EASY CORN CHOWDER
This recipe is tasty on it's own, but is also really good with some cubed cooked ham or bacon added.
Provided by Chesska
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover potatoes, celery and onion with water and bring to a boil.
- Simmer for 20 minutes or until tender.
- Without draining any water, add all remaining ingredients and simmer for another 20 minutes.
NEW ENGLAND CORN CHOWDER
While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.
Provided by John Mitzewich
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
- Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 10 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
MEXICAN CORN CHOWDER
Make and share this Mexican Corn Chowder recipe from Food.com.
Provided by Carolyn M.
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven, heat oil; add onion, and saute until tender.
- Add cumin and cook 1 minute, stirring.
- Stir in corn, milk, and chiles. Heat just to simmering. Do not boil.
- Serve with corn tortilla chips.
Nutrition Facts : Calories 343.3, Fat 13.5, SaturatedFat 4.6, Cholesterol 21.4, Sodium 687.1, Carbohydrate 53.2, Fiber 3.8, Sugar 10.7, Protein 10.2
CORN CHOWDER
Steps:
- Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
- Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
- Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
- While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
- Serve immediately topped with the chives and reserved crispy bacon.
- Corn hole-in-one!!!!
INDIAN CORN CHOWDER
I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder.
Provided by Bonnie Young
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
- Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
- Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
- Serve hot garnished with bacon bits if desired.
Nutrition Facts : Calories 370.1, Fat 20, SaturatedFat 11.9, Cholesterol 52.7, Sodium 1312.6, Carbohydrate 43.4, Fiber 4.4, Sugar 2.7, Protein 9.2
AMERICAN CORN CHOWDER
Make and share this American Corn Chowder recipe from Food.com.
Provided by Dancer
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop bacon into small pieces.
- Fry until lightly brown; add onion, celery and green pepper and fry them.
- Put in potatoes and 2 pints of water.
- Season with salt, paprika and half of bay leaf.
- Simmer until potatoes are cooked.
- Mix flour with half of milk, pour soup into this, stirring continuously.
- Pour this back into saucepan and bring to boil.
- Add the rest of milk and corn.
- Reheat but do not boil.
- Serve hot, sprinkled with parsley.
Nutrition Facts : Calories 576.7, Fat 29.2, SaturatedFat 10.2, Cholesterol 47.1, Sodium 539.7, Carbohydrate 64.2, Fiber 6.9, Sugar 6.4, Protein 17.1
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CORN CHOWDER RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 mins
- In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
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