Soup - Ina garten cheddar corn chowder recipes

Author: Frederick Pynes  

However, you can certainly use frozen corn during chillier fall and winter months. Corn chowder is a wonderful way to showcase fresh corn.

Hearty Cheddar and Bacon Corn Chowder

Hearty Cheddar and Bacon Corn Chowder
Corn chowder is a wonderful way to showcase fresh corn. However, you can certainly use frozen corn during chillier fall and winter months. This soup recipe is hearty with grated cheese, potatoes and a garnish of bacon.
Provided by: Debby - www.AFeastfortheEyes.net
Yields: 6 servings
Number of ingredients: 14
Ingredients:
  • 4 ounces bacon (chopped)
  • 2 tablespoons olive oil
  • 2 cups yellow onions (chopped (1-2 large onions))
  • 1 tablespoon unsalted butter
  • 1/2 cup flour
  • 1/2 to 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground turmeric
  • 4 cups chicken stock
  • 2 cups potatoes (red bliss or yukon gold are ideal; unpeeled (2 pounds))
  • 1 red bell pepper (chopped (optional))
  • 3 cups corn kernels (fresh (3 ears) or frozen (1 pound))
  • 1/2 cup half-and-half
  • 3 ounces sharp white cheddar cheese (grated)
Nutrition:
  • Calories: 449 kcal
  • Carbohydrate: 44 g
  • Protein: 16 g
  • Fat: 24 g
  • Saturated Fat: 10 g
  • Cholesterol: 45 mg
  • Sodium: 807 mg
  • Fiber: 5 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. 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.
  2. Reduce the heat to medium, add the onions, bell p epper and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  3. 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.
  4. 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.)
  5. 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.
Notes: Lobster Corn Chowder Recipe, Cut the corn kernels from the cobs and set aside, reserving the cobs separately. For the stock, melt the butter in a stockpot or Dutch …

How to Make Ina's Lobster Corn Chowder

Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2GGv0ogThe Barefoot Contessa is back, and this time she is …

Corn Chowder

Corn Chowder
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by: Martha Stewart
Number of ingredients: 7
Ingredients:
  • 4 ears sweet corn, husked
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
  • 1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
  • 1 cup milk
  • 1 sprig fresh thyme
  • Coarse salt
How to cook:
  1. Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
  2. Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
  3. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
Notes: Barefoot Contessa - Cheddar Corn Chowder calories, Barefoot Contessa - Cheddar Corn Chowder. Serving Size : 1 bowl. 397 Cal. 42 % 39g Carbs. 46 % 19g Fat. 13 % 12g Protein. Track macros, calories, and more …

Cheddar Corn Chowder

Cheddar Corn Chowder
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!
Provided by: Taste of Home
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 15
Ingredients:
  • 1 medium onion, chopped
  • 1 cup diced sweet red pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 2 large potatoes, diced
  • 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 cups whole milk
  • 1-1/2 cups shredded cheddar cheese
  • 4 green onions, thinly sliced
Nutrition:
  • Calories: 272 calories
  • Fat: 12g fat (7g saturated fat)
  • Cholesterol: 37mg cholesterol
  • Sodium: 605mg sodium
  • Carbohydrate: 31g carbohydrate (8g sugars
  • Fiber: 3g fiber)
  • Protein: 10g protein.
How to cook:
  1. In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
  2. Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  3. Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.
Notes: Cheddar corn chowder, Method. 1) 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 …
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