Best Smoky Corn Chowder Recipes

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SMOKY TURKEY CORN CHOWDER WITH BACON



Smoky Turkey Corn Chowder with Bacon image

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Provided by Rhoda Boone

Categories     Soup/Stew     turkey     Thanksgiving     Kid-Friendly     Corn     Fall     Winter     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

6 slices bacon (4 ounces)
1 medium yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 teaspoon ground cumin
6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 teaspoons dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
Sliced scallions, for serving
Chopped parsley, for serving

Steps:

  • In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
  • Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
  • Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  • Serve chowder topped with crumbled bacon, scallions, and parsley.

SMOKY CHEDDAR, HAM AND CORN CHOWDER



Smoky Cheddar, Ham and Corn Chowder image

When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 7

1 fully cooked boneless ham steak (1-1/2 pounds), cubed
2 large baking potatoes, peeled and cubed
2 cups 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 medium onion, finely chopped
1-1/2 cups shredded smoked cheddar cheese

Steps:

  • In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.

SMOKY CORN CHOWDER



Smoky Corn Chowder image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Steps:

  • Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
  • Serve the corn chowder topped with bacon, scallions, herbs and cheese.

SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD



Smoky Chipotle-Chicken Corn Chowder with Salsa Salad image

Categories     Salad     Sauce     Chicken     Corn     Simmer

Yield 4 servings

Number Of Ingredients 20

5 tablespoons EVOO (extra-virgin olive oil)
1 large onion, chopped
3 large garlic cloves, chopped
1 chipotle chili in adobo, chopped
2 celery ribs, finely chopped
1 teaspoon ground coriander, 1/3 handful
1/2 teaspoon ground cumin (eyeball it)
Salt and black pepper
20 white or yellow tortilla chips, plus some for garnish
1 quart chicken stock
3 boneless, skinless chicken breasts, cut in half lengthwise, then cut into small bite-size pieces
2 10-ounce boxes frozen corn kernels
Juice of 2 limes
1 tablespoon Dijon mustard (eyeball it)
2 ripe Hass avocados
1 pint grape tomatoes
2 tablespoons fresh cilantro leaves, a palmful, chopped
1 small head romaine lettuce, washed and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
  • While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
  • While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
  • Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
  • If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.

SMOKY ROASTED CHICKEN AND CORN CHOWDER



Smoky Roasted Chicken and Corn Chowder image

This recipe is out of Taste of Home's Healthy Cooking Magazine. A lightened version of a warm comfort food!

Provided by Shelby Jo

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 slices bacon, chopped
1 cup diced onion
1/2 cup celery, diced
1/2 cup red bell pepper, diced
2 teaspoons garlic, minced
1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 (12 ounce) can evaporated milk
1 (14 1/2 ounce) can diced tomatoes, well drained
1 (14 3/4 ounce) can cream-style corn
2 cups roasted chicken breast, chopped
1 tablespoon hickory flavored barbecue sauce
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt (or to taste)

Steps:

  • Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
  • Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
  • Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

Nutrition Facts : Calories 280.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 59.7, Sodium 655, Carbohydrate 28.1, Fiber 2.7, Sugar 6.7, Protein 22.8

JULIE'S SENSATIONAL SMOKY CORN CHOWDER



Julie's Sensational Smoky Corn Chowder image

This hearty chowder uses pantry staples to come together quickly. It is spicy, smoky, creamy, and out-of-this-world delicious! A perfect meal for a chilly evening. Try it tonight!

Provided by juliebfleming

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
1 (4 ounce) can fire-roasted diced green chilies, with their juice
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes
2 (14.5 ounce) cans whole new potatoes - rinsed, drained, and diced
2 (10 ounce) packages frozen corn, thawed
4 cups vegetable broth
1 cup half-and-half
¼ cup tortilla chips, or to taste
1 tablespoon grated Cheddar cheese, or to taste
1 tablespoon sour cream, or to taste
1 tablespoon sliced green onions, or to taste

Steps:

  • Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
  • Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
  • Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 42.6 g, Cholesterol 17.4 mg, Fat 11.7 g, Fiber 5.7 g, Protein 7.4 g, SaturatedFat 4.3 g, Sodium 858.1 mg, Sugar 6.7 g

SMOKY CORN CHOWDER WITH COCONUT MILK



Smoky Corn Chowder with Coconut Milk image

Using frozen corn means that this chowder can be made year-round, but feel free to use fresh corn when it's at its peak in late summer. The fresh kernels contain a delicious milky substance that will add flavor and help to thicken the soup. Smoked paprika gives this corn chowder a smoky flavor that's further accentuated by vibrant poblano chiles. Starchy russet potatoes work particularly well in this soup and help thicken it, however, any potato variety will work.

Provided by Vallery Lomas

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 poblano chiles, seeded and diced
1 jalapeño, seeded and minced (see Cook's Note)
Kosher salt and ground black pepper
3 cloves garlic, minced
2 1/4 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Two (12- to 16-ounce) bags frozen corn (see Cook's Note)
1 large russet potato, scrubbed and diced (about 2 cups)
4 cups vegetable stock or broth
One 15-ounce can full-fat coconut milk, well-shaken
2 limes, juiced
1/4 cup cilantro leaves, for serving
Hot sauce, for serving (optional)

Steps:

  • Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
  • Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
  • Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
  • Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
  • Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
  • Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.

