Best 6 Fresh Corn Chowder With Rosemary Recipes
Indulge in the delectable flavors of summer with our Fresh Corn Chowder with Rosemary, a symphony of sweet corn, aromatic rosemary, and creamy broth. This delightful soup is a celebration of the season's bounty, bursting with the natural goodness of fresh corn kernels and enhanced by the subtle yet distinctive flavor of rosemary. Our recipe features a medley of ingredients that harmoniously blend together, creating a comforting and flavorful dish perfect for a cozy meal. Accompanying this main recipe are three additional variations to cater to diverse preferences: a smoky bacon-infused chowder, a vegan delight brimming with plant-based goodness, and a spicy kick courtesy of roasted poblano peppers. Each variation offers a unique twist on the classic corn chowder, promising a culinary adventure for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
FRESH SUMMER CORN CHOWDER
Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!
Provided by outandabout829
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
- Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
- Season chowder with cilantro and pepper and serve.
Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g
ROSEMARY POTATO CORN CHOWDER
Make and share this Rosemary Potato Corn Chowder recipe from Food.com.
Provided by MadAir
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil in a large pot.
- Add potatoes and bacon pieces.
- Cook about 10 minutes, or until potatoes are tender.
- Stir in corn.
- Mix cornstarch and water to a smooth paste.
- Stir cornstarch mixture into the boiling soup, and continue stirring until mixture is slightly thickened.
- Stir in half-and-half and rosemary.
- Add pepper to taste.
Nutrition Facts : Calories 979.3, Fat 55.5, SaturatedFat 22.1, Cholesterol 146.9, Sodium 2893.6, Carbohydrate 73, Fiber 7.8, Sugar 5.7, Protein 49.9
FRESH CORN CHOWDER
This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
FRESH CORN CHOWDER WITH ROSEMARY
Steps:
- Melt the butter in a large pot set over medium heat. Add the corn, onion, celery and garlic and cook for 4 to 5 minutes. Mix in the flour, and then, while stirring steadily, slowly pour in the stock. Add the potatoes, bay leaves and rosemary to the pot, bring the soup to a simmer, and simmer until the potatoes are tender, about 10 minutes. Stirin in the milk or cream, salt and pepper. Return to a simmer and then serve.
CORN CHOWDER
Looking for a tasty side dish? Then check out this flavorful corn chowder that can be made ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
- Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
- Gradually 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 and paprika.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 560 mg, Sugar 12 g, TransFat 0 g
Tips:
- For the best flavor, use fresh corn kernels. If you don't have fresh corn, you can use frozen corn kernels, but be sure to thaw them before using.
- To make the chowder creamier, add a cup of heavy cream or half-and-half.
- If you like spicy food, add a pinch of cayenne pepper or a few drops of hot sauce.
- For a smoky flavor, add a teaspoon of smoked paprika.
- Garnish the chowder with fresh herbs, such as parsley, chives, or rosemary, before serving.
Conclusion:
Fresh corn chowder is a delicious and easy-to-make soup that is perfect for a summer meal. It is packed with fresh corn flavor and is made with simple ingredients that you probably already have on hand. So next time you're looking for a quick and easy soup recipe, give this fresh corn chowder a try. You won't be disappointed!
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