Best Corn Cheese Chowder Recipes

CORN AND CHEDDAR CHEESE CHOWDER

Steps:

• In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
• In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
• Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
• Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
• Correct the seasoning if desired and serve. :).

BUTTERNUT-CORN CHOWDER WITH GOAT CHEESE CROUTONS

Steps:

• Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
• Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
• Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

CORN AND LOBSTER CHOWDER WITH VERMONT CHEDDAR CHEESE TWISTS

Steps:

• 1. For the Chowder: Pick through lobster meat discarding any shells or odd pieces. Tear into bite size pieces, place in bowl and set aside
• 2. Puree 4 cups of corn with 1- 1/4 cups of the chicken broth in food processor until almost smooth.
• 3. Saute bacon until crisp, transfere to paper towels and crumble when cooled.
• 4. Pour off and discard drippings in pan SAVING 3 tablespoons of the bacon fat. Saute onions in drippings for 5 min until golden. Add in the 4 cups of corn sauteing for 3 minutes, then add in the carrots, celery and cayenne and continue to cook until veggies are crisp tender about 5 more minutes.
• 5. Add clam juice and the remainder of the chicken broth to the veggie mix and simmer for 10 minutes
• 6. Stir in corn puree and whipping cream...simmer for 5 minutes...season with salt and pepper.
• 7. Remove soup from heat and stir in sour cream.
• 8. Melt the 2 tbs butter in a saucepan, toss in lobster meat and saute until the meat is just heated through.
• 9. Ladle soup into bowls, garnish each bowl with lobster chunks, crumbled bacon pieces and fresh chopped chives
• 10. Serve chowder with Vermont Cheddar Cheese Twists...recipe to follow To reheat leftovers...bring soup to room temperature and simmer very gently until heated through.
• 11. For the Cheddar Twists: Mix all ingredients in a small bowl except the puff pastry
• 12. Roll puff pastry to a 18x10 rectangle ( dough will be real thin) Sprinkle 1/3 of the cheese evenly over half the pastry, fold plain dough half over the cheese half..roll out dough again to 18x10 size, sprinkle half the dough with another 3rd of the cheese and roll out one more time repeating the folding technique and sprinkling with the remainder of cheese ....roll out for the last time to 18x10 or as close as you can reasonalbly get
• 13. Transfer to unlined baking sheet and chill in fridge for 30 minutes.
• 14. Pre Heat oven to 425 degree. Position oven racks in upper third and lower third positions of oven. Line 2 baking sheets with parchment paper.
• 15. Cut pastry crosswise in half, forming two 10x9 rectangles.Trim and discard uneven edges of pastry.
• 16. Cut each rectangle crosswise into 1/2 inch wide strips. Twist each strip a few times and lay the twist on the parchement spacing them a little less than an inch apart...bake for a total of 10 minutes, rotating baking pans halfway through baking. Serve warm or at room temperature. Store any leftovers tightly wrapped in foil at room temperature.

CORN CHEESE CHOWDER

Steps:

• Using a saute pan over medium heat, saute onion in butter until tender.
• Add flour and stir, it will form a paste like consistency.
• Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.
• Heat through, until the cheese melts and then serve hot.

CREAMY CORN, POTATO, HAM & CHEESE CHOWDER

Steps:

• In heavy pot melt butter over medium high heat. Sauté onions and bell pepper until soft. Add ham and cook for a few minutes. Sprinkle flour over the top. Stir until thick 3-4 minutes, Add stock, salt, black pepper & Cajun seasoning
• Reduce heat to Medium , add potatoes And cook until done 10-15 minutes. Add corn and cook 3-4 minutes. Stir in cream and cheeses until cheese melts. Sprinkle with parsley and serve hot.

CORN CHOWDER WITH CHILI POWDER AND CRUMBLED COTIJA CHEESE

Steps:

• For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
• For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
• For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
• Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.

ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE

Steps:

• Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;

SALSA CORN CHOWDER WITH CREAM CHEESE

Steps:

• Saute onions in margarine in large saucepan. Stir in flour and spices. Add corn, salsa, broth and pimentos. Bring to boil; remove from heat.
• Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return cream cheese mixture to sauce pan; stir in milk until well blended.
• Cook until thoroughly heated; do not boil. Top each serving with cilantro, if desired.

CORN AND CHEESE CHOWDER

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CHEESE AND CORN CHOWDER

Steps:

• Combine potatoes, carrots, celery, onion and seasonings in a pan. Cover and simmer 10 minutes
• Add corn and pepper. Cook 5 minutes more or until vegetables are cooked
• Add milk and cheese. Stir until cheese melts and chowder is heated through. DO NOT BOIL
• Serve hot
• Tip: Ham, Cheese and Corn Chowder: add 1/2 cup cubed cooked ham.

CORN CHOWDER WITH SHRIMP, CREAM CHEESE & MORE...

Steps:

• 1. SHRIMP & MARINADE
• 2. Gather your ingredients.
• 3. Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
• 4. Mince the basil.
• 5. In a bowl, mix the ingredients for the marinade, and add the shrimp.
• 6. Cover and refrigerate for at least 30 minutes.
• 7. THE CHOWDER
• 8. Remove the husks from the corn and clean off all the strands of silk.
• 9. Remove the corn from the cobs, and reserve the cobs.
• 10. Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
• 11. Bring up to a simmer, and then reduce slightly and keep warm.
• 12. Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
• 13. Cook over medium heat, until browned but not too crispy
• 14. Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
• 15. Dice the onion.
• 16. Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
• 17. Dice the potatoes (I leave the skins on).
• 18. Add the diced potatoes, and cook for an additional 4 minutes.
• 19. Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
• 20. Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
• 21. Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
• 22. Add the sweet corn and simmer for an additional 5 minutes.
• 23. Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
• 24. Add the softened cream cheese to the pot
• 25. Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
• 26. Return the solids back to the soup, and add the bacon. Taste, and then add any additional spices, if needed.
• 27. Remove the shrimp from the marinade, and discard the marinade.
• 28. Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
• 29. Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
• 30. Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
• 31. Keep the faith, and keep cooking.

POTATO CORN CHEESE CHOWDER

Steps:

• Place a heavy-bottomed soup pot over medium-high heat. While the pot is heating, chop a half-pound of thick-cut bacon into pieces about ¾" square. This is easiest to do if the bacon is frozen or slightly thawed. Stirring frequently in heavy soup pot, cook the bacon until it crisp. While the bacon is cooking, chop two large onions into small pieces, ½" or so. Remove bacon crispies and add onion in bacon drippings until soft. Then add potatoes, herbs and 1-2 cups of chicken stock. cover the pot over med-low heat and simmer until potatoes are cooked. Add cheese, at least 1 cup. you can add more later. When the potatoes are cooked, mash with a masher, but leave some lumps. Add creamed corn. Give it a good amount of black pepper and add the bacon crispies back in. Let it all heat for a minute and then serve.

CORN & CHEESE CHOWDER | THE PIONEER WOMAN COOKS | REE DRUMMOND

Steps:

• Preparation Instructions
• In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
• Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
• Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
• Ladle into hollowed out boules and serve immediately.