Best Spices For Corn Chowder Food

GINA'S SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

THE BEST EVER CORN CHOWDER

Steps:

• 1. In a large soup pot, heat the oil over high heat. Add onion and celery and saute for 2 or 3 minutes, until translucent. Add garlic and cook for 1 minute.
• 2. To this mixture, add the flour and stir until well blended. Add the broth a little at a time, stirring and scraping down sides of pot. Add corn and Old Bay Seasoning; simmer until the soup has thickened, about 5 minutes.
• 3. In a blender, puree half the soup until smooth. Pour this back into the pot and add the potatoes.
• 4. Simmer until the potatoes are cooked or about 20 minutes. Season with salt and pepper to taste. Serve garnished with chopped chives.
• 5. NOTE: If you don't have safflower or grapeseed oil, you may use regular oil, but don't use high heat. It may take an extra few minutes for the onion and celery to become translucent.

WHAT TO SERVE WITH CORN CHOWDER

Steps:

• Choose your preferred side dish for corn chowder.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
• Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
• Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
• Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
• Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

GRAMMA BROWN'S CORN CHOWDER

Steps:

• Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
• Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
• Mix together flour and a little water to form a paste.
• Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

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.

SPICY CORN CHOWDER

Steps:

• Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn't boil otherwise the fat will separate itself from the milk.
• Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.
• Dice up the bell pepper and add it to the pot. Throw in the corn too.
• Cut the chili pepper into small pieces and off into the pot with it.
• Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.
• Stir everything well and let it simmer for about 5 minutes on a low heat.
• Finally throw in the cheddar and let it melt.
• Cut up the shallots and add them for garnish.
• That's it, enjoy your corn chowder!

WHAT TO SERVE WITH CORN CHOWDER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious side dish!

SPICY CORN CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.