SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
CREAMY SOUTHWEST CORN CHOWDER
This hearty Southwest style soup features chicken, black beans, corn and peppers in a slightly spicy, creamy broth. Top with shredded cheese and avocado for a heartwarming lunch or dinner.
Provided by Danelle
Categories Soups
Time 40m
Number Of Ingredients 19
Steps:
- In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
- Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
- Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
- Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
- Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.
Nutrition Facts : Calories 469 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 873 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SKINNY SOUTHWESTERN CORN CHOWDER
Lend us an ear (of corn that is) and we'll teach you how to create a delicious chowder that will have you chow down and trim down at the same time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.
- Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add half of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.
- Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven.
- Add the remaining half of the broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.
Nutrition Facts : Calories 160, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 7 g, TransFat 0 g
CORN AND CRAB CHOWDER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
SOUTHWEST CHICKEN CORN CHOWDER
"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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