Forevermamas Corn Chowda Chowder Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)



Best New England Corn Chowda (Chowder) image

This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

Provided by Jennifer Michele

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/2-1 lb bacon (diced)
1 small onion (chopped)
2 cups chicken broth or 2 cups vegetable broth
2 cups cubed white potatoes
2 cups frozen corn
2 cups light cream

Steps:

  • Fry bacon until crisp.
  • Remove from pan with a slotted spoon and drain; set aside.
  • In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
  • Cook over medium heat until onion is translucent.
  • Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
  • Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
  • Stir in corn and heat through.
  • Add cream and heat through again.
  • If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
  • Add a little at a time while the chowda is simmering until it reaches the desired consistency.
  • Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.

CORN CHOWDER



Corn Chowder image

Provided by Nancy Fuller

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

FOREVERMAMA'S CORN CHOWDA (CHOWDER)



Forevermama's Corn Chowda (Chowder) image

Now that it's Autumn, this is the perfect chowder that will bring you comfort on those chilly days. I think it's one of the best I've had and we enjoy it very much. I got this recipe a few years back from a woman I used to work for. When one of my daughters gets started on this chowder, she can't stop!

Provided by ForeverMama

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

7 -8 medium baking potatoes (a mix of red or Yukon gold potatoes work well, but any other baking potato also works)
1 (16 ounce) applewood smoked bacon, chopped to medium diced
2 large onions, chopped to small dice (Vidalia's preferred, but other baking potato will do)
4 (15 ounce) cans sweet corn, reserve juice (preferable to use a mix of white and yellow corn)
2 (15 ounce) cans sweet cream-style corn
2 cups half-and-half
1/4 cup butter (optional)
salt and pepper (to taste)
1 pinch cayenne pepper (to taste)

Steps:

  • Wash whole potatoes, leaving their skins on; add them to a large pot. Cover with cold water and place over high heat. Boil until they are done when pierced with a fork. Remove potatoes and cool. (Can boil potatoes the day before and stick potatoes in the refrigerator until ready to use. If pinched for time, they can be boiled on the same day and place in freezer to speed up the cooling process. Remember to remove them from freezer so they won't freeze up).
  • Peel skin off of potatoes. Cut potatoes into medium dice and set aside.
  • Place a large soup pot on your stove top over med-high heat until pot is hot. Add chopped bacon and cook until browned to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon from the pot and set aside.
  • Pour bacon fat into a heat proof measuring cup. Add about 1/4 cup of bacon fat back into soup pot.
  • To hot bacon fat, add diced onion; cook and stir until translucent. Add diced cooked bacon and stir. Add black pepper to taste.
  • Add all of the corn (both creamed and regular with juice. Using the corn juice is essential as it adds to the "corny" taste). Remove pan from heat for a bit. This will cool everything down and will prep it for the addition of the dairy.
  • Add the half and half and stir. Add potatoes and stir gently.
  • Adjust liquid if desired adding milk if necessary (it's all a matter of taste how thick or thin you like your chowder).
  • Add salt and cayenne to taste. Add optional butter (adds to a rich flavor, but not essential. I only add if it's for a party, otherwise I don't use to save calories).
  • Place pot back over medium-high heat. WATCH very closely so it won't come to a boil! Turn down to simmer when it's just about to boil. Pockets of milk foam will form, but that's normal. Adjust seasonings using salt, pepper and cayenne, if necessary.
  • Cook for about 15-20 minutes more-or-so over a slow heat until it gets to a desired thickness.
  • NOTE: Note that as the chowder cools it thickens slightly as it sets.

Nutrition Facts : Calories 763.5, Fat 33.8, SaturatedFat 12.6, Cholesterol 84.8, Sodium 1676, Carbohydrate 90.6, Fiber 9.8, Sugar 13, Protein 34.1

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

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 CHOWDER



Corn Chowder image

Make and share this Corn Chowder recipe from Food.com.

