#Chowdering

Creamy Cheddar Corn Potato Chowder All I see on my explore page is soups and sweet potatoes.😭 I want no parts. Chowder & Soup are close cousins but for the purposes of texture I prefer to make chowder. #gourmaebae

The creamiest and most flavorful Corn Chowder made with Conecuh Sausage. This soup was a huge hit with the entire family! 🌽 🍲 THE RECIPE✨ • 16oz Conecuh sausage • 1/2 onion, diced • 2 medium carrots, diced • 2 celery stalks, diced • 1 tbsp minced garlic • 1/4 cup flour • 4 cups chicken broth • 1 cup heavy whipping cream • 1 tbsp Italian seasoning • 1/2 tsp cayenne pepper • salt and pepper, to taste • 4 cups frozen or fresh corn • 2 large potatoes, peeled & diced In a large pot, cook the sausage over medium heat, until browned. Once fully cooked, remove the sausage and set aside, leaving the drippings in the pot. Add the onion, celery, and carrots to the pot and sauté for about 5 minutes, until softened. Stir in the garlic and cook just until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to cook it out. Slowly pour in the chicken broth, stirring well to keep things smooth. Add the cream, corn, potatoes, Italian seasoning, cayenne pepper, salt, pepper, and the cooked sausage back to the pot. Increase the heat and bring the soup to a boil. Once boiling, reduce to a steady simmer. Cover and cook, stirring occasionally, until the potatoes are tender. The soup will continue to thicken the longer it simmers. Enjoy! #easyrecipe #soup #cornchowder #dinnerideas

Lunch. So good !!

This creamy Corn Chowder is pure comfort in a bowl 🌽Warm, creamy, and packed with sweet corn flavor 🌽 perfect for chilly nights! So easy, so cozy, and full of sweet corn flavor. You’ll want to save this and try it tonight — everyone will love it! RECIPE 👇 📝 Ingredients 4 cups sweet corn (fresh, frozen, or canned – drained) 2 tbsp butter 1 small onion, finely chopped 2 cloves garlic, minced 1 medium potato, diced small 3 cups chicken broth 1 cup milk ½ cup heavy cream ½ tsp salt ½ tsp black pepper ½ tsp paprika ½ tsp dried thyme ½ cup shredded cheddar cheese (optional) 2 tbsp chopped parsley (for garnish) 👩‍🍳 Instructions In a pot, melt butter over medium heat. Add onion and cook until soft. Stir in garlic and cook for 30 seconds. Add corn, diced potato, broth, salt, pepper, paprika, and thyme. Simmer for 15 minutes until potatoes are tender. Blend half of the soup for a creamy texture (leave some chunky). Stir in milk and cream. Simmer 3–4 minutes more. Add cheddar if using and stir until melted. Serve hot, garnished with parsley. 💡 Tip Top with crispy bacon bits and extra cheddar for a true diner-style chowder. #cornchowder #comfortsoup #souprecipe #creamy #easyrecipe #homecooking #fallrecipes #familydinner

When it’s absolutely freezing outside, the only correct dinner is a big pot of cozy corn chowder 🥣❄️ Creamy, hearty, a little smoky from the bacon, and just enough cayenne to warm you from the inside out. This is comfort food season and I’m leaning all the way in. COZY CORN CHOWDER Ingredients: • 1 tbsp butter • 1 tbsp olive oil • 1 small yellow onion, diced • 2 carrots, peeled and diced • 3–4 russet potatoes, peeled and diced • 4 cups chicken broth • 3 cups frozen corn • 1½ cups half-and-half • 1 cup shredded cheddar cheese (plus more for topping) • 4–6 slices bacon, cooked and crumbled • 1 tsp salt (adjust to taste) • ½ tsp black pepper • ¼ tsp cayenne pepper (more if you like a little heat) Don’t be like me a mistake at the cinnamon for cayenne pepper💀 How to make it: 1️⃣ In a large pot, heat butter and olive oil over medium heat. 2️⃣ Add the diced onion and carrots and sauté for about 6–8 minutes until soft and fragrant. 3️⃣ Stir in the diced potatoes, chicken broth, salt, pepper, and cayenne. Bring to a boil, then reduce to a simmer. 4️⃣ Cover and cook for 18–22 minutes, until the potatoes are very tender. 5️⃣ Using a spoon or potato masher, smash about half of the potatoes right in the pot to naturally thicken the chowder (leave the rest chunky for texture). 6️⃣ Stir in the frozen corn and cook for 5 minutes. 7️⃣ Add the half-and-half and shredded cheese, stirring until melted and creamy. 8️⃣ Taste and adjust seasoning as needed. 9️⃣ Serve hot and top with crispy bacon and extra cheese. Best enjoyed with fuzzy socks, a warm blanket, and nowhere to be 🕯️🤍 If cozy dinners are your love language, this one’s for you.

Corn and Potato Chowder Recipe Ingredients 3 cups frozen diced hash brown potatoes (about 1/2 of a 32 oz bag) 2 (15 oz) cans corn, drained 4 cups chicken or vegetable broth 1 (10.5 oz) can condensed cream of chicken or cream of celery soup 1 cup shredded cheddar cheese Directions Add the frozen diced hash brown potatoes and drained canned corn to the slow cooker, spreading them out evenly. Pour in the chicken or vegetable broth, then add the condensed cream soup. Stir everything together until the soup is mostly incorporated into the broth (it doesn’t have to be perfectly smooth). Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and the chowder has thickened slightly. About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if desired (optional, not counted in the 5 ingredients). Ladle into bowls and serve hot. If you have them on hand, garnish with a little extra cheese, cracked black pepper, or chopped green onions.

grandma lornas corn chowder 🫶🏻 from my family to yours!! comment “CHOWDER” down below & I’ll send you the full recipe to your inbox 💌

This Creamy Corn Chowder is the kind of cozy bowl we love this time of year. It’s packed with sweet corn, tender potatoes, and a rich, creamy broth that tastes like it simmered all afternoon but comes together easily in one pot. It’s hearty enough for dinner, simple enough for a busy weeknight, and perfect with warm bread on the side. Comment YUM for the recipe! https://www.powellfamilycooking.com/creamy-corn-chowder/

Hearty Corn Chowder (Serves 10+) 3 Tbsp butter 1 medium onion (chopped small) 5 celery stalks (chopped small) 3 medium carrots (chopped small) 3 cloves garlic (minced) ⅓ cup flour 7 cups chicken broth 3 medium russet potatoes (peeled and diced) ½ tsp Italian seasoning a large pinch smoked paprika salt and pepper to taste 24 oz frozen corn ¾ cups heavy whipping cream 8 oz diced ham 6 oz bacon bits 1½ tsp Dijon mustard In a large pot, melt butter over medium heat. Add onion, celery, and carrots; cook 6–7 minutes until softened. Add garlic and cook 30 seconds. Sprinkle flour over vegetables and cook 1 minute, stirring. Slowly whisk in chicken broth until smooth. Add potatoes, Italian seasoning, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a gentle simmer and cook 18–22 minutes until potatoes are tender. Stir in frozen corn, heavy cream, ham, and bacon bits; simmer 10–12 minutes. Stir in Dijon mustard and simmer another 10 minutes to heat through, avoiding a rapid boil. Serve warm.

Freshly made, Corn Chowder.

Already chicken corn chowder!

Cooking Corn Chowder Soup😍❤️😋😋 #fypシ゚viralシfypシ゚ #saladmaster #cooking #cornchowder #yummyyummy