Midwest Corn Chowder Food

CORN-SAUSAGE CHOWDER

Steps:

• In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
• Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
• Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

MIDWEST CHOWDER

Steps:

• In a saucepan, add first 6 ingredients.
• Bring to a boil; cover and reduce heat.
• Simmer for 10-15 minutes; remove from heat but don't drain.
• In a large saucepan, melt butter.
• Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
• Gradually add milk and stir until well blended.
• Cook over medium heat until mixture boils and gets thick, stirring constantly.
• Reduce heat and simmer for 5 minutes.
• Add cheese, stirring until melted.
• Add undrained vegetables and corn.
• Stirring occasionally, cook until thoroughly heated, but do not boil.

MIDWEST CHOWDER

Steps:

• Cook the potatoes, carrots, celery and onions in boiling salted water for 10 minutes. Meanwhile, melt butter, stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add reserved vegetables and liquid.

MIDWEST CORN CHOWDER

Steps:

• In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
• In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 side-dish or 2 main-dish servings.

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.

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

MIDWEST CHOWDER

Steps:

• Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside.
• Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
• Add cheese; cook and stir 2 min. or until melted. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)

TEX-MEX CHEESY CHICKEN CHOWDER

Steps:

• In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally.
• In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted.
• Serve with corn chips.

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).

CORN CHOWDER

Steps:

• Husk the corn.
• Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
• Cut the kernels from the cobs and place in a bowl.
• You should have about 2 cups.
• Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
• Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
• Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
• Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
• Some of the potatoes will have broken up, but most should retain their shape.
• Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
• Reduce the heat to medium and season the chowder with salt and pepper.
• Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
• As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
• Adjust the seasoning if necessary.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
• Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls and sprinkle with the chopped chives.

LINDA'S CORN CHOWDER

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.