CORN CHOWDER RECIPE
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 45m
Number Of Ingredients 13
Steps:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
- Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CORN CHOWDER
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
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
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
THE MINIMALIST'S CORN CHOWDER
Provided by Mark Bittman
Categories Soup/Stew Onion Pepper Potato Tomato Dinner Corn Summer Healthy Parsley Simmer Boil Butter Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 8
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.
DEPRESSION ERA CORN CHOWDER
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
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, THE ULTIMATE VERSION
My husband grew up on comfort food - and one of his fav's was always his grandma's corn chowder. Considering she won't relinquish the recipe, this is the closest I can get. The recipe makes a ton, but I freeze half for an easy weeknight meal.
Provided by Sophias Mom
Categories Chowders
Time 55m
Yield 12 cups, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven, cook bacon over medium heat until crisp, about 10-15 minutes. Remove bacon to drain, and drain fat, leaving 3-4 tablespoons in pot. Add onion and celery, and cook until soft and translucent, about 4-7 minutes. Add potatoes, toss to coat, and cook for 1 minute. Add chicken broth, bring to boil, and cook for 10-20 minutes, or until cooked to desired tenderness.
- Add creamed corn, hominy, frozen corn, evaporated milk, and pimiento. Add seasonings to taste. Allow to come to a bubble, and heat through, but DO NOT boil. Add milk, half and half, or heavy cream to thin out soup, if desired.
- Serve with saltine or oyster crackers, if desired.
Nutrition Facts : Calories 502.4, Fat 24, SaturatedFat 8.7, Cholesterol 41.2, Sodium 1157.8, Carbohydrate 61.1, Fiber 6.5, Sugar 7.2, Protein 15.4
CORN CHOWDER (PIONEER WOMAN)
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
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.
BASIC CORN CHOWDER
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
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
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