Best Parmesan Corn Chowder Recipes

PARMESAN CORN CHOWDER

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.

PARMESAN CORN CHOWDER

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

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.

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.

PANCETTA PARMESAN CORN CHOWDER BY ANDREALORETDEMOLA | QUICK & EASY RECIPE | THE FEEDFEED

Steps:

• Using the back of a butter knife, scrape down the cob into a stock pot, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and be free of any corn pieces. To make the corn stock add the chicken stock to the scraped corn mixture, cut cobs, parmesan rind and lemon zest. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, discard the cobs and if you desire you can strain the stock.
• While the corn stock is cooking, make the base of the soup. In a Dutch oven, render out the pancetta/bacon fat over medium high heat. Cook until browned and crispy. Using a slotted spoon, remove pancetta bits and reserve for topping. To the rendered fat, add the onions and garlic and cook until softened and fragrant, 5-6 min. Add the whole grain mustard and cook for an additional 1-2 minutes.
• Deglaze the pan with white wine, and cook until most of the liquid has evaporated. Add corn kernels, potatoes and a pinch of salt. Stir to combine.
• Add 3 cups of reserved corn stock, bring to a boil and then reduce to simmer for 20 minutes.
• Once the potatoes are tender, add heavy cream and stir to combine. Remove from heat and using an immersion blender, blend the soup for 10-20 seconds making sure to leave some potatoes and corn intact. Season with salt and pepper to taste.
• Ladle soup into bowls and garnish with reserved pancetta, thinly sliced chives and parmesan cheese curls.