Provided by DMAZ4665

Categories     Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon margarine
3 cups corn (fresh or frozen)
1 cup chopped onion
1/2 cup chopped celery
1 (14 1/2 ounce) can whole potatoes, diced
1 (14 ounce) can chicken broth
1 garlic clove, minced
1 (15 1/4 ounce) can cream-style corn
2 cups 2% low-fat milk
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1 1/2 teaspoons parsley flakes
2 teaspoons Worcestershire sauce
1/4 cup flour

Steps:

  • Melt margarine in Dutch oven being careful not to burn.
  • Sauté onion and celery until softened.
  • Blend 1/2 cup milk and 1/4 cup flour; set aside.
  • Add remaining ingredients into pan and simmer about 15 minutes.
  • Add flour and milk mixture to chowder slowly and simmer to desired thickness.
  • Additional milk may be added if too thick.
  • *If using frozen corn, let thaw and drain before adding.

Nutrition Facts : Calories 279.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 6.5, Sodium 515.7, Carbohydrate 52.3, Fiber 5, Sugar 12.1, Protein 10.3

LINDA'S CORN CHOWDER



Linda's Corn Chowder image

I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.

Provided by Lindas Busy Kitchen

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 large potatoes, peeled, and cubed into 1-inch squares
2 (14 3/4 ounce) cans corn, with juice
2 (14 3/4 ounce) cans cream-style corn
6 slices bacon, fried, and crumbled
2 large onions, cut in 1/2, then thinly sliced
2 quarts milk
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

Steps:

  • In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
  • Drain out water, just leaving enough liquid to cover potatoes.
  • Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
  • Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.

Nutrition Facts : Calories 1174, Fat 44.4, SaturatedFat 16.6, Cholesterol 77.4, Sodium 1037.9, Carbohydrate 172.4, Fiber 17.1, Sugar 14.9, Protein 34.8

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

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 :

OLD-FASHIONED CORN CHOWDER



Old-Fashioned Corn Chowder image

I always loved Mama's corn chowder, but I think I've outdone her recipe. Instead of making the standard roux, a paste of cooked flour and butter, or using pureed potatoes to thicken the chowder, I puree a couple of cans of whole kernel corn with chicken broth...What a difference!!! And, since I use fresh corn, I toss the cobs into my simmering "chowdah" and fish them out before serving...this little step is enough to push the chowder from terrific to exceptional. Mama would be proud!!!!

Provided by Alan in SW Florida

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 ears corn
2 (15 ounce) cans whole kernel corn, drained
5 cups store-bought low sodium chicken broth
3 -4 slices bacon, chopped fine (I prefer the sweet smokiness of bacon over salt pork, which is what Mama used...your decision!)
1 onion, chopped medium (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb red potatoes, scrubbed and cut into 1/2-inch cubes (about 3 good-sized potatoes...I like the red potatoes over other types,since they retain their shape)
1 cup heavy cream
4 scallions, sliced thin (green onions)

Steps:

  • Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here's a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately.
  • Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth.
  • Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
  • Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

Make and share this Grandma's Corn Chowder recipe from Food.com.

Provided by Engelis

Categories     Chowders

Time 35m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter, melted
3 cups fresh corn, cut from cob
1 1/2 cups peeled potatoes, cubed
1 1/2 cups water
2 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried whole thyme
2 cups milk
1 cup half-and-half cream

Steps:

  • Saute onion and celery in butter in a large saucepan until tender.
  • Stir in next 7 ingredients; cover and simmer 15 minutes.
  • Add milk and half & half; cook stirring constantly, until thoroughly heated.

