Corn Chowder With Garlic Croûtons Food

CLASSIC CORN CHOWDER

Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

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.

Nutrition Facts :

BUTTERNUT-CORN CHOWDER WITH GOAT CHEESE CROUTONS

Butternut-Corn Chowder with Goat Cheese Croutons image

Provided by Lane Crowther

Categories Soup/Stew Blender Dairy Appetizer Thanksgiving Goat Cheese Bacon Corn Hot Pepper Butternut Squash Fall Simmer Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal
4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)
2 tablespoons olive oil
2 teaspoons minced fresh sage

Steps:

Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.
Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

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