Corn Chowder From Iowa Recipes

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IOWA CHICKEN CORN CHOWDER



Iowa Chicken Corn Chowder image

Cut this from a magazine many years ago. It's my family's favorite cold weather soup. Oftentimes I make a double batch as it seems to disappear quickly and does reheat well. I have only tried it with frozen corn which has been thawed.

Provided by PugGrannie

Categories     Chowders

Time 1h15m

Yield 11 cups

Number Of Ingredients 11

3 slices bacon, diced
1 lb boneless chicken breast, cut into 1/2 inch cubes
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
4 cups chicken broth
4 cups whole kernel corn, divided
2 cups potatoes, diced
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons parsley, chopped
1/8 teaspoon white pepper

Steps:

  • In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
  • Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
  • Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
  • Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
  • Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
  • Stir in cream, parsley, and pepper; simmer 2-3 minutes.
  • Taste for seasoning.
  • Stir in bacon.

Nutrition Facts : Calories 263.1, Fat 15.8, SaturatedFat 7.2, Cholesterol 60.3, Sodium 669.4, Carbohydrate 18.2, Fiber 2.1, Sugar 2.5, Protein 13.8

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

CORN CHOWDER FROM IOWA



Corn Chowder from Iowa image

My SIL made this a few years back, and our whole family loved it. It's now a winter-time staple, served with none other than corn muffins. Can you tell we're from Iowa?

Provided by AngieME

Categories     Chowders

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 12

1 lb pork sausage
2 scallions, chopped
4 cups cubed potatoes (peeled or not, you choose)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon italian seasoning
2 cups water
1 (12 ounce) can evaporated milk
1 (17 ounce) can creamed corn
1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh)
1/4 lb Velveeta cheese, cubed

Steps:

  • Brown sausage & onion. Drain grease.
  • Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
  • Add corn, cheese, and milk. Heat through. Serves 6.
  • TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

CORN CHOWDER WITH BACON



Corn Chowder with Bacon image

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

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.

Nutrition Facts :

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