ROASTED CORN CHOWDER RECIPES

Name: Roasted Corn and Chicken Chowder
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 bag (10 oz) Cascadian Farm® frozen premium organic sweet corn, thawed; 2 tablespoons olive oil; 1 large onion, chopped (1 cup); 2 baking potatoes, peeled, cut into 1/2-inch cubes; 2 cups Progresso™ chicken broth (from 32-oz carton); 2 tablespoons butter or margarine; 2 tablespoons all-purpose flour; 1 1/2 cups half-and-half; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 cups shredded cooked chicken; 3/4 cup chopped drained roasted red bell peppers (from 7-oz jar); Chopped fresh cilantro, if desired

ROASTED CORN AND CHICKEN CHOWDER RECIPE - PILLSBURY.COM

Roasted Corn and Chicken Chowder Recipe - Pillsbury.com image

Enjoy this chicken chowder that’s made using potatoes, Cascadian Farm® sweet corn and Progresso® broth – a tasty dinner.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 bag (10 oz) Cascadian Farm® frozen premium organic sweet corn, thawed
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 baking potatoes, peeled, cut into 1/2-inch cubes
2 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups shredded cooked chicken
3/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
Chopped fresh cilantro, if desired

Steps:

In 12-inch nonstick skillet, heat corn over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Set aside.
In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 12 minutes or until potatoes are tender.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Sprinkle individual servings with cilantro.

Nutrition Facts : Calories 430 , CarbohydrateContent 37 g, FatContent 3 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 695 mg

ROASTED PEPPER AND CORN CHOWDER RECIPE | MYRECIPES

Roasted Pepper and Corn Chowder Recipe | MyRecipes image

Provided by MyRecipes

Total Time 2 hours 7 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 7 minutes

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

2 poblano chiles
1 red bell pepper
8 ears shucked corn
3 cups fat-free, less-sodium chicken broth
2 tablespoons butter
1?½ cups chopped onion
½ cup chopped celery
2 teaspoons minced garlic
1 cup 2% reduced-fat milk
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro
Finely chopped red bell pepper (optional)

Steps:

Preheat broiler.
Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten peppers with hand and broil 15 to 20 minutes or until roasted. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside. -
Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.
Combine reserved cobs and chicken broth in a large Dutch oven, and bring to a boil. Cover; reduce heat to mediumlow, and simmer 15 minutes. Remove and discard cobs.
Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.
Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; sauté over medium-high heat 5 minutes. Add reserved broth and remaining 6 1/2 cups uncooked corn kernels to pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in roasted peppers; cool slightly.
Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.
Strain mixture, in batches, through a fine sieve, into a pan. Discard solids. Stir in reserved cooked 1 1/2 cups kernels, milk, cumin, salt, and pepper. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro. Sprinkle with red bell pepper, if desired.

Nutrition Facts : Calories 279 calories, CarbohydrateContent 50.3 g, CholesterolContent 13 mg, FatContent 7.6 g, FiberContent 3.5 g, ProteinContent 10.9 g, SaturatedFatContent 2.5 g, SodiumContent 500 mg

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