How To make Colourful Corn Chowder
Ingredients
12
each
green onions, (spring onions) sliced
2
each
sundried tomatoes, dry packed, chopped
2
each
carrot, chopped
1
each
red bell pepper, chopped
1
each
chilli pepper, deseeded chopped, fresh
2
each
garlic cloves, crushed
1/2
teaspoon
cumin, ground
1/2
teaspoon
coriander, ground
4 1/2
cups
water
2
each
vegetable stock cubes, or powdered stock
2
each
potatoes, cut into 1/2 inch cubes
1
pound
corn, sweet frozen
1
salt, to taste
1
pepper, to taste
1
cup
skimmed milk
2
tablespoon
skimmed milk powder
3
tablespoon
coriander, chopped, fresh, garnish
3
tablespoon
mint, chopped, fresh, garnish
Directions:
Put the onions, tomatoes, carrots, red pepper, chilli, garlic and spices in a large heavy based saucepan with 1/2 to 1 cup of stock.
Cover and bring to boil and boil for 3-5 minutes. Stir in the potatoes and simmer for 3-4 minutes more until liquid has nearly gone.
Stir in remaining stock, simmer partially covered until the potatoes are almost tender, about 5 minutes. Stir in the corn, season with salt and pepper and simmer until all the veg are tender.
3. Take out 1 cupful and liquidise it. Return it to the pot. Mix together the milk and milk powder and add it to the soup. Simmer for another few minutes and adjust the seasoning.
Serve garnished with the fresh chopped coriander and mint.
How To make Colourful Corn Chowder's Videos
Smoky Turkey Corn Chowder with Bacon Recipe
Studded with colorful vegetables, smoky bacon and shredded turkey, this quick and easy chowder comes to the table with mouthwateringly bold flavor. Though many corn chowders are heavy on corn, white potatoes, and cream, our turkey corn chowder features satisfying mouthfuls of onions, peppers, sweet potatoes, carrots and turkey cooked to tongue-tantalizing perfection in a lighter soup base. Delicious and nutritious, this chowder is a welcome reprieve from hefty holiday eating.
Full Recipe:
For this recipe and many others, go to America's home for the holidays:
Facebook:
Instagram:
Twitter:
Pinterest:
Instant Pot Corn & Crab Chowder
Recipe Here!:
What can I say? I love chowders. Soup with a typically dreamy, creamy richness. And with the massive success of my classic New England Clam Chowder, I couldn't pass up the chance to make a lush Corn Chowder.But wait, there's more. How about we add some crab to the mix? And since corn & crab go together wonderfully, I have devised the most wonderful and flavor-filled Corn & Crab Chowder ever to devour. (And if you hate seafood, I've designed it so you can totally leave it out).Get those Instant Pots cranking, folks. It's time to chow down on CHOWDAH!
#pressureluck #instantpot #cornchowder
VISIT for MORE written recipes and easy-to-follow videos - with more always being added!
Want the products I recommend and use? Check out my Amazon store here (#amazoninfluencer):
Want even more content? Please visit and “like” Pressure Luck on Facebook at
If you want to see how to use the two-in-one Pressure Cooker + TenderCrisp (Air Fryer) Ninja Foodi, check this video out!:
If you want to see a video of the Instant Pot Duo Plus compared to the Instant Pot Duo, check this video out here!:
If you want to see a video of the Instant Pot Duo compared to the Instant Pot Ultra, check this video out here!:
If you want to see how to get started using your brand new Instant Pot with no worries and covering all the bases, check this video out!:
And buy at these links below for GREAT prices!:
Ninja Foodi:
IP Ultra Mini (3qt) -
IP Ultra 60 (6qt) -
IP Ultra 80 (8q) -
IP DUO Plus 30 (3qt) -
IP DUO Plus 60 (6qt) -
IP DUO Plus 80 (8qt) -
IP-DUO Mini (3qt)-
IP-DUO 60 (6qt) -
IP-DUO 80 (8qt) -
Instant Pot Smart Wifi:
Advertising Disclosure: Jeffrey Eisner/Pressure Luck is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
How To Make Thai Shrimp & Corn Chowder By Rachael
Rach's Thai Shrimp & Corn Chowder is packed with flavor thanks to curry paste, fresh ginger, garlic, basil & mint.
Ham & Corn Chowder - Delight Of The Bite
This soup tastes like comfort and a bit like a hug...if you could taste one of those ;-) Another oldie but goodie as I've been making this one for 20+ years thanks to my dear friend Terri Wood. I love both the texture and taste of this soup. It's creamy without being heavy and it has a great flavor balance too. Additionally, it's a great way to use up holiday ham. If you're looking to add a new easy soup to your recipes, give this one a try! It's a family favorite around here!!!
