Best 2 Harvest Creamy Corn Choup With Parsley Recipes

Indulge in the delectable flavors of autumn with our Harvest Creamy Corn Chowder, a symphony of fresh, seasonal ingredients that will warm your heart and soul. This hearty soup features tender corn kernels, sweet potatoes, earthy mushrooms, and aromatic leeks swimming in a creamy, flavorful broth. Topped with fresh parsley, this chowder is a feast for both the eyes and the palate.

In addition to the main recipe, we've included three delightful variations to cater to different tastes and dietary preferences. For a smoky, slightly spicy twist, try our Roasted Poblano Corn Chowder. If you're looking for a vegan option, our Vegan Creamy Corn Chowder has you covered with its luscious coconut milk base. And for those who love a touch of seafood, our Corn Chowder with Salmon is a perfect choice, featuring succulent salmon fillets that elevate the chowder to a new level of deliciousness.

Let's cook with our recipes!

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

CREAMY CORN SOUP

Creamy Corn Soup image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

Tips:

Use fresh corn: Fresh corn is sweeter and has a better flavor than frozen or canned corn. If you can't find fresh corn, frozen corn is a good substitute.
Don't overcook the corn: Overcooked corn is tough and chewy. Cook it just until it is tender, about 5-7 minutes.
Use a variety of toppings: There are many different toppings that you can add to corn chowder, such as bacon, ham, chicken, vegetables, and cheese. Experiment until you find a combination that you like.
Serve immediately: Corn chowder is best served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Corn chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be customized to your liking. Whether you like it simple or loaded with toppings, corn chowder is sure to please everyone at your table. So next time you are looking for a comforting and satisfying soup, give corn chowder a try.

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