SMOKY CORN AND POTATO CHOWDER



Smoky Corn and Potato Chowder image

Really yummy, warm chowder and its great with or without the sausage. From Del Monte- mostly from canned ingredients.

Provided by alijen

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
1 (14 3/4 ounce) can creamed corn
1 cup smoked sausage (regular or turkey , 6 ounces)
3/4 lb new potato
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup shredded smoked cheddar cheese
1/2 cup shredded swiss cheese

Steps:

  • Boil potatoes until tender.
  • Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
  • Cook sausage, if not already, and slice into small peices.
  • Stir milk into creamed corn in large saucepan.
  • Add sausage, potatoes and whole kernel corn.
  • Heat through, stirring occassionally.
  • Stir in both kinds of cheese until melted.
  • Garnish with green onion slivers, if desired.

VEGETARIAN SMOKY, SPICY CORN CHOWDER



Vegetarian Smoky, Spicy Corn Chowder image

Make and share this Vegetarian Smoky, Spicy Corn Chowder recipe from Food.com.

Provided by Eat Your Vegetables

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 large sweet onion, pared into 8 chunks
4 scallions, sliced
2 garlic cloves, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 large red potatoes, cut into chunks
20 ounces frozen corn
4 cups vegetable broth
1 tablespoon liquid smoke
1 cup half-and-half
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon black pepper (to taste)

Steps:

  • Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
  • Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
  • Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
  • Transfer half the soup to a blender and puree until smooth.
  • Return to the pot, add the salt and pepper and stir to combine.

SMOKY CORN AND CHILI CHOWDER



Smoky Corn And Chili Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 3h40m

Yield Four servings

Number Of Ingredients 14

1 cup low-fat yogurt
1 cup stone-ground cornmeal
1/2 teaspoon salt
1 teaspoon freshly ground pepper
5 cups fresh corn
2 tablespoons olive oil
1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced
2 small poblano peppers, roasted, seeded, deveined, peeled and minced
1 small onion, peeled and minced
6 poblano peppers, roasted, seeded, deveined, peeled and chopped
1 teaspoon minced fresh marjoram leaves
8 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Place the yogurt in a strainer lined with cheesecloth. Set aside to drain for 3 hours. This will become yogurt cheese. Bring 2 cups of water to a boil. Whisk in the cornmeal. Cook until creamy, about 25 minutes. Season with the salt and pepper. Set aside.
  • Heat a large cast-iron skillet until smoking. Add 2 1/2 cups of the corn. Dry roast, stirring constantly, about 3 minutes. Set aside.
  • Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil. Cover the bottom of each with a thick layer of the cornmeal mixture. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese. Top with the remaining cornmeal. Refrigerate for 2 hours.
  • Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth. Simmer for 3 minutes.
  • Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 17 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1357 milligrams, Sugar 28 grams, TransFat 0 grams

EPICURE'S SMOKY CORN CHOWDER



Epicure's Smoky Corn Chowder image

Smoky Corn Chowder, cornmeal muffins, low-fat cheddar cheese and vegetables with Victorian Epicure Dip

Provided by LuvSpices

Categories     Chowders

Time 10h20m

Yield 4 serving(s)

Number Of Ingredients 9

3 slices bacon, chopped into small pieces
4 cups frozen sweet corn
1/4 cup ve 3 onion dip mix
1 medium russet potato, peeled and cut into thirds
2 cups prepared victorian epicure vegetable bouillon
1 cup partly-skimmed reduced-fat evaporated milk
1/2 cup milk
1/8 teaspoon victorian epicure chipotle pepper
victorian epicure pepper, to taste

Steps:

  • 1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat.
  • 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary.
  • 3. Sprinkle with bacon and serve.
  • Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,.
  • Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g.
  • Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip.
  • Cost per serving: $1.73.

Nutrition Facts : Calories 282.8, Fat 10.1, SaturatedFat 3.5, Cholesterol 15.8, Sodium 164.7, Carbohydrate 45, Fiber 5.1, Sugar 5.9, Protein 9

SMOKY CORN CHOWDER



SMOKY CORN CHOWDER image

Categories     Soup/Stew     Vegetable

Yield 4 to 6 Servings

Number Of Ingredients 10

8 ounces sliced bacon, cut into 1/2-inch pieces
1 large sweet onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 10-ounce packages frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup half-and-half
Kosher salt and pepper
4 scallions, trimmed and thinly sliced

Steps:

  • Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tablespoons of the drippings and return the pot to medium heat. Cook the onion, stirring occasionally, until soft, 5 to 7 minutes. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pot, add 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.

SMOKY CORN CHOWDER



Smoky Corn Chowder image

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

Provided by Marz7215

Categories     Chowders

Time 1h

Yield 6 bowls of soup, 4-6 serving(s)

Number Of Ingredients 9

8 ounces sliced bacon, cut into 1/2 inch pieces
1 large sweet onion
2 garlic cloves, finely chopped
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
2 (10 ounce) packages frozen corn
3 cups low sodium chicken broth or 3 cups vegetable broth
1 cup half-and-half
4 scallions, trimmed and thinly sliced

Steps:

  • Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
  • Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
  • Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
  • Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.

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