Best 3 Almost Instantaneous Corn Chowder Recipes
Indulge in a culinary journey with our delightful Almost-Instantaneous Corn Chowder, a symphony of flavors that will tantalize your taste buds. This delectable dish is not just any ordinary chowder; it's an explosion of textures and tastes that will leave you craving more. With our carefully curated selection of recipes, you'll discover variations that cater to every palate, from classic comfort food to unique and innovative twists. Whether you prefer a traditional approach or a modern spin, our recipes will guide you in creating a chowder that's sure to impress family and friends alike. So, get ready to embark on a flavor-filled adventure and let the rich aromas of corn, bacon, and herbs fill your kitchen. Your taste buds will thank you for this culinary delight!
Check out the recipes below so you can choose the best recipe for yourself!
INSTANT POT CORN CHOWDER
Enjoy this chowder's rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon. Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.
Nutrition Facts : Calories 191 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 709mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
ALMOST INSTANTANEOUS CORN CHOWDER
Another great, easy ramen recipe. I've used this a lot, especially when school is in session! Cheap, quick and I always have the ingredients around (unless I haven't been to the store for like a month :-) )
Provided by spatchcock
Categories Chowders
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring 2 cups of water to a boil.
- Add ramen and flavor packet and cook for 5 minutes.
- Mix in cream-style corn, ginger, curry powder, onion and garlic powder and milk.
- Heat over medium heat to a gentle simmer, do not allow to boil.
- When all the ingredients are heated through, add the grated cheese and mix until it melts.
- Add pepper to taste.
- Adjust with more milk if soup is too thick.
- Garnish with a sprig of parsley if desired!
Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 10.8, Cholesterol 38.2, Sodium 1350.8, Carbohydrate 73, Fiber 2.9, Sugar 7.7, Protein 17.1
Tips:
- To save time, use frozen corn instead of fresh corn. Just be sure to thaw it before using.
- If you don't have heavy cream, you can substitute milk or half-and-half.
- For a vegetarian version of this soup, omit the bacon.
- To make this soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- To reheat the soup, thaw it in the refrigerator overnight or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through.
Conclusion:
This almost instantaneous corn chowder is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover corn. The soup is creamy, flavorful, and packed with vegetables. It is sure to be a hit with the whole family.
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