CORN CHOWDER



Corn Chowder image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
8 slices bacon, cut crosswise into 1/4-inch strips
2 medium yellow onions, cut into 1/4-inch dice
1 jalapeno, stems and seeds removed, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and finely chopped
10 ears corn, kernels cut off the cobs, cobs reserved
6 large Yukon gold potatoes, cut into 1/2 inch-dice and reserved in water
2 bay leaves
2 quarts veggie or chicken stock
1 tablespoon sugar
1/2 teaspoon chipotle powder
1 cup heavy cream
1 bunch fresh chives, thinly sliced

Steps:

  • Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
  • Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
  • Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
  • While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
  • Serve immediately topped with the chives and reserved crispy bacon.
  • Corn hole-in-one!!!!

More about "forevermamas corn chowda chowder food"

4P FOODS | WEEKLY GROCERY DELIVERY | LOCAL CSA | WASHINGTON, …
We offer wholesale prices and convenience, with food from a dedicated network of local and regional food producers. Take your pick of healthy, ethical and sustainable produce, proteins, …
From 4pfoods.com


EASY SLOW COOKER CHICKEN CORN CHOWDER - KARA CREATES
Feb 4, 2025 Ingredients Needed to Make This Easy Chicken Corn Chowder. Chicken – we always use boneless skinless chicken breasts ; Chicken broth – serves as the base for the …
From karacreates.com


SLOW COOKER CHICKEN CORN CHOWDER - UPSTATE RAMBLINGS
3 days ago 北How to Make Slow Cooker Chicken Corn Chowder. Add the chicken breasts, halved baby potatoes, frozen corn, chicken broth, onion powder, garlic salt, and smoked …
From upstateramblings.com


CRAVING COMFORT FOOD? LEARN THE INS AND OUTS OF CORN CHOWDER
1 day ago Manhattan Corn Chowder. Unlike its New England counterpart, Manhattan corn chowder uses a tomato broth base, giving it a rich, tangy flavor.It often includes potatoes, …
From tastepursuits.com


FOREVERMAMA'S CORN CHOWDA (CHOWDER)
4 (15 ounce) cans sweet corn, reserve juice (preferable to use a mix of and yellow corn) 2 (15 ounce) cans sweet cream-style corn ; 2 cups half-and-half ; 1/4 cup butter (optional) salt and …
From bestseasoning.blogspot.com


FOREVERMAMA'S CORN CHOWDA (CHOWDER) RECIPE - RECIPEZAZZ.COM
Jan 4, 2015 The corn chowda is thick, flavorful and full of great textures. It was quick and easy to make with wonderful results. We loved it, kudos on making it into my Best of Cookbook for 2016.
From recipezazz.com


CORN CHOWDER RECIPES
Top-rated recipes for creamy corn chowder, including versions with chicken, clams, and salmon.
From allrecipes.com


FOREVERMAMA'S CORN CHOWDA (CHOWDER) RECIPE - FOOD.COM
Now that it's Autumn, this is the perfect chowder that will bring you comfort on those chilly days. I think it's one of the best I've had and we enjo
From pinterest.com


LINDA'S BUSY KITCHEN | FOREVERMAMA'S CORN CHOWDA (CHOWDER)
Forevermama's Corn Chowda (Chowder) http://www.recipezazz.com/recipe/forevermamas-corn-chowda-chowder-16577
From facebook.com


EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
USDA meat, poultry, and seafood entrees, along with deli fresh salads, sandwiches, and wraps. MAP (Modified Atmospheric Packaging) through oxygen reduction, gas flushing, gas filling, …
From evermadefoods.com


THE ULTIMATE GUIDE TO COSTCO CORNED BEEF IN 2025
Costco has corned beef briskets in the store as of January 8, 2025 (the same time as last year). We found a large selection of Morton’s of Omaha Corned Beef Brisket. Shoppers will find the …
From warehousewanderer.com


POPEYES
Mouth-watering crunch and juicy fried chicken bursting with Louisiana flavor. Explore our menu, offers, and earn rewards on delivery or digital orders. Download the app and order your …
From popeyes.com


FOREVERMAMAS CORN CHOWDA CHOWDER RECIPES
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme. Provided by Tyler Florence Categories main-dish
From tfrecipes.com


Related Search