Hearty Corn Chowder Food

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

CORN CHOWDER

Steps:

• Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
• Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy - this will take around 10 minutes.
• Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
• This is delicious with a crusty brown roll or a Parmesan crisp.

HEARTY CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.

HEARTY COMFORTING CREAMY CORN CHOWDER

Steps:

• 1. In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
• 2. Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
• 3. Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through. This is where you can add the carrots if you'd like.
• 4. In small glass, dissolve cornstarch in cold water, creating a slurry.
• 5. Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
• 6. On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
• 7. Add corn and seasoned pepper blend, stir and remove from heat. This is where you can add as much cheese as you like or top off the bowls with shredded cheese.

HEARTY QUINOA & CORN CHOWDER

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

HEARTY CORN CAULIFLOWER AND POTATO CHOWDER

Steps:

• CHOWDER:.
• Begin by frying bacon and set aside for use as topping.
• Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
• Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
• Reduce the heat to medium-low.
• Mash some of the potatoes with a fork (I usually mash about half of them).
• Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
• Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
• Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
• Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
• OPTIONAL:.
• Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.

HEARTY CORN CHOWDER WITH PEAS

Steps:

• Heat oil in a medium skillet over medium-high heat.
• Add the sausage, onions and garlic, and cook, stirring until sausage is lightly brown and the onions are translucent, 5 to 8 minutes.
• Combine sausage mixture, broth and potatoes in the slow cooker.
• Cover and cook on High 3 to 4 hours or Low 5 to 6 hours until the potatoes are very tender.
• Using the back of a spoon, coarsely mash the potatoes.
• Stir in creamed corn and the frozen corn.
• Cover and cook on High 1 hour.
• Stir in peas and cook until peas are tender, about 10 minutes.
• Stir in the hot sauce.

HEARTY POTATO CORN CHOWDER

Steps:

• In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.

HEARTY CORN AND CLAM CHOWDER

Steps:

• Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

HEARTY CORN CHOWDER

Steps:

• To make the corn:
• In a kettle bring the water to a boil and in it boil the corn, covered, for 10 minutes. Transfer the corn to a colander and pour the cooking water into a large heatproof bowl. In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs, the reserved cooking water, the bell pepper, the jalapeño, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender purée 2 cups of the chowder, return it to the kettle, and stir in the half-and-half. Heat the chowder over moderate heat, stirring, until it is hot, ladle it into bowls, and top each serving with a dollop of the pistou and some of the bacon.
• To make the pistou:
• In a food processor purée the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with cooked pasta or vegatables. (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.) Makes about 1 cup.

HEARTY VEGETARIAN CORN CHOWDER

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
• Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
• Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
• Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
• Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.