Summer Corn and Chicken Chowder
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Easy Vegetarian Corn Chowder
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*An easy to make chunky Veggie Corn Chowder recipe chock full of corn, potatoes, and beans with white cheddar and optional jalapeño peppers. This vegetarian corn chowder comes together in about 30 minutes making it a cozy weeknight favorite! This recipe is vegetarian and gluten free.
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Corn Chowder with Bacon and Potatoes - SOUPer Bowl Sunday #1 - a traditional comfort food
Corn Chowder with Bacon and Potatoes
4 slices bacon
2 - 11 ounce cans Shoepeg Corn (or 3-4 ears fresh corn)
2 ribs celery, chopped
2 carrots, diced
1 small onion, diced
6 small gold potatoes, cubed
1/2 red pepper, diced
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch of cayenne pepper, optional
6 cups chicken broth
1/4 cup cornstarch
1 cup heavy cream
salt & pepper to taste
Using a medium to large soup pot, fry chopped bacon until it is just done.  Remove bacon pieces from the soup pot to drain on a paper towel lined plate, leaving as much bacon grease in the soup pot as you can.
Add the celery, carrots, onion, potatoes, and red pepper to the soup pot, stirring well to coat everything with the bacon grease. Cook over medium heat for about 5 to 7 minutes just to start the cooking process. Add the corn, paprika, onion powder, garlic powder, and cayenne pepper; and cook for approximately 30 seconds.
Reserve 1/2 cup of the chicken broth to whisk with the cornstarch. Add the other 5 1/2 cups of chicken broth to the soup pot. Bring to a boil and cook for 15–20 minutes or just until the potatoes are done. (You can insert a knife into a piece of the potato to see if it is soft and ready to eat.)
Once the vegetables are cooked, whisk the cornstarch into the reserved 1/2 cup of chicken broth. Slowly stir this into the boiling chowder mixture. Boil 2-3 minutes or until it is slightly thickened. Now, stir in one cup of the heavy cream.. Reduce the heat and simmer for another 2-3 minutes.
Sample the chowder to see if you need to add salt and pepper. I normally add about 1/2 teaspoon of each, but you can add it to your taste preference.
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#cornchowder #potatochowder #chowder #comfortfood #soup


Easy Black Bean and Corn Soup (Just 4 Ingredients!)
Easy Black Bean and Corn Soup is a super easy, flavorful and incredibly healthy recipe that kids and adults love. Just 4 ingredients and 15 minutes to make it from start to finish!
Easy Black Bean and Corn Soup Recipe here:
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Hi, it’s Aviva Goldfarb, and I am going to show you another soup-er easy recipe. Soup-er because we’re making easy black bean and corn soup. And it’s only four ingredients; it takes literally about ten minutes to make it, and it’s so healthy and flavorful, you’re going to love it!
One serving of this soup has half your daily fiber needs—and fiber is so important for your health—and has plenty of protein. But more importantly, it’s really easy, and you’re going to love it, and your family is going to love it. All we have are black beans—you can use canned black beans—three cans total, but I made these in the slow cooker, and you can get that recipe by clicking below the video—and salsa, which has a lot of nutrition in just one ingredient. And we are using frozen, or you can use canned, corn kernels, and some cumin, or coo-min, however you like to say it. And a little bit of water. I don’t really count that as one of the ingredients. I don’t know if that’s cheating or not, but I think it’s four ingredients.
The first thing that we’re going to do is we’re going to combine three cups, or two cans, of beans and the salsa and the water and the cumin in the pot and get those heating up in a hot pot. And while they’re heating, we’re going to puree them using an immersion blender. If you don’t have an immersion blender, I highly recommend getting one. They are so useful for soups and smoothies and other things. They’re not very expensive. But you can also do this in a standing blender; it’s just a little more work and mess. After you’ve blended it to your desired consistency—I like to leave it a little bit chunky but mostly smooth—then we’re going to add the last can of black beans, or one and a half cups of black beans, and the corn kernels so it’s still going to have the texture and the chunkiness.
I got so hungry making that soup because it took so much work—not—that I poured myself a ginormous bowl of soup. And I put sour cream, and cheddar cheese and cilantro in mine, and one of the fun things about making a soup like this for your family is that everybody can dress it up the way that they like it, and it makes it kind of a fun meal, and they can customize it kind of to their own flavors. And if even that was too much effort for you, you can make this whole soup in the slow cooker so you don’t have to do any of the work.
So if you like this recipe and this video—and by the way, the details for the recipe and how to make it in the slow cooker are in the link just below the video—make sure and give the video a thumbs up, leave a comment, and subscribe to the YouTube channel. And remember, you are never too busy to eat well, especially when dinner only takes ten minutes!
Corn Chowder #nutritionfactsorg #recipes #healthyrecipes
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Black Bean and Corn Soup
4/25/08-Extension Food Specialist Barbara Brown prepares black bean and corn soup.
For the recipe, visit: