Corn Chowder V Recipes Recipes Recipes Recipe For Deviled

CORN CHOWDER WITH POTATOES

Steps:

• Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

QUICK CHICKEN AND CORN CHOWDER

Steps:

• Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
• Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

POTATO BACON CORN CHOWDER

Steps:

• Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
• Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
• Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
• Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

EASY CORN CHOWDER RECIPE

Steps:

• In a large pot, add oil, butter, onion, red bell pepper, thyme, cumin, and turmeric.
• Saute until the onion and peppers are tender, but not brown - approximately 5-8 minutes.
• Add corn, potatoes, and stock.
• Cover, turn heat to high, bring to a boil and allow to boil for 10 minutes.
• Remove 2 cups of corn and potatoes from the pot. Blend remaining soup with a stick blender.
• Return reserved 2 cups of corn and potatoes to the pot.
• Slowly add the corn starch mixture to the soup, stirring constantly.
• Return to a boil and allow to thicken slightly.
• Remove from the heat and stir in heavy cream.
• Allow the soup to sit at room temperature for an hour.
• Reheat and sprinkle with chives, scallions, or red pepper flakes before serving.

HAM AND CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

CORN CHOWDER II

Steps:

• Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

VEGAN CORN CHOWDER

Steps:

• Heat the olive oil in a large dutch oven over medium heat. Add the onion and a few pinches of salt.
• Cook until soft, then add the garlic, celery, and potatoes.
• Slice the kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add the sherry vinegar, vegetable broth, and coconut milk.
• Cover and simmer until the potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir.
• Taste and adjust seasonings and serve with chopped chives.

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.

GRAMMA BROWN'S CORN CHOWDER

Steps:

• Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
• Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
• Mix together flour and a little water to form a paste.
• Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

CORN CHOWDER IV

Steps:

• Place potatoes in a large pot with water to just cover; bring to a boil, then reduce heat and simmer until just tender, 15 minutes.
• Meanwhile, cook bacon over medium heat in a large skillet with onion until just crisp. Drain and set aside.
• When potatoes are just tender, stir bacon mixture, creamed corn, evaporated milk, milk, margarine, cheese, salt and pepper into the pot. Heat, stirring, 10 minutes, until cheese and margarine are melted and mixture is thoroughly heated.

CORN CHOWDER

Steps:

• In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft. Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately.