Corn Chowder I Recipes

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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 I



Corn Chowder I image

Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half.

Provided by Cindy Granger

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 10

Number Of Ingredients 10

2 pounds potatoes - peeled and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
½ teaspoon salt
½ teaspoon ground black pepper
3 (14.75 ounce) cans creamed corn
¼ cup shredded Cheddar cheese
1 dash paprika

Steps:

  • Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
  • Fry the bacon until very crisp. Crumple the bacon and set aside.
  • Fry the onion inn the bacon grease until translucent and soft.
  • Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
  • Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 51.3 g, Cholesterol 49.5 mg, Fat 25.9 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 10 g, Sodium 951.1 mg, Sugar 14.3 g

EASY CORN CHOWDER I



Easy Corn Chowder I image

This is a quick and easy soup that won't let you down.

Provided by carol

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 3

Number Of Ingredients 7

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g

CORN CHOWDER



Corn Chowder image

Provided by Nancy Fuller

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

4 slices bacon, sliced to 1/4-inch pieces
1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock
4 ears corn, kernels removed or 12 ounces frozen corn kernels
1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme
2 cups whole milk

Steps:

  • Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
  • Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

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.

BASIC CORN CHOWDER



Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

CORN CHOWDER



Corn Chowder image

Make and share this Corn Chowder recipe from Food.com.

Provided by Jeff Hixson

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 ears fresh corn or 3 ears bicolor corn
4 ounces bacon, cut into 1/3 inch dice
2 tablespoons unsalted butter
1 medium onion, cut into 1/2 inch dice
1/2 large red bell pepper, cut into 1/2 inch dice
1 sprig fresh thyme, leaves removed and chopped
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 lb yukon gold potato, peeled and cut into 1/2 inch dice
3 cups chicken stock
kosher salt
fresh ground black pepper
2 teaspoons cornstarch, dissolved in
2 tablespoons water
1 cup heavy cream
2 tablespoons minced fresh chives or 2 tablespoons thinly sliced scallions

Steps:

  • Husk the corn.
  • Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
  • Cut the kernels from the cobs and place in a bowl.
  • You should have about 2 cups.
  • Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
  • Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
  • Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
  • Some of the potatoes will have broken up, but most should retain their shape.
  • Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
  • Reduce the heat to medium and season the chowder with salt and pepper.
  • Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  • As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  • Adjust the seasoning if necessary.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
  • Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls and sprinkle with the chopped chives.

Nutrition Facts : Calories 631.7, Fat 43.8, SaturatedFat 22.4, Cholesterol 121.5, Sodium 534.4, Carbohydrate 49.1, Fiber 4.9, Sugar 8.1, Protein 14

CORN CHOWDER



Corn Chowder image

My grandmother and mother made this dish to warm their families during the cold winter months. Nothing chased away a chill like this chowder! Now when it's cold and damp outside, I make this dish and think of these days. Everyone in my household enjoys the delicious warmth of a steaming bowl of Corn Chowder.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 9

6 potatoes, peeled and diced
Water
1 can (16 ounces) whole kernel corn, drained
4 cups whole milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.

Nutrition Facts : Calories 357 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 760mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 13g protein.

EASY CORN CHOWDER



Easy Corn Chowder image

When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 14

4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups chopped fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 bacon strips, cooked and crumbled

Steps:

  • In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

FRESH CORN CHOWDER



Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

SIMPLE CORN CHOWDER



Simple Corn Chowder image

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

  • Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

THE BEST CORN CHOWDER



The Best Corn Chowder image

This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.

Provided by Overton Fam

Categories     Chowders

Time 50m

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 15

4 slices bacon, cooked and crumbled into small pieces
1 tablespoon oil
1/3 cup onion, minced (preferable green onion)
1/2 cup celery, diced
1/2 cup carrot, finely chopped
4 cups potatoes, diced
1 teaspoon salt
2 cups boiling water
15 1/4 ounces whole kernel corn, drained
14 3/4 ounces cream-style corn
12 ounces evaporated milk
2 tablespoons butter
6 saltine crackers, rolled fine
1/3 cup fresh parsley, minced (or 1 T. dried parsley)
white pepper, to taste

Steps:

  • Cook bacon and break into small pieces. Set aside.
  • In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
  • Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
  • Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
  • Stir in bacon pieces.
  • Just before serving, add parsley and a generous grind of white pepper (to taste).

