Bacon And Corn Chowder Food

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

CORN AND SALMON CHOWDER WITH BACON

Steps:

• Heat oil in medium saucepan on medium-high heat. Add onions, celery and garlic; cook 5 min. or until crisp-tender, stirring frequently. Stir in flour; cook and stir 1 min. Whisk in milk. Add potatoes, corn and thyme; cover. Simmer 20 min. or until potatoes are tender.
• Stir in VELVEETA and mustard; cover. Simmer on medium-low heat 5 min. or until VELVEETA is melted. Stir in fish; cook 8 min. or until fish flakes easily with fork. Remove and discard thyme sprigs.
• Top chowder with bacon. Serve with crackers.

BACON CORN CHOWDER WITH POTATOES

Steps:

• Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
• Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
• Simmer 15 minutes or until potatoes are tender; uncover.
• Add milk and hot sauce; simmer 5 minutes.
• Add corn kernels; simmer 3 to 4 minutes.
• Remove and discard corn cobs and bay leaves.
• Stir in bacon just before serving.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

SLOW-COOKER BACON CORN CHOWDER

Steps:

• In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
• Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
• In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.

CORN CHOWDER WITH BACON

Steps:

• Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
• Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
• Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
• Add flour and mix it in. Cook, stirring, for 1 minute.
• Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
• Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
• Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

BACON AND CORN CHOWDER

Steps:

• Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
• Add potatoes, onions and celery to drippings; cook and stir 2 min.
• Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

BACON CORN CHOWDER RECIPE

Steps:

• Cut bacon into lardoons (1/8" slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the skillet.
• Cook diced onion in the bacon grease until onion is translucent.
• Add minced garlic and cook 30 seconds.
• Dust cooked onions with flour and stir to mix well.
• Pour in the vegetable broth, bay leaves, thyme, parsley, chives, nutmeg, black pepper, salt, smoked paprika, red pepper flakes and diced potatoes. Stir well. Bring liquid to a boil and boil for 10 minutes or just until the potatoes begin to fall apart. With a potato masher, mash the mixture until approximately half the potatoes are mashed.
• Add Half 'n half and corn kernels. Mix thoroughly.
• Taste the chowder and season with more salt, if needed.
• Simmer for 15-20 minutes over low heat to thicken. Be careful the milk in the chowder doesn't scald.
• To serve, place soup in bowls, top with crumbled bacon, fresh chopped parsley and a couple of dashes of nutmeg or smoked paprika.
• Enjoy!

CORN-BACON CHOWDER

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
• Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
• Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

CHICKEN, BACON AND CORN CHOWDER

Steps:

• In a large Dutch oven over medium heat, melt butter.
• Add onion, garlic and jalapeño pepper and saute for 3-5 minutes, or until vegetables are soft.
• In a small bowl, mix soup and broth together until smooth.
• Add soup mixture, Rotel, corn, bacon and chicken to the vegetables and cook for 20-25 minutes, stirring frequently.
• Add milk and cook for another 5-10 minutes.
• Just before serving, add the cheese and lots of fresh ground pepper to taste and heat until the cheese is melted.
• Serve warm with cornbread or fresh hot dinner rolls and a salad.

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

CORN CHOWDER WITH BACON

Steps:

• Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.
• Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
• Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
• Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.

EASY CORN CHOWDER WITH BACON

Steps:

• Dump butter, diced onions and garlic puree into a large pot over medium-high heat.
• Cook until onions are translucent.
• Add the flour to the pot and stir well. Leave flour to cook for three minutes, stirring occasionally.
• Add chicken broth to the pot and whisk well.
• Add milk and whisk again.
• Bring the liquid to a boil.
• Add the canned corn, cream style corn, bacon bits, salt, pepper and chives to the pot. Stir well.
• Reduce heat to medium and leave soup to simmer for ten minutes, stirring occasionally.
• Serve and enjoy!

SLOW COOKER CREAMY BACON CORN CHOWDER RECIPE

Steps:

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on High 5 hours or Low 7 to 8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.

BACON CHEDDAR AND CORN CHOWDER

Steps:

• Chop bacon into bite-sized cubes and place in a hot Dutch oven. Fry until crisp on the edges. (May need to do this in two batches) Remove the bacon with a slotted spoon onto a paper towel-lined plate. Drain half the bacon grease. Add in olive oil. Add in the onions and potatoes. Saute for 2 minutes, scraping the bottom of the dutch oven to loosen up all the bits. Add in the garlic and saute for 1 minute more. Sprinkle the flour over the veggies. Let this cook off for another minute. Add in the chicken broth, cumin, thyme, and corn. Cover and let the chowder simmer on low for 10 minutes. When potatoes are tender, pour in the milk or half and half. Add the cheese and the bacon and let simmer on low for another 10 minutes or until cheese is melted and soup has thickened a bit. Serve with more cheese, green onion, or chives.

CHICKEN, CORN AND BACON CHOWDER

Steps:

• Melt butter in a large saucepan. Add the onion and sauté over medium heat until softened. Add the chicken and bacon and continue cooking until the meats colour.
• Add the Wattie's Cream Style Corn, chicken stock, potatoes and thyme. Stir while bringing to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is cooked and potatoes are tender. Stir in the cream or milk if using and add the chopped parsley before serving with crusty bread.

CORN AND BACON CHOWDER

Steps:

• Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.

COMFORTING CORN CHOWDER WITH RUSSET POTATOES

Steps:

• In a non-stick skillet with a tight-fitting lid, fry bacon pieces uncovered until crisp. Set the bacon aside on paper towels, retain the drippings. Saute chopped onion in the bacon drippings until it's tender and transparent. Add the chopped potatoes to the onion and saute lightly. Combine bouillon paste with water and pour over the potatoes. Cover tightly with the lid and cook until the potatoes are very tender. Pour the cream-style corn into the pan with potatoes and add just enough milk or cream to make a thick broth. Heat through. Spoon into a bowl and garnish with reserved bacon and grated sharp cheddar cheese and chopped green onions, if desired.

BACON AND CORN CHOWDER

Steps:

• 1 Microwave bacon on high for 1 1/2 minutes. Set aside.2 Place onion, potato and capsicum in a microwave-proof bowl with oil. Cover and cook on high for 5 minutes, stirring once, or until vegetables are tender.3 Stir in flour and cook on high for 1 minute. Gradually add stock, stirring all the time. Add corn and cook for 6 minutes on high, stirring twice.4 Purée if desired then return to microwave-proof bowl. Add chopped bacon and milk. Cook for 4 minutes or until hot. Season and serve.NOTE: All timings are guidelines only as individual microwaves will vary slightly.

BACON AND SWEETCORN CHOWDER

Steps:

• Fry the bacon in a little oil in a pan - as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer.
• Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.