Maine Corn Chowder Food

MAINE CORN CHOWDER

Steps:

• In stock pot, fry bacon until crisp; remove and drain on paper towels.
• Add onion to bacon fat in stock pot; sauté until softened.
• Add potatoes, salt, pepper, and water; bring to steaming point.
• Lower heat and cook until potato is tender (about 15 minutes).
• Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
• Stir in crumbled reserved bacon.
• Serve with oyster crackers.

CORN AND MAINE LOBSTER CHOWDER III

Steps:

• Combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or dutch oven and stir.
• Cover and bring to a boil.
• Reduce the heat and simmer covered until the potatoes are covered, about 15 minutes.
• Meanwhile whisk together the milk and flour in a medium bowl until well blended.
• When potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and lobster meat.
• Bring the soup back to a simmer, stirring constantly.
• Continue to simmer and stir gently until soup thickens slightly, about 2 minutes.
• Remove the bay leaf and season with salt and pepper to taste.
• Serve in individual bowls with a piece of crusty bread and a green salad on the side.

CORN CHOWDER

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!!!!

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside.
• Saute onion in reserve drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
• Stir in milk, corn, salt, and peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.