Summer Corn and Chicken Chowder
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
Ree Drummond's Top-Rated Corn and Cheese Chowder | The Pioneer Woman | Food Network
Ree's Corn and Cheese Chowder is good in ANY weather!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Chowder
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Corn and Cheese Chowder
Recipe courtesy of Ree Drummond
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 12 servings
Level: Easy
Ingredients
4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out
Directions
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ThePioneerWoman #ReeDrummond #FoodNetwork #CornandCheeseChowder
Ree Drummond's Top-Rated Corn and Cheese Chowder | The Pioneer Woman | Food Network
Creamy Southwest Corn Chowder
Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Southwest Corn and Ham Chowder | RadaCutlery.com
Make this delicious southwest inspired cheesy corn and ham chowder with that leftover Easter or Christmas ham. Add some buttery Yukon gold potatoes, sweet red and green peppers, sweet corn and a can of tomatoes with green chilies and some sharp cheddar cheese. Extra delicious when served in fresh bread bowls.
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
Rada Cutlery kitchen products are available locally from Fundraising Groups and Independent Sellers or on the Rada Kitchen Store web site. Each year approximately 19,000 non-profit groups make 40% fundraising profit selling Rada Cutlery.
Go to to learn more about how your group can fund raise with Rada's kitchen product (knives, utensils, stoneware, cookbooks and quick mixes).
Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me! Today we are going to use up some leftover ham for this delicious, cheesy Southwest Ham and Corn Chowder. We’re going to start with our stock first.
So here in my pot I’ve been simmering leftover ham bone for about an hour. I’m going to remove it now. We’re left with super flavorful, salty broth that we’re going to use as the base for our chowder.
For my chowder I’m going to use some buttery Yukon Gold potatoes, about 5 to 7. We’re going to cube those with my Rada Cook’s Knife.
Now we’re going to chop two different peppers, a bright, red sweet pepper and a green pepper. Cut them into some nice, long strips.
We’re also going to chop one small onion. Remove the blossom and the root, take your knife down the middle, and bring it down all the way through. Down and through the middle. Run your knife across. Then we’re going to use garlic. Crush it and chop.
To my simmering stock I’m going to add cubed potatoes first because they take longer to cook. Then I’m going to add about a tablespoon of chicken base. We’ll give this 4 to 5 minutes and add our other veggies.
For this recipe we’re going to use 2 cups of milk total. I’m going to whisk into that a quarter cup of flour. Just get it all incorporated. It’s going to thicken our chowder.
To our bubbling pot we’re going to add our red and green pepper, onion, and garlic. Get that all down in there. To that I’m going to add some smoked paprika and some black pepper. I’m not adding salt because our ham is going to be pretty salty.
The last of our vegetables that will go in is 1 bag of frozen corn that I let come to room temp and 1 can of tomatoes with green chilies. Give it a stir with my non-scratch spoon and let it sit.
We are going to add our milk and flour and just stir constantly as we pour. To this I’m adding 2 cups of shredded sharp cheddar. Then we’ll add 1 more cup of milk and let this go.
So our cheese has incorporated and we’re ready for our leftover ham. You can use as much or as little as you like. Give it a stir.
So now we’re ready to plate. With my Rada Tomato Slicer I’m going got scoop out a bread lid and we’re ready to ladle in our chowder.
So here’s our cheesy ham and corn chowder, ready to be devoured! Thanks so much for joining me today. Be sure to subscribe to our YouTube channel, and visit our website at RadaCutlery.com.
End of Video Transcript
Mexican Poblano Corn Chowder
Smoked Mac and Cheese is a creamy, cheesy pasta side dish with crispy crumb coating on top. Make this recipe in a wood fire smoker, pellet smoker, or electric smoker!
=========================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
8 medium ears corn
4 tbsp butter
1 yellow onion, diced
2 ribs celery, diced
2 poblano peppers, seeded and finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp Mexican oregano
1 bay leaf
1 lb yellow potatoes, peeled and cut into 1/2 pieces
3 cups whole milk
1 cup heavy cream
1 tbsp ancho chile powder (or chile powder of choice)
Garnish
1/2 cup cilantro, chopped
1/2 cup Mexican crema or sour cream
1/2 cup crumbled cotija cheese
Lime wedges
Instructions
On a medium hot grill or hot grill pan, char the corn all over, 12-15 minutes. Set aside until cool enough to handle.
Turn a small dipping sauce bowl over and place in the bottom center of a large bowl. Position each ear of corn lengthwise on the small bowl and slice the corn kernels off each cob, scraping the cob with the knife to extract any juices. Repeat with all ears of corn.
Cut 3-4 bare corn cobs in half, discarding the rest. Set the corn kernels and cobs aside.
In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.
Remove lid. Add the corn kernels and cobs, potatoes, milk, cream and ancho powder (or chile powder of choice). Bring to a boil, cover, and lower the heat to simmer. Cook, stirring occasionally, about 25 minutes. Test potatoes with fork to be they are tender yet cooked. Carefully remove and discard the cobs and bay leaf.
Transfer 2 cups of the soup to a blender and purée until smooth. Be careful and leave gap in lid to let steam out and cover with towel.
Stir the thick puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder to taste.
Divide into soup bowls and garnish with the cilantro, Mexican crema, cotija cheese crumbles and additional ancho chile powder. Serve with lime wedges.
=========================================
Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too!
FOLLOW ME HERE:
Facebook:
Instagram:
Pinterest:
Twitter:
Email: kevin@keviniscooking.com