CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre
CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 1 minutes
Prep Time 20 minutes
Cook Time 41 minutes
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
More about "what is corn chowder recipes"
CHEESY HAM & CORN CHOWDER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 55 minutes
Category Dinner, Lunch
Calories 291 calories per serving
- Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
KAREN MARTINI'S CORN, POTATO AND SPECK CHOWDER RECIPE ...
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Lunch
1. Preheat your oven to 180C fan-forced (200C conventional).
2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.
3. Blitz the corn kernels with the milk in a blender until smooth.
4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).
5. Add the butter, onion, leek, celery, garlic and thyme to the pan. Season with salt and pepper and cook until softened, about 10 minutes.
6. Meanwhile, split the potatoes and crumble their flesh into the corn mix. Discard the skins.
7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.
8. Turn the heat to low and add the chicken, if using. Season with salt and pepper and cook for a minute or so to warm the chicken.
9. Top with sour cream, jalapenos and coriander and serve with crusty bread on the side.
CHEESY HAM & CORN CHOWDER RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 08 hours 55 minutes
Category Dinner, Lunch
Calories 291 calories per serving
- Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
KAREN MARTINI'S CORN, POTATO AND SPECK CHOWDER RECIPE ...
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Lunch
1. Preheat your oven to 180C fan-forced (200C conventional).
2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.
3. Blitz the corn kernels with the milk in a blender until smooth.
4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).
5. Add the butter, onion, leek, celery, garlic and thyme to the pan. Season with salt and pepper and cook until softened, about 10 minutes.
6. Meanwhile, split the potatoes and crumble their flesh into the corn mix. Discard the skins.
7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.
8. Turn the heat to low and add the chicken, if using. Season with salt and pepper and cook for a minute or so to warm the chicken.
9. Top with sour cream, jalapenos and coriander and serve with crusty bread on the side.
CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 211 calories per serving
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.6
Total Time 1 hours 1 minutes
Category main-dish
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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