Seeking to warm your soul with a delectable and creamy culinary delight? Discover the art of crafting the perfect potato and double corn chowder, a dish that harmoniously blends the rustic charm of potatoes with the vibrant sweetness of corn. This delectable chowder promises a comforting symphony of flavors, textures, and aromas, sure to transport you to a cozy corner of culinary bliss. Embark on a journey through the world of chowders, unveiling the secrets of preparing this classic comfort food, and learn how to elevate it with a twist of your own unique culinary flair.
Here are our top 10 tried and tested recipes!
SLOW-COOKER POTATO AND DOUBLE-CORN CHOWDER
Use your slow cooker to create this heavenly, hearty chowder.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
- Cover; cook on Low heat setting 6 to 8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 20 mg, Fiber 4 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 12 g, TransFat 0 g
EASY POTATO AND CORN CHOWDER - CROCK POT
This is a chowder that uses ingredients that I almost always have on hand, so it is quick and easy to throw together before work, and come home to on a nice fall evening. Relatively easy to double as well for extra large families or get togethers.
Provided by iewe7726
Categories Chowders
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in crock pot and cook for 6-8 hours on low.
- Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!
SOUTHWEST POTATO CORN CHOWDER
Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 15
Steps:
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
- Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
- In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g
POTATO AND CORN CHOWDER (FREEZER DUMP MEAL)
Prepare ahead, freeze, and dump in the slow cooker on the day you want to enjoy.
Provided by Christina Brinker
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 8h10m
Yield 6
Number Of Ingredients 11
Steps:
- Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
- Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
- Cook on Low until potatoes are tender and flavors combine, about 8 hours.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.4 g, Cholesterol 11.7 mg, Fat 9.6 g, Fiber 4.5 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 722.2 mg, Sugar 4.4 g
SLOW COOKER POTATO CORN CHOWDER
A thick filling chowder. Perfect for a cold day.
Provided by Holyflower93
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 48.8 g, Cholesterol 13.7 mg, Fat 11.5 g, Fiber 4 g, Protein 8.5 g, SaturatedFat 5.1 g, Sodium 527.1 mg, Sugar 9.8 g
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
POTATO CORN CHOWDER
I love a good chowder on a cold blustery day! This soup is especially good, and it's also fast and easy to prepare, thanks to the microwave oven.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes. , In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley.
Nutrition Facts :
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
DOUBLE CORN CHOWDER
Make and share this Double Corn Chowder recipe from Food.com.
Provided by dicentra
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
- Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
- To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
- container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
- When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.
Nutrition Facts : Calories 232.1, Fat 8.5, SaturatedFat 2.7, Cholesterol 10.9, Sodium 765.2, Carbohydrate 33.9, Fiber 2.8, Sugar 3.3, Protein 8.4
SLOW COOKER POTATO AND DOUBLE-CORN CHOWDER
Steps:
- 1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- 2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your chowder. Use fresh vegetables, herbs, and spices, and choose a high-quality broth or stock.
- Don't overcrowd the pot: When cooking the vegetables, don't overcrowd the pot. This will prevent them from cooking evenly and will make the chowder watery.
- Cook the vegetables until they are tender, but not mushy: You want the vegetables in your chowder to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
- Don't boil the milk: When adding the milk to the chowder, don't let it boil. This will cause the milk to curdle.
- Season to taste: Season the chowder to taste with salt and pepper. You may also want to add other seasonings, such as garlic powder, onion powder, or cayenne pepper.
Conclusion:
Potato and double corn chowder is a hearty and delicious soup that is perfect for a cold day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious pot of potato and double corn chowder that your family and friends will love. So next time you're looking for a comforting and satisfying soup, give this recipe a try.
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