SOUTHERN CORN CHOWDER RECIPES

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CORN CHOWDER RECIPE | TYLER FLORENCE | FOOD NETWORK



Corn Chowder Recipe | Tyler Florence | Food Network image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

CHICKEN CORN CHOWDER RECIPE | ALLRECIPES



Chicken Corn Chowder Recipe | Allrecipes image

A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.

Provided by MJ West

Categories     Corn Chowder

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 11

1 chicken carcass
1 bay leaf
2 tablespoons butter
1 onion, diced
3 shallots, diced
2 cubes chicken bouillon, crumbled
2 tablespoons dried parsley
salt and pepper to taste
2 potatoes, peeled and diced
1 ½ cups frozen corn kernels
2 tablespoons heavy cream

Steps:

  • Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
  • In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Nutrition Facts : Calories 68.6 calories, CarbohydrateContent 7 g, CholesterolContent 12.9 mg, FatContent 4.6 g, FiberContent 0.8 g, ProteinContent 1.3 g, SaturatedFatContent 2.7 g, SodiumContent 312.3 mg, SugarContent 1.1 g

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CORN CHOWDER RECIPE | TYLER FLORENCE | FOOD NETWORK
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category main-dish
Cuisine american
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