A Maize Ing Corn Chowder Food

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.

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside.
• Saute onion in reserve 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 peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

THE BEST CORN CHOWDER

Steps:

• Cook bacon and break into small pieces. Set aside.
• In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
• Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
• Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
• Stir in bacon pieces.
• Just before serving, add parsley and a generous grind of white pepper (to taste).

CORN CHOWDER

Steps:

• Husk the corn.
• Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
• Cut the kernels from the cobs and place in a bowl.
• You should have about 2 cups.
• Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
• Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
• Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
• Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
• Some of the potatoes will have broken up, but most should retain their shape.
• Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
• Reduce the heat to medium and season the chowder with salt and pepper.
• Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
• As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
• Adjust the seasoning if necessary.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
• Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls and sprinkle with the chopped chives.

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.

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.

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.

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.

CANNED CORN CHOWDER

Steps:

• Combine all ingredients in a pot, including all liquid from cans.
• Heat until just steaming.
• Add salt and pepper to taste.
• If you like, you can also add some frozen corn to make it "cornier".