A Maize Ing Chowder Food

MAINE CORN CHOWDER

Steps:

• In stock pot, fry bacon until crisp; remove and drain on paper towels.
• Add onion to bacon fat in stock pot; sauté until softened.
• Add potatoes, salt, pepper, and water; bring to steaming point.
• Lower heat and cook until potato is tender (about 15 minutes).
• Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
• Stir in crumbled reserved bacon.
• Serve with oyster crackers.

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
• Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
• Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

HEARTY CORN CHOWDER

Steps:

• Heat butter in a large pot.
• Sauté the onion and garlic until onion is transparent.
• Add the potatoes and toss in the butter to coat.
• Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
• With a potato masher lightly mash the potatoes, leaving some chunks.
• Stir in the creamed corn and milk.
• Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
• *Do not allow to boil as there is a chance the milk may curdle.
• *Simmer gently for 10 minutes or until chowder has thickened.

A-MAIZE-ING CHOWDER

Steps:

• 1. In medium saucepan, combine onions, carrots and potato with chicken broth.
• 2. Cover and simmer 10 minutes or until vegetables are tender.
• 3. Puree then add milk and corn; heat without boiling, to serving temperature.
• 4. Season to taste with salt and pepper.
• 5. Serve sprinkled with parsley.

CORN CHOWDER

Steps:

• In a big pot melt butter over med heat. Simmer onion and celery for about 5 minutes, to soft but not brown.
• Add water, potatoes, corn, sugar and white pepper. Cover and simmer 20-30 minutes, the potatoes should be soft and tender.
• Whisk flour into 1 cup of 1/2 & 1/2 stir into soup. Add the remaining 3 cups 1/2 & 1/2. Simmer 15 more minutes until thickened to creamy.
• Adjust seasonings to taste. If you like thicker soup simmer 5 more minutes. If you like thinner soup add in some milk to desired consistincy.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

CORN CHOWDER I

Steps:

• Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
• Fry the bacon until very crisp. Crumple the bacon and set aside.
• Fry the onion inn the bacon grease until translucent and soft.
• Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
• Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

GRAMMA BROWN'S CORN CHOWDER

Steps:

• Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
• Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
• Mix together flour and a little water to form a paste.
• Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.