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
FRESH SUMMER CORN CHOWDER
Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!
Provided by outandabout829
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
- Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
- Season chowder with cilantro and pepper and serve.
Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g
FRESH CORN CHOWDER
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
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
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.
ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
Steps:
- Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
- Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
- In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
- In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
- Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
- Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
- In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
- Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
- Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
- Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.
CORN CHOWDER
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Categories Soup/Stew Potato Vegetable Appetizer Dinner Corn Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
- Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
CORN CHOWDER
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
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.
FRESH CORN CHOWDER RECIPE BY TASTY
Here's what you need: oil, garlic, salt, pepper, onion, red bell pepper, potato, corn, vegetable broth, water, dried thyme, paprika, bay leaf, milk
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
- Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
- Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
- Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
- Add milk or milk alternative, and stir. Remove bay leaf.
- Allow to cool a little before serving.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 69 grams, Fat 65 grams, Fiber 3 grams, Protein 3 grams, Sugar 21 grams
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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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