Dads Favorite Corn Chowder Food

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

SIMPLE CORN CHOWDER

Steps:

• Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

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.

CORN CHOWDER WITH GARLIC CROûTONS

Steps:

• Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
• For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

DAD'S FAVORITE CORN CHOWDER

Steps:

• Chop onion, celery, pepper. Have flour & milk ready. Cut up chicken. Melt butter in pot over medium heat. Add onion, celery, pepper & cook for 3 minutes or until tender, stirring often. Add flour & stir. Pour in milk gradually as you stir. Add remaining ingredients, bring to a boil, reduce heat & stir often. Cook for about 5 minutes.