Corn Chowder With Green Onions Recipes
GRANDMA'S CORN CHOWDER
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
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 AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
- In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
- Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.
CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
CHICKEN CORN CHOWDER WITH GREEN CHILIS AND BACON
This is a perfect late summer dish when corn is the best and its cool enough to roast a chicken, and use the leftovers in soup ; ) I used a home made broth, made from: 5 corn cobs, 1 chicken carcass, 3 small leeks, 4 carrots, 4 celery stalks, one onion, one head of garlic, fresh herbs and spices. Just a little salt. Its a very corn flavored broth perfect for this base. This recipe was inspired by The Pioneer Woman's "Corn Chowder with Chilies" http://thepioneerwoman.com/cooking/2010/10/corn-chowder-with-chilies/
Provided by garden_cook
Categories Chowders
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Prep garlic, onion, potatoes, celery together onto a large plate and put aside.
- Chop up bacon and cook in a large skillet over medium low heat until well done. Bacon will soften during soup cooking.
- Without draining drippings, add your chopped vegetables and cook until onions begin to soften.
- Over your pan, sift white flour beginning with 1 tbs until all the renderings are absorbed and a light coating on flour has appeared.
- Add stock.
- Bring to a low simmer and add your spices. Simmer uncovered for about 15 minutes. During this time add your chicken and corn.
- At this time you might have to transfer to a stock pot. Add 1/2 cup light cream and start with one cup of milk. Return to a simmer.
- Separately, mix 1/4 cup corn meal and 1/2 cup of water. This is to be added to your chowder next for flavor and thickening.
- Depending on the consistency you like, add the rest of your milk and corn meal mixture. Add milk to make it thinner, and corn meal mix to make it thicker. Or both. The cornmeal will be visible in the soup, but if you have "fine" corn meal, you will not feel it.
- Simmer for 20 minutes until potatoes are soft. Serve.
GRAMMA BROWN'S CORN CHOWDER
This was my great-grandmother's recipe. It is very good to eat on a cold winter's day.
Provided by Halle Hardin
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 41 g, Cholesterol 19.3 mg, Fat 14.6 g, Fiber 4.5 g, Protein 10.7 g, SaturatedFat 4.7 g, Sodium 807.5 mg, Sugar 7.8 g
CORN CHOWDER WITH GREEN ONIONS
Using fresh ingredients, this is a nice warm chowder for a chilly night. Your ratings and photos are welcome!
Provided by Mrs. Cassandra Foxx
Categories Chowders
Time 35m
Yield 4 , 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Husk and slice kernels off the three ears of corn. Reserve one of the cobs for later, and set aside.
- Slice onions into two separate piles. Separating the white/light green onions from the dark green onions. Set aside.
- Crisp bacon, crumble and set aside. Reserving one tablespoon of grease, set pan back onto heat.
- On med., add in 1 tbs. butter, 1/2 cup of the light colored onions, 1/2 a jalapeno diced fine, and 1/2 teaspoons salt. Cook about three minutes.
- Add: broth, corn kernels, one corn cob, diced potato, and thyme. cook slowly for 15 minutes.
- Discard cob and remove one cup of soup mixture from pot. Puree in blender and return to pot. Stir in with it: 2 tbs. cream, and the darker green onions. (remaining 1/2 cup). Simmer a few minutes longer.
- Season with salt and pepper, top with crumbled bacon and some sliced green onions for garnish.
Nutrition Facts : Calories 343.8, Fat 16.4, SaturatedFat 7.2, Cholesterol 31.6, Sodium 1020.4, Carbohydrate 43.1, Fiber 6.4, Sugar 6.4, Protein 11.5
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