Corn Chowder Iii Food

CORN CHOWDER III

Steps:

• In a large skillet over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon grease.
• Place bacon grease in a large stock pot over medium heat. Cook bell pepper, onion and celery leaves in grease until just tender. Stir in bacon, corn and water and bring slowly to a boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

CORN CHOWDER

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.

CORN CHOWDER II

Steps:

• While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat.
• Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot.
• Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat.
• Heat through; stirring often (try not to boil) - and serve.
• NOTES:
• -I use 2 or 3 extra strips of bacon - adds a bit more flavour. More flavour is added by the stuff in the bottom of the pot too.
• -I use a smaller tin of cream corn and a similar size tin of niblet corn.
• -Reduce pepper to 1/2 teaspoon if kids are involved.
• -Milk can be increased to 1 cup or more to achieve desired consistency.
• -Substitute reconstituted powdered milk as a cost sav ing measure.
• -To make a richer chowder, use half-and-half (or heavier cream) for the initial measure of milk.
• -This keeps well - if there is any left over!
• NEW NOTE:
• (Oct 1999) I had someone write to say how similar this recipe and theirs (from Norway) were. The difference was that they boiled the potatoes without the onion, but cooked up the onion with the bacon "to mix the onions and bacon flavours". They used 1/2 pound or more of bacon for the "double batch" (8 servings). I tried it this way and I am a convert!

CORN CHOWDER:

Steps:

• Fry bacon in pan, crumble and set aside.
• Add onions and celery to bacon grease, sauté’ until lightly browned.
• Transfer onion/celery mixture to a large soup pan.
• Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
• Cook for 30 – 45 minutes or until potatoes are tender.
• Mix together flour and a little water to form a paste.
• Add flour paste to soup add milk.
• You may 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.
• Prior to serving I like to add shredded cheese and sprinkle bacon on top.

CLAM CHOWDER III

Steps:

• In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
• In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
• Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

CORN CHOWDER

Steps:

• Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
• Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.