder Soup Recipe - How to Make Corn Ch… image

This corn chowder from Delish.com is the creamy, corny dish of your dreams.

Provided by Lena Abraham

Categories dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

Ingredients

6 slices bacon, cut into small strips
1 large onion, chopped
1 lb. russet potatoes, cut into small cubes
4 c. low-sodium chicken broth
2 tbsp. all-purpose flour
1/2 c. whole milk
3 c. fresh or frozen corn, defrosted and drained if frozen
1/2 c. heavy cream
1 c. white Cheddar
kosher salt
Freshly ground black pepper
1 tbsp. Chopped chives, for garnish

Steps:

In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.

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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.
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Reviews 4.6
Total Time 55 minutes
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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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I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. —Katie Lillo, Big Lake, Minnesota
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Total Time 30 minutes
Category Dinner, Lunch
Calories 335 calories per serving

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

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To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving

1. 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.
2. 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.
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This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. My family loves this potato corn chowder. —Lucia Johnson, Massena, New York
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Total Time 30 minutes
Category Dinner, Lunch
Calories 176 calories per serving

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

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CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 1 minutes
Category main-dish

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.

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EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CH…

This corn chowder from Delish.com is the creamy, corny dish of your dreams.
From delish.com
Reviews 4.7
Total Time 30 minutes
Category dinner

In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.

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CORN CHOWDER RECIPE | TYLER FLORENCE | FOOD NETWORK

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.

See details

BACON-POTATO CORN CHOWDER RECIPE: HOW TO MAKE IT

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

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CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. 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.
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4. This is delicious with a crusty brown roll or a Parmesan crisp.

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