Easy Corn Chowder Ii Food

EASY CORN CHOWDER

Steps:

• In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.

EASY CORN CHOWDER

Steps:

• Cover potatoes, celery and onion with water and bring to a boil.
• Simmer for 20 minutes or until tender.
• Without draining any water, add all remaining ingredients and simmer for another 20 minutes.

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!

EASY CORN CHOWDER II

Steps:

• In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
• Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 20 minutes.

FRESH CORN CHOWDER RECIPE BY TASTY

Steps:

• Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
• Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
• Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
• Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
• Add milk or milk alternative, and stir. Remove bay leaf.
• Allow to cool a little before serving.
• Enjoy!

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.

QUICK CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.