Time 45m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 16 Steps:
Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender. Add milk and flour/water, stirring well. Bring to a boil and allow to cook for 10 minutes. Serve with chopped green onion and shredded cheese as a garnish.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Yield Feeds 6 to 8 Number Of Ingredients 15 Steps:
Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later–don’t nibble too much. Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors. Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and ladle it up piping hot.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.
Time 20m Yield 4-6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, saute the green pepper, onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted.
Time 35m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.
Time 30m Yield 8 servings. Number Of Ingredients 14 Steps:
MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes. , In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes. Whisk 1/2 cup milk and flour in a small bowl until smooth. Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 9 Steps:
n a medium saucepan combine first 7 ingredients- potatoes (peeled or unpeeled)through pepper. Bring to a boil, reduce heat and simmer until potatoes are tender (15-20 minutes). Remove from heat & stir in the corn. Put two cups of the mixture into a blender container and briefly puree.(not too much). Add pureed mixture back to pot, along with soy milk and heat through.
Time 6h15m Yield 8 Number Of Ingredients 11 Steps:
Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
Time 1h Yield 8 Number Of Ingredients 16 Steps:
Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the “milk” as you can. Set both aside in a bowl. Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels. Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil. Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated “milk,” half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper. Ladle into bowls and garnish with sour cream and Cheddar cheese.
Time 6h5m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients together in crock pot and cook for 6-8 hours on low. Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!
Time 55m Yield 10 Number Of Ingredients 12 Steps:
Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more. Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.
