Best 5 Corn Tomato Chowder Recipes
Welcome to the world of culinary delights, where flavors dance and aromas enchant! Today, we embark on a delightful journey to discover the best recipe for a dish that is both comforting and vibrant: Corn Tomato Chowder. This delectable soup is a symphony of flavors, where the sweetness of corn harmonizes with the tanginess of tomatoes, creating a tapestry of taste that will warm your soul. With this guide, we'll take you on a culinary adventure, exploring the various techniques and ingredient combinations that make Corn Tomato Chowder a true masterpiece. Whether you're a seasoned chef or a novice cook, let's dive into the enticing world of Corn Tomato Chowder and uncover the secrets to creating a dish that will captivate your taste buds and leave you craving more!
Let's cook with our recipes!
TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CORN, TOMATO AND BASIL CHOWDER
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
- In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
- Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams
CORN, TOMATO AND BASIL CHOWDER
Found this in a recent edition of the New York Times, but I didn't save the attached article. A great end of summer recipe. Haven't tried this yet but I'm putting it here for safekeeping.
Provided by Kumquat the Cats fr
Categories Chowders
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice corn kernels off cob and place in a bowl. Run the back of a knife along each cob to remove additional corn pulp and add to bowl; reserve cobs.
- In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
- Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of creme fraiche or sour cream if desired.
CROCK POT TOMATO POTATO CHICKEN CORN CHOWDER
This was born shortly after my now five week-old daughter when I needed to literally just throw dinner together, frozen chicken breasts and all. I was thrilled it turned out so flavorful and filling.
Provided by Marla Swoffer
Categories Chowders
Time 5h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Lay chicken breasts on bottom of crock pot.
- Pour everything else over the top and stir (without moving the chicken).
- Cook on low 8-10 hours or high 4-6 hours (I actually cooked it on medium for about 5 hours).
- If you're home, stir once in a while, as the chicken and potatoes soften, to break them up a bit, though it will probably also work to do that when it's all done.
Nutrition Facts : Calories 493.8, Fat 15.3, SaturatedFat 5.9, Cholesterol 78.3, Sodium 765.7, Carbohydrate 63.9, Fiber 7.8, Sugar 10.5, Protein 30.5
SPICY TOMATO CORN CHOWDER
This is my personal twist on some easy tomato soup recipes I've seen on line. This one is super spicy and savory w/ the addition of hot Rotel (w/ habaneros) and goat milk. If you can't take that much heat, you can use the regular Rotel or any seasoned canned tomatoes. Buttermilk could substitute for the goat milk, but you will...
Provided by Tamara Edson
Categories Cream Soups
Time 20m
Number Of Ingredients 6
Steps:
- 1. In a medium sauce pan add the canned soups, corn, Rotel, and goat milk. Heat on medium, stirring occasionally until bubbly.
- 2. Serve topped w/ jalapeño jack cheese crumbled or croutons.
- 3. Or take it to go in your favorite thermos.
Tips:
- Choose fresh, ripe ingredients. This will ensure that your chowder is flavorful and delicious.
- Don't overcrowd the pot. If you add too many ingredients at once, the chowder will be watery and thin.
- Cook the vegetables until they are tender but still have a little bit of bite. You don't want them to be mushy.
- Season the chowder to taste. Add salt, pepper, and other spices until the chowder is flavorful enough for your liking.
- Serve the chowder hot, garnished with fresh herbs and a dollop of sour cream or yogurt.
Conclusion:
Corn and tomato chowder is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover corn and tomatoes. With its creamy texture, sweet corn, and tangy tomatoes, this chowder is sure to be a hit with the whole family.
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