NEW ENGLAND BACON CORN CHOWDER
Provided by Allie Taylor
Time 40m
Number Of Ingredients 16
Steps:
- Saute onion, potato and celery in butter.
- Add 1 cup of water.
- Simmer until vegetable are tender. (about 10 minutes)
- Add creamed corn,whole corn, milk, cream and seasonings.
- Simmer about 20 minutes. (Do not boil.)
- Serve hot and garnish with extra crumbled bacon and chopped green onion if desired.
- This chowder tastes even better if it sits a little longer or even the next day.
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
CORN CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
NEW ENGLAND CORN CHOWDER
Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak crackers in milk.
- Cut bacon or salt pork into cubes and brown in a large saucepan.
- Add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
- When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
- Simmer and serve.
Nutrition Facts : Calories 328.4, Fat 11.6, SaturatedFat 4.2, Cholesterol 20.1, Sodium 825.4, Carbohydrate 50.5, Fiber 5.5, Sugar 5.1, Protein 9.8
NEW ENGLAND CORN CHOWDER (THE EASIEST)
This is so simple and sooooo yummy. This is very good served on a cool day. My MIL is the proud owner of this one. We absolutly love this chowder. DO NOT ADD SALT!!
Provided by Parkers Mom
Categories Chowders
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat corn in microwave for 4 minutes.
- Mix all ingredients except the potatoes and simmer between low/medium heat for 30 minutes.
- Add potatoes.
- Now serve and enjoy!
Nutrition Facts : Calories 276.4, Fat 16.9, SaturatedFat 9.1, Cholesterol 45.9, Sodium 416.5, Carbohydrate 20.2, Fiber 1.8, Sugar 1.9, Protein 12.2
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