HAM & CORN CHOWDER -
2 medium, peeled and chopped potatoes (bakers or yukon gold)
3 cups chicken broth
1 16oz can whole kernel corn - drained
1 cup chopped celery
2 T butter
3 T all purpose flour
2 cups milk (best with 2% or whole)
1/2 cup shredded cheddar cheese
2 cups chopped ham
Salt & Pepper taste
Combine potatoes, broth, corn and celery. Bring to a boil and reduce heat. Simmer, covered for 20-25 minutes.
Meanwhile, melt butter in a heavy saucepan over medium heat. Add the flour and whisk constantly to cook out the flour taste -- about 1 minute. Whisk in the milk and then using a rubber spatula, stir pretty constantly for about 5-7 minutes as the sauce thickens. Pay attention to running the rubber spatula along the bottom of your pan to keep it from forming a skin or burning. Once thickened (to check...dip a spoon in the mixture and run a finger carefully along the back of the spoon...if your finger swipe holds its shape, you're good, add this mixture to the soup pot. Next add the 2 cups of ham and 1/2 cup of cheese. Stir and let this all heat through and allow the cheese to melt -- about 5-10 minutes. Now add some cracked black pepper (to your liking...I'd guesstimate about 3/4 tsp) and check for saltiness before adding salt. Ham is pretty salty and depending on your ham, you may or may not need to add any salt. I like to top this soup with a little more shredded cheddar cheese and some fresh chopped parsley to add freshness. Some fresh chives would also be great. ENJOY!!!
Easy Delicious Chicken Corn Chowder - Great Soup Recipe for Slow Cooker / Crock Pot
My Slow Cooker Crock Pot Chicken Corn Chowder is one of the best stick to your ribs soups that I make. The best part of this recipe is that everything gets tossed in the slow cooker and it does all the work. I know many of my readers get nervous when they see a lot of ingredients in a recipe but keep in mind this is a whole meal in a bowl and I promis it's super easy. It's perfect for those busy nights when everyone is on a different schedule and you need to have something hot for dinner that is ready when the kids pop in and out before practice or after school. It's also great for days when you know you won't have much time in the kitchen to cook after work.
I usually pop all of this in my crock pot and turn it on low. By the time I get back in the house later that evening it's soup time and the house smells amazing. I promise you will love this recipe.
Slow Cooker and Crock pot recipes are easy, fast and delicious. This chicken corn chowder is a wholesome soup with fresh chicken, corn and vegetables that the whole family will love. Put it together, set it and go to work.
Ingredients
Ingredients:
6 boneless skinless chicken thighs, cut into 1 inch cubes
3 cups frozen whole kernel corn
3 large new potatoes, peeled and cut into 1 inch cubes
1 red bell pepper, seeded and chopped
1 leek, cleaned and chopped, (optional)
1 small onion chopped
3 carrots chopped
3 celery stalks, chopped
1 packages (3oz) cream cheese, cut into cubes
2 cups milk
1 can (4.5oz) Old El Paso® chopped green chiles
2 cups Progresso® chicken broth
1 cup sherry wine
3 tablespoons butter
1 tablespoon sugar
1/2 cup heavy whipping cream
2 tablespoons corn starch
Salt and pepper to taste
1 pound of cooked crumbled bacon (optional for garnish)
1/2 cup of fresh parsley, chopped (optional for garnish)
Add everything to the slow cooker except for the heavy cream, cornstarch, bacon and parsley.
Cover; cook on high heat setting for about 4 hours or low for 8 hours.
Once chowder has cooked and potatoes are tender, whisk the heavy cream and the cornstarch in a bowl until smooth. Stir into slow cooker and cover and cook for an additional 15 minutes.
Season with salt and pepper to taste. Before serving top individual bowls with a sprinkle of fresh parsley and crispy bacon.
Tips: This dish is great served with biscuits and a salad.
If you don't like to cook with wine you can substitute chicken broth.
Keep on Cookin’ | Corn and Sweet Potato Chowder
Get ready to learn how to make the summer's hottest dish - Corn And Sweet Potato Chowder. Chef Nick Rabar shows you how to prepare this favorite using fresh ingredients, for a flavorful and colorful meal.
For more information:
Chef Nick Rabar
@avenuenamericankitchen
avenuenamericankitchen.com
Presented by Wines & More
winesandmoreri.com