DEPRESSION ERA CORN CHOWDER
This is the recipe my grandmother used when she was growing up during the great depression. 70 years later, it's still a delicious, satisfying form of comfort food. Serve immediately with saltine crackers. Tastes even better after sitting in the refrigerator over night. In my grandmother's day, they would have 'refrigerated' it on the back porch overnight!
Provided by MAINEGUY1979
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
- Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 41.5 g, Cholesterol 47.5 mg, Fat 15.8 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 9.4 g, Sodium 470.4 mg, Sugar 13.9 g
GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
- Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
- Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
OLD FASHIONED CORN AND POTATO CHOWDER
This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.
Provided by Malriah
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine, in a large pot,all ingredients except milk and flour/water.
- Cook until potatoes are fork tender.
- Add milk and flour/water, stirring well.
- Bring to a boil and allow to cook for 10 minutes.
- Serve with chopped green onion and shredded cheese as a garnish.
Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
CLASSIC CORN CHOWDER
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
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
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
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).
CORN & TOMATO CHOWDER
Popular Noom recipe for corn and tomato chowder
Provided by kevin
Categories Soup
Number Of Ingredients 10
Steps:
- Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
- Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
- Remove the bay leaf, puree 2 cups in a blender or food processor, and return to the pot
- Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.
- Stir in a few grindings of the black pepper. Garnish with parsley.
Nutrition Facts : Calories 270 kcal, ServingSize 1 serving
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