Williamsburg Lodge Corn Chowder Food

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WILLIAMSBURG LODGE CORN CHOWDER



Williamsburg Lodge Corn Chowder image

When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.

Provided by Donna Matthews

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

6 ounces cubed salt pork (I often use chopped bacon)
2 large onions, chopped
2 celery ribs, chopped
1 cup potato, cubed
4 cups chicken stock (or bouillon)
2 cups water
4 cups cream-style corn
4 cups milk
1/2 cup butter
salt and pepper

Steps:

  • Fry the salt pork until browned.
  • Add the onions, celery, potatoes, chicken stock, and water.
  • Simmer until potatoes are fork tender.
  • Add the corn and simmer for 5 minutes.
  • Add the milk and butter.
  • Salt and pepper to taste.
  • Serve hot.

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

Steps:

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

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