Best Blt Corn Chowder Recipes

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SUMMER CORN CHOWDER



Summer Corn Chowder image

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

Provided by Jaclyn

Categories     Soup

Time 50m

Number Of Ingredients 15

8 ears fresh sweet yellow corn, (husked and silks removed and kernels cut from cob)
3 Tbsp butter
5 slices bacon, (cut into 1/4 to 1/2-inch pieces (see note*))
1 medium yellow onion chopped ((1 1/2 cups))
1/4 cup all-purpose flour
1 clove garlic, (minced)
5 cups water (or low-sodium chicken broth)
1 lb Yukon Gold potatoes, (cut into 1/2-inch pieces)
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, (for serving (optional))

Steps:

  • Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
  • Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
  • Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
  • Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
  • Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BLT SOUP



BLT Soup image

"I'm always inventing new recipes or improving on old ones," says Sharon Richardson of Dallas, Texas. "Since the BLT is a family favorite, I created a soup with all the flavors of the sandwich. But I gave it extra zip by adding picante sauce."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

3 tablespoons butter
2 teaspoons canola oil
3 cups cubed French bread
1 pound bacon strips, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 tablespoons sugar
6 tablespoons all-purpose flour
5 cups chicken broth
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1/8 teaspoon pepper
3 cups shredded lettuce

Steps:

  • In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside. , Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. , Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.

Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1689mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

BLT CORN CHOWDER



BLT Corn Chowder image

Make and share this BLT Corn Chowder recipe from Food.com.

Provided by HDMac

Categories     Chowders

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

4 slices Canadian bacon, cut into thin strips
1 quart skim milk
2 medium potatoes, peeled and cut into 1/2 inch chunks (2 cups)
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 cup corn kernel, drained (fresh, frozen or canned)
4 cups coarsely shredded romaine lettuce or 4 cups other crisp lettuce
1 large ripe tomatoes, coarsely chopped (1 1/2 C)

Steps:

  • Cook bacon in a large saucepan over medium high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
  • Add 3 C of the milk the potatoes, onion, salt and pepper.
  • Bring to boil, cover and reduce heat.
  • Simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
  • While potatoes cook, whisk 1/2 C of the remaining milk with the flour until blended.
  • Stir milk mix into soup along with the remaining 1/2 C of milk and the corn.
  • Bring to a boil, reduce heat and simmer 2 to 3 minutes until slightly thickened.
  • Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.

Nutrition Facts : Calories 158.8, Fat 1.7, SaturatedFat 0.6, Cholesterol 9.6, Sodium 425.5, Carbohydrate 26.6, Fiber 2.8, Sugar 2.2, Protein 10.4

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

BLT CORN CHOWDER



BLT Corn Chowder image

How to make BLT Corn Chowder

Provided by @MakeItYours

Categories     Chowders

Number Of Ingredients 10

4 slice(s) canadian bacon, in thin strips
4 cup(s) lettuce, shredded
1 cup(s) corn
3 tablespoon(s) all purpose flour
1/2 teaspoon(s) pepper
1/2 teaspoon(s) salt
1 cup(s) onion, chopped
2 medium potatoes, peeled and cut in 1/2" chunks
1 quart(s) milk
1 large tomato, coarsely chopped

Steps:

  • Cook bacon in a large, preferably non-stick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
  • Add 3 cups of the milk, the potatoes, onion, salt and pepper; bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
  • While potatoes cook, whisk 1/2 cup of the remaining milk with the flour until blended; stir milk mixture into soup along with the remaining 1/2 cup of milk and the corn.
  • Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened.
  • Add romaine - or other crisp lettuce - and tomatoes and cook 1 minute longer, or until lettuce is wilted.

BASIC CORN CHOWDER



Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

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