Best 4 Parmesan Corn Chowder Recipes
Indulge in a symphony of flavors with our Parmesan Corn Chowder, a hearty and comforting soup that embodies the essence of culinary excellence. This delectable dish, brimming with fresh corn, savory bacon, and tender potatoes, is elevated to new heights with the addition of creamy Parmesan cheese, creating a velvety smooth and irresistibly rich broth. Accompanying this main attraction are two equally enticing recipes: a classic Caesar salad, featuring crisp romaine lettuce tossed in a tangy Caesar dressing, and fluffy buttermilk biscuits, the perfect complement to soak up every last drop of the chowder's velvety goodness. Prepare to embark on a culinary journey that will leave your taste buds tantalized and your soul satisfied.
Let's cook with our recipes!
PARMESAN CORN CHOWDER
"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through.
Nutrition Facts : Calories 277 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 911mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
PARMESAN CORN CHOWDER
I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!
Provided by Katzen
Categories Chowders
Time 35m
Yield 6-8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- 2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
PARMESAN CORN CHOWDER
Make and share this Parmesan Corn Chowder recipe from Food.com.
Provided by shelbyrose
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil.
- Reduce heat; cover and simmer for 12-15 minutes, or until vegetables are tender.
- Meanwhile, in a medium saucepan, melt butter.
- Stir in flour, salt and pepper until smooth.
- Gradually add milk, stirring constantly.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir into the vegetable/broth mixture.
- Add corn and Parmesan cheese.
- Cook 10 minutes longer or until heated through.
Nutrition Facts : Calories 370.6, Fat 19.6, SaturatedFat 11.8, Cholesterol 56.7, Sodium 1371, Carbohydrate 32.6, Fiber 2.7, Sugar 4.1, Protein 18.2
PARMESAN CORN CHOWDER
Steps:
- Add water to potatoes, carrots, celery and onions, and salt & pepper. Cover and simmer 10 min. Do NOT drain. Make a white sauce with butter, flour, and milk. Mix into undrained soup. Add cheese, corn and undrained vegetables. Heat through (do not boil). Garnish with parsley.
Tips for Making Parmesan Corn Chowder:
- Use fresh corn: Fresh corn on the cob will give your chowder the best flavor. If you can't find fresh corn, you can use frozen corn kernels, but be sure to thaw them before using.
- Roast the corn: Roasting the corn before adding it to the chowder adds a smoky, caramelized flavor. You can roast the corn in the oven or on the grill.
- Use a good quality broth: The broth is the base of the chowder, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will make the chowder watery.
- Add the Parmesan cheese at the end: Adding the Parmesan cheese at the end of the cooking process will help it to melt evenly and prevent it from curdling.
Conclusion:
Parmesan corn chowder is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a Parmesan corn chowder that will be a hit with your family and friends.
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