Best 2 Hearty Potato Corn Chowder Recipes
Welcome to a delightful culinary journey with our hearty potato corn chowder! This classic comfort food is a symphony of flavors and textures that will warm your soul on a chilly day. With its creamy broth, tender potatoes, sweet corn, and savory bacon, this chowder is a true crowd-pleaser. And the best part? We have compiled a collection of irresistible variations to tantalize your taste buds. From a classic recipe to a vegan delight, a spicy kick, and a slow cooker convenience, we have something for every palate and occasion. So, grab your apron, fire up the stove, and let's embark on a delicious adventure with our hearty potato corn chowder extravaganza!
Here are our top 2 tried and tested recipes!
HEARTY CORN CAULIFLOWER AND POTATO CHOWDER
This is a wonderful way to get your kids to eat cauliflower! It's also delicious served over rice, if you need to stretch the meal. ** This chowder could be served as a vegetarian meal if you substitute the chicken stock with water. For vegan, use non-dairy milk and nut butter. As for vegetarian and vegan topping options try vegan bacon bits/sesame crunches/sticks,
Provided by PeachWeb
Categories Chowders
Time 1h30m
Yield 4-6 Bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- CHOWDER:.
- Begin by frying bacon and set aside for use as topping.
- Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
- Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
- Reduce the heat to medium-low.
- Mash some of the potatoes with a fork (I usually mash about half of them).
- Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
- Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
- Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
- Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
- OPTIONAL:.
- Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.
Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1089.9, Carbohydrate 80, Fiber 10.1, Sugar 4.9, Protein 20.1
HEARTY POTATO CORN CHOWDER
No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who don't have a problem with lactose will eat it up!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.
Nutrition Facts : Calories 189 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- For a creamy chowder, use Yukon Gold or Russet potatoes.
- To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the chowder over medium heat until it's warmed through.
- To freeze the chowder, cook it according to the recipe and then let it cool completely. Transfer the chowder to freezer-safe containers and freeze for up to 3 months. When you're ready to serve, thaw the chowder overnight in the refrigerator or at room temperature for several hours. Reheat the chowder over medium heat until it's warmed through.
- Serve the chowder with a dollop of sour cream, chopped fresh herbs, or crumbled bacon.
Conclusion:
This hearty potato corn chowder is a delicious and easy-to-make meal that's perfect for a cold winter day. With its creamy broth, tender potatoes, and sweet corn, this chowder is sure to warm you up from the inside out. So next time you're looking for a comforting and satisfying meal, give this potato corn chowder a try. You won't be disappointed!
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