PROGRESSO CORN CHOWDER SOUP RECIPES

Name: Easy Ham and Potato Corn Chowder
Prep time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons butter; 2 teaspoons finely chopped garlic; 3 cups Progresso™ chicken broth (from 32-oz carton); 1 package (20 oz) refrigerated diced potatoes with onions; 1 1/2 cups frozen whole kernel sweet corn; 1 1/2 cups diced cooked ham (8 oz); 1 tablespoon chopped fresh thyme leaves; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup heavy whipping cream; Additional chopped fresh thyme leaves, if desired

EASY HAM AND POTATO CORN CHOWDER RECIPE - PILLSBURY.COM

Easy Ham and Potato Corn Chowder Recipe - Pillsbury.com image

This is a soup worth serving for any occasion, from weeknight dinners to date nights in to dinner parties with friends. Cozy up to a bowl filled with potatoes, corn and ham in a thick, creamy soup and you’ll instantly understand why this chowder is rated five stars.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
1 package (20 oz) refrigerated diced potatoes with onions
1 1/2 cups frozen whole kernel sweet corn
1 1/2 cups diced cooked ham (8 oz)
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
Additional chopped fresh thyme leaves, if desired

Steps:

In 3- to 4-quart Dutch oven, melt butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is fragrant.
Add chicken broth, potatoes, frozen corn, ham, 1 tablespoon thyme, the salt and pepper. Heat to boiling; cover and simmer 10 to 15 minutes. Remove from heat. With potato masher, carefully mash potatoes to thicken chowder.
Stir in whipping cream; heat 2 to 3 minutes or until heated through. Garnish with additional thyme leaves.

Nutrition Facts : Calories 330 , CarbohydrateContent 28 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1230 mg, SugarContent 3 g, TransFatContent 1/2 g

CORN AND SHRIMP CHOWDER RECIPE - BETTYCROCKER.COM

Corn and Shrimp Chowder Recipe - BettyCrocker.com image

The best of corn and seafood chowders come together in one delicious dish!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 50 minutes

Yield 7

Number Of Ingredients 12

Ingredients

4 slices bacon, cut into 1/2-inch pieces
1 medium onion, coarsely chopped (1/2 cup)
1 medium stalk celery, coarsely chopped (1/2 cup)
6 small red potatoes, cut into 1/2-inch pieces
2 cups frozen corn
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/4 cup Gold Medal™ Wondra® quick-mixing flour
2 cups half-and-half
12 oz frozen uncooked medium shrimp, peeled, deveined and tail shells removed (do not thaw)
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In 5- to 6-quart Dutch oven, cook bacon over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
With wire whisk, beat in broth and flour. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
Stir in half-and-half, shrimp, salt and pepper. Cover; cook 5 to 6 minutes, stirring occasionally, until shrimp are pink.

Nutrition Facts : Calories 420 , CarbohydrateContent 45 g, CholesterolContent 125 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 18 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 10 g, TransFatContent 1/2 g

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