Nutrition Facts : Calories 614.8, Fat 28.1, SaturatedFat 11.8, Cholesterol 55.3, Sodium 1645.4, Carbohydrate 81.3, Fiber 7.9, Sugar 8.7, Protein 17.2

CORN CHOWDER



Corn Chowder image

Looking for a tasty side dish? Then check out this flavorful corn chowder that can be made ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 10

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 tablespoons all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 oz) cream-style corn
1 can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired

Steps:

  • In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
  • Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 560 mg, Sugar 12 g, TransFat 0 g

DEPRESSION ERA CORN CHOWDER



Depression Era Corn Chowder image

This is the recipe my grandmother used when she was growing up during the great depression. 70 years later, it's still a delicious, satisfying form of comfort food. Serve immediately with saltine crackers. Tastes even better after sitting in the refrigerator over night. In my grandmother's day, they would have 'refrigerated' it on the back porch overnight!

Provided by MAINEGUY1979

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 large white onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
⅓ cup butter
salt and pepper to taste

Steps:

  • In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
  • Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 41.5 g, Cholesterol 47.5 mg, Fat 15.8 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 9.4 g, Sodium 470.4 mg, Sugar 13.9 g

CORN CHOWDER (PIONEER WOMAN)



Corn Chowder (Pioneer Woman) image

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.

Provided by AmyZoe

Categories     Corn

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

5 ears corn, shucked
2 slices bacon, cut into 1/2 inch pieces
1 medium yellow onion, diced
2 -3 chipotle peppers (in adobo sauce, finely diced)
4 cups low sodium chicken broth
1 1/2 cups heavy whipping cream
4 ounces green chilies, diced
3 tablespoons cornmeal
salt
corn tortilla, for serving

Steps:

  • Slice the kernels off the corn cob.
  • Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
  • Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
  • Throw in the corn kernels and stir.
  • Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
  • Pour in the low sodium chicken broth followed by a splash of heavy cream.
  • Stir to combine.
  • Add the green chilies.
  • Let the soup simmer for 25 to 30 minutes.
  • Mix the cornmeal with 1/4 cup water and stir together.
  • Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
  • Taste and add salt if needed.
  • Serve in bowls with warm corn tortillas on the side.

EASY CORN CHOWDER



Easy Corn Chowder image

This recipe is tasty on it's own, but is also really good with some cubed cooked ham or bacon added.

Provided by Chesska

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

4 large potatoes, cubed
1 cup celery, chopped
1 cup onion, chopped
2 (11 ounce) cans creamed corn
2 (15 ounce) cans corn kernels, drained
2 (12 ounce) cans evaporated milk
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Cover potatoes, celery and onion with water and bring to a boil.
  • Simmer for 20 minutes or until tender.
  • Without draining any water, add all remaining ingredients and simmer for another 20 minutes.

CORN CHOWDER



Corn Chowder image

Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 5 cups

Number Of Ingredients 7

4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt

Steps:

  • Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
  • Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
  • Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

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From simplyrecipes.com


DELICIOUS CORN CHOWDER RECIPE | THE RECIPE CRITIC
2018-10-10 Instructions. In a large soup pot over medium-high heat, cook bacon until browned. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute. Stir in broth, scraping the bottom of the pot to remove any browned bits. Add potatoes and corn.
From therecipecritic.com


CORN CHOWDER WITH CRISPY BACON
Directions. Melt the butter in a large heavy-based saucepan or ovenproof casserole dish over high heat. Add the bacon lardons and fry for three to four minutes until they start to look crispy. Add the onion and fry for a further three to four minutes until the onion is beginning to soften. Sprinkle over the flour and mix well to coat the bacon ...
From more.ctv.ca


