Best Corn And Vegetable Chowder Recipes

VEGETABLE AND CORN CHOWDER

Vegetable and Corn Chowder image

Hearty homemade corn chowder.

Provided by ruthannlacombe

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

½ pound maple-cured bacon, chopped
½ cup diced ham
1 (16 ounce) package frozen mixed vegetables
4 cups diced potato
3 cups water
1 onion, diced
1 (15 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
¼ cup half-and-half

Steps:

Heat a large skillet over medium heat; cook and stir bacon and ham until bacon is crisp, about 10 minutes. Drain bacon and ham on a paper towel-lined plate.
Bring mixed vegetables, potato, water, and onion to a boil in a large pot; reduce heat to medium and simmer until potatoes begin to soften, 12 to 15 minutes. Stir in cream-style corn, whole kernel corn, cream of mushroom soup, milk, half-and-half, bacon, and ham. Continue to simmer until potatoes are completely tender, about 5 minutes more.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 47.2 g, Cholesterol 20.1 mg, Fat 10.2 g, Fiber 5.9 g, Protein 12.8 g, SaturatedFat 3.5 g, Sodium 937.9 mg, Sugar 6.6 g

VEGETABLE AND CORN CHOWDER

Vegetable and Corn Chowder image

This is a really filling vegetarian soup, which should be served before a light entree. It is easy to prepare and full of flavor.

Provided by BeccaB3c

Categories Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potato, diced
2 tablespoons all-purpose flour
2 1/2 cups milk (whole milk)
1 1/4 cups vegetable broth
1 3/4 ounces broccoli florets
3 cups canned corn, drained weight
3/4 cup colby cheese, grated
salt and pepper
1 tablespoon chopped fresh cilantro, to garnish

Steps:

Heat the oil in a large pan.
Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
Stir in flour and cook, stirring, for 30 seconds.
Gradually stir in the milk and bouillon.
Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
Add 1/2 cup of the cheese and stir until it melts.
Season, then ladle the chowder into warm serving bowls.
Garnish with the remaining cheese and the chopped fresh cilantro and serve.

Nutrition Facts : Calories 445.2, Fat 17, SaturatedFat 8.4, Cholesterol 41.5, Sodium 236.9, Carbohydrate 62.2, Fiber 6.4, Sugar 8.7, Protein 17.1

CORN AND VEGETABLE CHOWDER

CORN AND VEGETABLE CHOWDER image

Number Of Ingredients 10

Ingredients

3 cups Water
3 cups Vegetable stock
1 can corn
3 potatoes, cubed
1 med onion
3 cloves garlic
1 red bell pepper, diced
Sea salt
Basil
Butter

Steps:

Roast garlic in olive oil, add onion, bell pepper and butter. Cook until soft. Put all ingredients into slow cooker and cook on low for 8 hours. Season to taste.