Colorful Corn Chowder Recipes

FLAVORFUL CORN CHOWDER

Steps:

• Cut corn off cob. Rub the edge of a knife over each cob to "milk" it; add enough milk to cob juice to equal 1 cup. Set corn and liquid aside. , In a large saucepan, saute the onion, green pepper, celery and jalapeno in oil until soft. Add the tomatoes, potatoes, bay leaf, salt, pepper, sugar and allspice; bring to a boil. , Reduce heat; add the cream, reserved corn and milk mixture. Simmer for 30-40 minutes. Discard bay leaf. Garnish with the parsley, pepper and bacon if desired.

COLORFUL CORN CHOWDER

Steps:

• In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
• Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
• Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

THE MINIMALIST'S CORN CHOWDER

Steps:

• 1. Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer for 10 minutes.
• 2. Meanwhile, put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you're using them and cook, stirring, for another minute or two.
• 3. After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture. Bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, about 10 minutes, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley, and serve.
• Keys To Success
• STRIP THE KERNELS from the cob with a sharp knife, and make sure to catch any liquid that seeps out during the process.
• TO MINIMIZE COOKING TIME, chop the potatoes into 1/4-inch pieces. Leave them larger if you're not in a hurry.
• AS LONG AS your corn is young and tender, the kind you can just about eat raw, the kernels should be held out of the mix until the chowder is just about ready, so they don't overcook. But the new supersweet hybrids, which retain much of their flavor in the refrigerator for a few days, are not as tender, and their kernels should be cooked for a few minutes at least. Just keep tasting and stop cooking when the texture seems right.

COLORFUL CORN CHOWDER

Steps:

• In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
• Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
• Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

COLBY CORN CHOWDER

Steps:

• Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

COLORFUL CORN

Steps:

• In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.

COLORFUL CORN CHOWDER

Steps:

• In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
• Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
• Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

COLORFUL CORN CHOWDER

Steps:

• In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
• Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
• Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.