Southern Style Corn Chowder Food

SOUTHWESTERN CORN CHOWDER

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell pepper, and jalapeño and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Add the flour and cook, stirring constantly, for 1 minute.
• Add the broth, 1 cup of the milk, salt, cumin, coriander, and potatoes; bring to a boil. The soup will seem thick; that's okay. Reduce the heat to low, cover, and simmer, stirring once halfway through so the potatoes don't stick to the bottom of the pan, until the potatoes are tender, 12 to 15 minutes (if your potatoes are not tender at this point, just continue simmering until they are).
• Meanwhile, in a blender, puree the remaining 1 cup of milk with 1 cup of the corn until smooth.
• Add the milk and corn mixture to the soup along with the remaining 2 cups of corn; simmer until hot. Off the heat, stir in the sour cream, scallions, and cilantro. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve with lime wedges.
• Note: I like this soup a little spicy, so I mince about half of the jalapeño's seeds and ribs and toss them in with the onions and peppers. If you'd like more control over the heat, you can add cayenne pepper at the end, to taste, or offer hot sauce at the table.
• Note: To scrape the corn from the cobs, place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel prevents the kernels from bouncing all over the place.) Alternatively, you can invert a small bowl inside a larger bowl. Hold the cob upright on top of the inverted small bowl, with the flatter end of the cob down, and use a sharp knife to slice downward as close to the cob as possible.
• Make-ahead Instructions: Before adding the sour cream, scallions, and cilantro, the soup can be made up to 2 days ahead of time and refrigerated. Reheat on the stovetop over medium heat, and proceed with the recipe.

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 CHICKEN CORN CHOWDER

Steps:

• In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

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.