RECIPE CORN CHOWDER RECIPES

CORN CHOWDER I RECIPE | ALLRECIPES

Corn Chowder I Recipe | Allrecipes image

Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half.

Provided by Cindy Granger

Categories Corn Chowder

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 10 plus servings

Number Of Ingredients 10

Ingredients

2 pounds potatoes - peeled and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
½ teaspoon salt
½ teaspoon ground black pepper
3 (14.75 ounce) cans creamed corn
¼ cup shredded Cheddar cheese
1 dash paprika

Steps:

Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
Fry the bacon until very crisp. Crumple the bacon and set aside.
Fry the onion inn the bacon grease until translucent and soft.
Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

Nutrition Facts : Calories 492.1 calories, CarbohydrateContent 51.3 g, CholesterolContent 49.5 mg, FatContent 25.9 g, FiberContent 3.8 g, ProteinContent 16.9 g, SaturatedFatContent 10 g, SodiumContent 951.1 mg, SugarContent 14.3 g

QUICK CHICKEN-CORN CHOWDER RECIPE | MYRECIPES

Quick Chicken-Corn Chowder Recipe | MyRecipes image

This 5-star corn chowder can be on your table in less than 30 minutes for dinner tonight thanks to convience items like rotisserie chicken and frozen corn.

Provided by MyRecipes

Yield 6 servings (serving size: about 1 cup)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 ½ cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 dried thyme
¼ teaspoon ground red pepper
⅛ teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Steps:

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Nutrition Facts : Calories 257 calories, CarbohydrateContent 28.6 g, CholesterolContent 52 mg, FatContent 8.1 g, FiberContent 1.9 g, ProteinContent 19.1 g, SaturatedFatContent 4.4 g, SodiumContent 668 mg

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