POTATO CORN CHOWDER SOUP RECIPE RECIPES

Name: Corn and Potato Chowder
Yield: Feeds 6 to 8
Cuisine: american
Ingredients: 1 tablespoon butter; 1/4 pound bacon, diced; 1 cup chopped onion; 3/4 cup chopped green pepper; Kosher salt and black pepper; 1 tablespoon minced garlic; 2 tablespoons flour; 4 cups chicken broth or stock; 4 cups peeled, finely diced all-purpose potato; 1 1/2 cups shredded carrot; 2 cups fresh or frozen corn kernels; 1 cup half-and-half; 1/2 teaspoon dried thyme; Pinch of cayenne pepper; 2 tablespoons chopped fresh Italian parsley

CORN AND POTATO CHOWDER RECIPE | FOOD NETWORK

Corn and Potato Chowder Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

CORN AND POTATO CHOWDER RECIPE | ALLRECIPES

Corn and Potato Chowder Recipe | Allrecipes image

Rich, creamy soup, great with sandwiches on homemade bread or all by itself.

Provided by Karen Gibson

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
4 stalks celery, sliced thin
2 potatoes, peeled and diced
2?½ (15 ounce) cans whole kernel corn
3 quarts water
2 cups non-dairy creamer
2 teaspoons onion powder
1 teaspoon chicken bouillon powder
7 tablespoons all-purpose flour
1 cup water
salt and pepper to taste

Steps:

Render bacon in a skillet and set aside.
In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.

Nutrition Facts : Calories 579 calories, CarbohydrateContent 77.7 g, CholesterolContent 23.1 mg, FatContent 27 g, FiberContent 7 g, ProteinContent 14 g, SaturatedFatContent 7.3 g, SodiumContent 1186.8 mg, SugarContent 19.9 g

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