Creamy Corn Frank Chowder Food

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

CREAMY CORN & FRANK CHOWDER

Steps:

• Cook and stir franks, green peppers and onions in butter in large saucepan on medium-high heat 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
• Add remaining ingredients; mix well. Simmer on low heat 10 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

CREAMY SOUTHWESTERN CORN CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
• Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
• Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

CREAMY CORN CHOWDER

Steps:

• Peel and dice potatoes into small pieces (should equal 1 c); cook until just tender; set aside.
• Fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces.
• Discard all but 3 Tbsp bacon fat; saute onion and celery in bacon fat until soft.
• Sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally.
• Stir in corn, potatoes, bacon, and seasonings; serve hot.

CREAMY COMFORT CORN CHOWDER

Steps:

• 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
• 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
• 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
• 4. Stir in roux; simmer/low boil covered 20 minutes.
• 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.

CREAMY CORN CHOWDER

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.

CREAMY CORN CHOWDER

Steps:

• In a heavy saucepan, melt butter.
• Stir in onion, celery and carrot.
• Cook about 5 minutes until softened, but do not brown.
• Stir in flour and cook for additional 2-3 minutes, stirring constantly.
• Add corn to saucepan.
• Add milk, salt and pepper.
• Whisk to combine ingredients.
• Bring to a simmer.
• Cover and cook over low heat for 10-20 minutes.
• Do Not Boil.

CREAMY CORN CHOWDER

Steps:

• Working over a large bowl, slice the kernels off the corn cobs, scraping the cobs with the knife to extract the flavorful juices.
• Halve 5 of the bare corn cobs crosswise, discarding the rest.
• Set the corn and cobs aside.
• Heat the bacon in a 6-qt pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes.
• Reserve 3 tbs bacon for a garnish, leaving the remaining bacon and fat in the pot.
• Add the butter, thyme, garlic, celery, onions, and bay leaf.
• Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes.
• Add the reserved corn kernels and cobs, milk, and potatoes.
• Cover, bring the chowder to a boil, decrease heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
• Skim any foam from the surface of the soup.
• Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender and puree.
• Stir the puree back into the chowder to thicken it.
• Season with salt and pepper and serve the soup garnished with the reserved bacon and basil.

CREAMY CORN CHOWDER

Steps:

• Place the bacon or ham in a large pot over medium heat, cook until bacon is crisp or ham is heated through and Crisco has melted. Drain and crumble, bacon, reserving about 2 tablespoons drippings in the pot.
• Add potatoes and onion to the pot with the crumbled bacon or ham and drippings. Cook together stirring vegetables constantly for about 5 minutes. Add a pinch of salt and pepper to flavor the potatoes. Pour in the stock, stir in the corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover. Simmer 10-20 minutes, stirring fairly frequently, until potatoes are tender.
• Turn off heat to the stock and let cool a few minutes. In a small saucepan mix and heat the half-and-half/milk mixture, stirring constantly until it bubbles slightly. Remove from heat BEFORE it boils, slowly pour the heated milk mixture into the very warm stock, be careful not to splash the hot liquid!
• Use a ladle to dish into bowls, season with salt and pepper to your personal taste, and enjoy!

CREAMY CORN CHOWDER

Steps:

• Saute onion in butter until tender.
• Add potatoes and water.
• Cook, stirring frequently until potatoes are tender.
• Add corn, milk, salt, and pepper.
• Heat through, but do not boil.

SLOW-COOKER CORN CHOWDER

Steps:

• Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
• In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
• About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
• Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.

THICK AND CREAMY CORN CHOWDER

Steps:

• In a soup pot, combine potatoes, carrots, celery, onions, and salt. Barely cover veggies with a small amount of water, and bring to a boil. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid. Do not drain.
• When tender mash or beat with a mixer into a thick paste.
• Make a white sauce from butter, four, milk and cheese. Heat until thick then add white sauce to mashed vegetables. Add creamed corn and stir into soup mixture.

CREAMY CORN CHOWDER

Steps:

• cook bacon until done; drain all but 1-2 tablespoons of the grease.
• add butter, onion, bell pepper and potatoes with the cumin and thyme and sautee until potatoes become tender.
• add chicken stock, cream corn, fresh/frozen corn and heavy cream.
• add cornstarch/water mixture and ham and simmer for 15-20 minutes.