GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
- Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
- Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
ATLANTIC SEAFOOD CHOWDER
Make and share this Atlantic Seafood Chowder recipe from Food.com.
Provided by Chef mariajane
Categories Chowders
Time 40m
Yield 11 cups
Number Of Ingredients 16
Steps:
- Preheat a heavy bottomed pot over medium high heat.
- Add bacon and cook slowly until crisp and golden, strain off fat.
- Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves.
- Sauté stirring occasionally until vegetables are tender but not browned, about 5 minutes.
- Add diced potatoes, clam juice, cream and broth, covering potatoes.
- Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes.
- Stir in lobster meat and season to taste with sea salt and pepper.
- Serve garnished with fresh chives and parsley.
NORTHWEST SEAFOOD CORN CHOWDER
This chowder showcases the best of Northwest seafood; it's all in here, from bay scallops to snapper.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender., Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside., In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery and shallot; cook until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened., Cut corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf.
Nutrition Facts : Calories 476 calories, Fat 33g fat (18g saturated fat), Cholesterol 145mg cholesterol, Sodium 518mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
ATLANTIC SEAFOOD CHOWDER
Make and share this Atlantic Seafood Chowder recipe from Food.com.
Provided by Chef mariajane
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare all ingredients as needed. Heat a heavy bottom pot over medium heat. Add the bacon and cook slowly unti crisp and golden. Stir in the butter, onion, garlic, celery, carrot; lightly season and sauté for about 5 minutes, until they sweat a little. Add the potatoes, clam juice herb bundle and enough water to barely cover the potatoes. Bring to a boil, reduce to a simmer and cook for 10 minutes. Lightly season with salt and pepper and add the lobster, halibut, salmon, scallops, mussels, clams and shrimp. Cover and cook until clams, and mussels have opened up. Season with salt and pepper, and finish with cream. Taste and adjust the sesoning as needed. Serve garnished with fresh chives and parsley and a fresh biscuit. Enjoy!
Nutrition Facts : Calories 712.1, Fat 29.2, SaturatedFat 15.3, Cholesterol 590.5, Sodium 997.2, Carbohydrate 27.1, Fiber 3.4, Sugar 4.2, Protein 81.9
ATLANTIC CORN CHOWDER
This is a great chowder to serve on a cold day. Great served with fresh biscuits.
Provided by Jennifer Atherton
Categories Cream Soups
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
- Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 61 g, Cholesterol 7.6 mg, Fat 2.5 g, Fiber 4.2 g, Protein 11.9 g, SaturatedFat 1.3 g, Sodium 407.6 mg, Sugar 16.4 g
SEAFOOD CHOWDER (ATLANTIC CANADA) RECIPE - (4.5/5)
Provided by á-646
Number Of Ingredients 13
Steps:
- 1. Start by heating a large soup pot, preferably stainless steel (not non-stick) over medium high heat, then adding the bacon. Stir and fry the bacon until it's nicely browned. Pour off all but about a tablespoon of the fat that accumulates. 2. Reduce heat to medium and add the butter. 3. Add the onion and celery and saute gently for about five minutes until the onion is nice and soft. Add one (just one!) clove of the garlic and stir for a few seconds. 4. Add in the potato, the clam juice, water and bay leaves and bring the mixture to a rapid boil over high heat. 5. Keep the heat at medium-high and boil it hard for 10 minutes. This helps to release starch from the potato which helps to thicken the chowder later. 6. Reduce heat to medium-low and add in the seafood. Simmer very gently for five to eight minutes. 7. At this point, the chowder can be cooled and stored until you're ready to finish and serve it later. When ready to serve, add in the cream, a pinch of dried thyme, a very finely minced clove of garlic and salt and pepper to taste. 8. I personally like a chowder that has that rich flavour of fresh garlic (not too much though) and is very peppery. 9. Bring the pot just to a steaming hot (don't let it boil) temperature over medium-low heat, about ten minutes. Remove and discard the bay leaves. Serve with bread, biscuits or crackers and a side donair.
ATLANTIC CLAM CHOWDER
Make and share this Atlantic Clam Chowder recipe from Food.com.
Provided by Alia55
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy saucepan, sauté side and back bacon until almost crisp.
- Add celery and onion and cook just until limp.
- Add stock and potato.
- Cover and simmer about 10 minutes.
- Add clams and simmer about 10 minutes.
- Add milk and heat to just below the boiling point.
- Add salt and pepper to taste.
Nutrition Facts : Calories 408.1, Fat 21.1, SaturatedFat 7.7, Cholesterol 79.6, Sodium 920.1, Carbohydrate 24.4, Fiber 1.6, Sugar 9.8, Protein 28.8
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