Southern Corn Chowder Food

SOUTHERN CORN CHOWDER

Steps:

• Sauté onion and celery in butter in saucepan for several minutes or until limp.
• Stir in flour.
• Cook for 1 minute, stirring constantly.
• Blend in milk.
• Cook until mixture thickens, stirring constantly.
• Add celery, sugar, salt, white pepper and corn.
• Simmer covered over low heat for about 10 - 15 minutes.
• Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
• Add parsley.
• Heat to serving temperature. Do not boil.
• Sprinkle with bacon; garnish with celery leaves.

SOUTHERN STYLE CORN CHOWDER

Steps:

• Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
• Add 2 tablespoons of butter to skillet and let melt.
• Increase heat to medium, add onion and saute until pale golden but not browned.
• Add green pepper and saute briefly until just tender but still bright green;remove from heat.
• Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
• Combine milk and cream in large saucepan and heat slowly.
• When hot, add remaining ingredients except butter and bacon.
• Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
• Soup may be prepared to this point, covered and stored overnight in refrigerator.
• Just before serving, reheat soup gently.
• Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
• Pass bacon separately to garnish each serving.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

SOUTHERN CORN CHOWDER

Steps:

• On medium-high heat, cook potatoes, onions and peppers with salt & pepper in chicken broth until tender.
• Turn heat down to simmer and add butter, milk & corn, stirring constantly until heated through.
• Add cheese and instant potato flakes. Heat, stirring constantly for 10 minutes, do not allow to boil.

SOUTHWESTERN CORN CHOWDER

Steps:

• In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
• Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
• In a blender, puree soup in batches until smooth; return to soup pot.
• Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
• Sprinkle with chopoed cilantro and serve.

HEARTY SOUTHWESTERN CORN CHOWDER

Steps:

• Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
• Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
• Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

SOUTHERN CHOWDER

Steps:

• Brown ground beef and onion over medium heat.
• drain and add potatoe's water, salt and pepper. bring to a boil. reduce heat and and simmer for 15-20 minutes until potatoes are tender.
• stir in half and half, corn and parsley. slowly add sour cream.

CORN CHOWDER (PIONEER WOMAN)

Steps:

• Slice the kernels off the corn cob.
• Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
• Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
• Throw in the corn kernels and stir.
• Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
• Pour in the low sodium chicken broth followed by a splash of heavy cream.
• Stir to combine.
• Add the green chilies.
• Let the soup simmer for 25 to 30 minutes.
• Mix the cornmeal with 1/4 cup water and stir together.
• Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
• Taste and add salt if needed.
• Serve in bowls with warm corn tortillas 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!!!!

SOUTHWEST CORN CHOWDER

Steps:

• Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
• Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
• Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

GRANDMA'S CORN CHOWDER

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.