CREAMED CORN CHOWDER RECIPE RECIPES

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CREAMY CORN CHOWDER RECIPE | ALLRECIPES



Creamy Corn Chowder Recipe | Allrecipes image

This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!

Provided by J.D.

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Cream Soup Recipes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 8

6 red potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, undrained
½ cup chopped green bell pepper
½ cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

Steps:

  • Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
  • To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
  • In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Nutrition Facts : Calories 294.4 calories, CarbohydrateContent 63.1 g, FatContent 2.1 g, FiberContent 6.5 g, ProteinContent 10.6 g, SaturatedFatContent 0.4 g, SodiumContent 516.4 mg, SugarContent 7.4 g

CREAMY CORN CHOWDER RECIPE - BETTYCROCKER.COM



Creamy Corn Chowder Recipe - BettyCrocker.com image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 1 hours 10 minutes

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490 , CarbohydrateContent 43 g, CholesterolContent 85 mg, FatContent 4 , FiberContent 5 g, ProteinContent 13 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1230 mg, SugarContent 11 g, TransFatContent 1 g

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