Summer Corn Chowder With Bacon Food

SUMMER CORN CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
• Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
• Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
• Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
• Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
• Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

SUMMER CORN CHOWDER

Steps:

• Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
• Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

SUMMER CORN CHOWDER

Steps:

• Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
• Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

SUMMER CORN AND COD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES

Steps:

• Cut corn off the cobs, save two cobs.
• When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
• Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
• With a slotted spoon, transfer the bacon to a paper towel lined plate.
• Pour off and discard all but about 1 TBS of the bacon fat.
• Return the pan to medium heat and add the butter.
• When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
• Cook stirring until the scallions are very soft, about 3 minutes.
• Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
• Discard the corn cobs.
• Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
• Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

EASY SUMMER CORN CHOWDER

Steps:

• Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
• Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
• Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.

SLOW COOKER CREAMY BACON CORN CHOWDER RECIPE

Steps:

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on High 5 hours or Low 7 to 8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.

SUMMER CORN, BACON AND POTATO CHOWDER - WW CORE

Steps:

• Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; peel and mash.
• Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
• Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
• Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

SUMMER CORN FETTUCCINE

Steps:

• Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
• Add the remaining corn and half-and-half to a food processor and puree until smooth.
• Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
• Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

SUMMER CORN AND POTATO CHOWDER

Steps:

• Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
• Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
• Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
• Ladle into bowls and garnish with sour cream and Cheddar cheese.

SUMMER CORN CHOWDER

Steps:

• In a large bowl, remove corn kernels from cob using a small knife. Set aside. In heavy pot saute onion in olive oil. Add garlic and red pepper. Stir. Season with salt, pepper and cayenne. Cook until vegetables are soft. Add corn and chicken stock. Add potatoes. Cover and simmer until potatoes are tender. Remove 2-3 ladles of soup to a blender and puree. Pour puree back in soup and stir. Serve hot with a dash of Tabasco.

COMFORTING CORN CHOWDER WITH RUSSET POTATOES

Steps:

• In a non-stick skillet with a tight-fitting lid, fry bacon pieces uncovered until crisp. Set the bacon aside on paper towels, retain the drippings. Saute chopped onion in the bacon drippings until it's tender and transparent. Add the chopped potatoes to the onion and saute lightly. Combine bouillon paste with water and pour over the potatoes. Cover tightly with the lid and cook until the potatoes are very tender. Pour the cream-style corn into the pan with potatoes and add just enough milk or cream to make a thick broth. Heat through. Spoon into a bowl and garnish with reserved bacon and grated sharp cheddar cheese and chopped green onions, if desired.

SUMMER CORN CHOWDER WITH BACON

Steps:

• Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.