Double Corn Chowder Food

DOUBLE-CORN CHOWDER

Steps:

• In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
• Bring to boiling:reduce heat.
• Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
• Stir together milk and flour.
• Stir into corn mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir in dried beef.
• If desired, garnish each serving with corn nuts or chips.
• For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
• For Mexican Corn Chowder:.
• Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
• Add 1 7-ounce can diced tomatoes, cut up.
• 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
• Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.

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 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.

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON

Steps:

• Quick-soak dried corn:
• Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Make chowder:
• Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
• While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
• Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
• Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

SLOW-COOKER POTATO AND DOUBLE-CORN CHOWDER

Steps:

• Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
• Cover; cook on Low heat setting 6 to 8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.

EASY POTATO AND CORN CHOWDER - CROCK POT

Steps:

• Mix all ingredients together in crock pot and cook for 6-8 hours on low.
• Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

THE BEST CORN CHOWDER

Steps:

• Cook bacon and break into small pieces. Set aside.
• In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
• Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
• Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
• Stir in bacon pieces.
• Just before serving, add parsley and a generous grind of white pepper (to taste).

SLOW COOKER POTATO AND DOUBLE-CORN CHOWDER

Steps:

• 1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• 2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

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!

POTATO AND DOUBLE-CORN CHOWDER

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
• Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
• Sprinkle each serving with parsley.

POTATO DOUBLE CORN CHOWDER

Steps:

• 1. Layer all ingredients in order in a 4-6 quart crockpot. Cover and cook on high heat for 3-4 hours then turn to low. Serve with corn muffins or crusty bread and butter. Add salt and pepper to taste while cooking. Stir occasionally. Very yummy!
• 2. You can also add 2 cups chopped ham cubes or 1 cup crumbled cooked bacon to flavor. Omit salt if you add meat. Top the bowl with shredded cheese.

EASY CORN CHOWDER I

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

DOUBLE CORN CHOWDER

Steps:

• In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
• Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
• To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
• container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
• When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.