CORN CHOWDER RECIPE | FOOD & WINE
Instructions Checklist. Step 1. In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to ...
From foodandwine.com


COMFORT CORN CHOWDER - THE STAY AT HOME CHEF
Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough. Add in the onions and saute for about 5 to 7 minutes. Stir in the flour until a paste forms and cook for 1 to 2 minutes. Whisk in …
From thestayathomechef.com


BEST EVER CORN CHOWDER RECIPE - KYLEE COOKS
2020-03-05 Instructions. Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are soft, about 30 minutes. In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.
From kyleecooks.com


HEARTY HOMEMADE CORN CHOWDER - THE CHUNKY CHEF
2018-09-16 Add butter and melt over MED heat. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often. While whisking, pour in water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.
From thechunkychef.com


SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
2022-04-20 Instructions. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine.
From cookieandkate.com


CREAMY CORN CHOWDER RECIPE | MYRECIPES
Directions. In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat. Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to …
From myrecipes.com


BEST CORN CHOWDER RECIPE - HOW TO MAKE FRESH CORN CHOWDER
2020-07-15 Add the butter and onion to the pot and adjust the heat to medium. Cook the onion for about 5 minutes, stirring occasionally, until it just begins to caramelize. Add the garlic and chili powder and cook for 1 minute, stirring regularly. Next, add the corn kernels and diced potatoes.
From food52.com


EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CHOWDER …
2017-06-30 Directions. In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 ...
From delish.com


PROGRESSIVE CORN CHOWDER - THERESCIPES.INFO
https://www.progresso.com › products › creamy-corn-chowder-soup-mix. All information about healthy recipes and cooking tips
From therecipes.info


CORN CHOWDER WITH BACON | RECIPETIN EATS
2017-10-23 Add flour and mix it in. Cook, stirring, for 1 minute. Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently). Remove lid, remove corn cobs.
From recipetineats.com


CORN CHOWDER RECIPE - THE SEASONED MOM
2020-08-21 Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot. Add celery, potatoes, bay leaf, thyme, and cream-style corn.
From theseasonedmom.com


CORN CHOWDER RECIPES | TASTE OF HOME
Find delicious corn chowder recipes including sausage corn chowder, tomato corn chowder, hearty corn chowder and more corn chowder recipes. Add Filter Chowders
From tasteofhome.com


CREAMY CORN CHOWDER RECIPE | BON APPéTIT
2016-08-01 Cut kernels from cobs and place in a large bowl. Place cobs in a medium pot and add Parmesan rinds, if using, mushroom stems, thyme, bay leaf, 2 tsp. salt, and 8 cups water.
From bonappetit.com


CORN CHOWDER RECIPE {THE BEST!} - COOKING CLASSY
2019-07-22 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. …
From cookingclassy.com


CORN CHOWDER - CULINARY HILL
2020-09-27 Instructions. In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes. Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt.
From culinaryhill.com


CREAMY CORN CHOWDER • SALT & LAVENDER
2020-07-23 Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.
From saltandlavender.com


CORN CHOWDER RECIPES - BETTYCROCKER.COM
Corn Chowder Recipes. Corn chowder is an easy meal to throw together, and the variations are endless! From spicy corn chowder to slow-cooker chicken corn chowder, try them all and find your favorites. 1. 2. There are no social login steps defined in Sitecore for this flow!
From bettycrocker.com


SOUTHWESTERN CORN CHOWDER - ONCE UPON A CHEF
2021-09-08 Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell pepper, and jalapeño to the pot. 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.
From onceuponachef.com


EASY CORN CHOWDER (+ VIDEO) - FAMILY FOOD ON THE TABLE
Add the remaining 1 1/2 cups of milk, the corn, sugar, butter, salt and pepper. Bring the chowder to a low simmer then reduce the heat and cook over low heat for 5-10 minutes, until warmed through. Serve the chowder topped with the reserved bacon and any desired toppings. Enjoy!
From familyfoodonthetable.com


CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Method. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown. Sprinkle the flour over the veggies and stir for a few more minutes.
From jamieoliver.com


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