Nickers Corn Chowder Food

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

GINA'S SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

NICKER'S CORN CHOWDER

Steps:

• Boil ears of corn for 3 minutes then remove from water. Once cool enough to handle, slice corn from cobs as close to cob as possible. Place corn in bowl and save for later. Reserve cobs.
• In a large pot (dutch oven size will do) Simmer potatoes, celery, and carrot in chicken broth with bay leaves and thyme for about 25 minutes You may also break up the corn cobs and throw them in the pot to add flavour too ( I chose to save these for corn cob jelly$.
• While the broth and potato mixture is simmering, cut 4 slices of bacon into pieces about 1/4" and fry until crispy.
• Once bacon is crispy, remove the bacon from the grease and put it in a paper towel lined bowl or plate but leave the grease in the pan.
• Add 2 butter to the bacon grease. Over medium heat sauté the bacon grease, butter and garlic for 2 minutes.
• Slowly add flour to bacon grease, butter, garlic mixture and cook on medium heat approximately 3-5 minutes until golden. (Make a roux).
• About this time the broth should be ready. Remove the bay leaves, corn cobs, thyme and discard. Take a ladle of broth and whisk it into the roux.
• Whisk the roux into the broth mixture and simmer until it starts to thicken slightly.
• Gradually whisk in the milk and cream.
• Keep stirring and bring back to simmering.
• Add corn and bacon then simmer for about 5 minutes. Add salt and pepper.
• Potatoes will mash up while whisking and cooking.

CHICKEN AND CORN CHOWDER

Steps:

• Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
• Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
• Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
• Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
• Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

CHICKEN CORN CHOWDER

Steps:

• 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
• 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
• 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
• 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
• 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
• 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
• 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
• 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
• 9. Taste prior to serving as you may want more salt and/or pepper.

CORN CHOWDER FROM MIMI'S CAFE

Steps:

• On medium heat, melt butter.
• Simmer onion and celery for 5 minutes until soft but not brown.
• Add water, potatoes, corn and seasonings.
• Cover and simmer for 30 minutes or until potatoes are barely tender.
• Whisk the flour into 1 cup of half & half and stir into soup.
• Add remaining 3 cups half & half.
• Simmer for about 15 minutes until soup thickens to creamy consistency.
• To make soup thicker, simmer another 5-10 minutes.