Best 3 Harvest Creamy Corn Choup With Parsley Recipes

Harvest creamy corn chowder with parsley is a delectable dish that combines the sweet flavors of fresh corn with the richness of cream and the savory notes of parsley. This hearty and comforting soup is perfect for a chilly autumn day, and it can be easily customized to suit your own preferences. Whether you like it thick or thin, spicy or mild, this recipe has you covered. So gather your ingredients and get ready to indulge in a bowl of creamy corn chowder that will warm your soul from the inside out.

Let's cook with our recipes!

HARVEST CORN CHOWDER

Harvest Corn Chowder image

All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 ounces) cream-style corn
1 can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley

Steps:

Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg

RACHAEL RAY'S HARVEST CREAM CORN "CHOUP"

Rachael Ray's Harvest Cream Corn

Make and share this Rachael Ray's Harvest Cream Corn "choup" recipe from Food.com.

Provided by shannon1979

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
4 slices bacon, chopped
1 onion, chopped
4 -5 ears corn (or 1 box frozen corn)
1 medium zucchini, chopped
1 lb small potato, chopped
1 red bell pepper, chopped
1 bay leaf
5 -6 sprigs fresh thyme
1 teaspoon paprika
salt & freshly ground black pepper
3 tablespoons all-purpose flour
1 quart chicken stock
1 cup heavy cream
1/2 cup chopped flat leaf parsley, a couple of generous handfuls
2 -3 dashes hot sauce, to taste
oyster crackers or white cheddar cheese popcorn, to pass at table

Steps:

Heat a medium soup pot over medium-high heat with extra-virgin olive oil.
Add bacon to hot oil and cook until crisp at edges.
Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped.
Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste.
Cook for about 7 to 8 minutes to begin to soften the vegetables.
Sprinkle flour into the pot, stir and cook 1 minute.
Stir in the stock and let it come up to a bubble and thicken up a bit.
Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes.
Season the soup with salt and pepper and serve with crackers or popcorn to float on top.

Nutrition Facts : Calories 713.9, Fat 43.9, SaturatedFat 19.1, Cholesterol 104.1, Sodium 593.1, Carbohydrate 69, Fiber 8.2, Sugar 12.3, Protein 17.7

HARVEST CORN CHOWDER

Harvest Corn Chowder image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean!-Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories Lunch

Time 45m

Yield about 12 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 cans (14-3/4 ounces each) cream-style corn
4 cups whole kernel corn
4 cups diced peeled potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (6 ounces) sliced mushrooms, drained
3 cups milk
1/2 medium green pepper, chopped
1/2 to 1 medium sweet red pepper, chopped
Pepper to taste
1/2 pound bacon, cooked and crumbled

Steps:

In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.

Tips:

For the best flavor, use fresh, sweet corn. If fresh corn is not available, you can use frozen or canned corn, but be sure to drain it well.
To make the soup creamier, add more milk or cream. You can also add a dollop of sour cream or yogurt to each bowl.
If you like a little spice, add a pinch of cayenne pepper or chili powder to the soup. You can also top each bowl with a sprinkle of crushed red pepper flakes.
For a more rustic soup, leave the corn kernels whole. If you prefer a smoother soup, puree the corn kernels before adding them to the soup.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Creamy corn chowder is a delicious and versatile soup that can be enjoyed all year round. It is easy to make and can be tailored to your own preferences. Whether you like your soup thick or thin, spicy or mild, creamy corn chowder is sure to please everyone at your table. So next time you are looking for a comforting and satisfying soup, give creamy corn chowder a try.