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 CHOWDER
Steps:
- Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.
- Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.
- Add corn cobs and bring to a simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.
- Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
- Finish the soup: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.
Nutrition Facts : Calories 222 kcal, Carbohydrate 33 g, Cholesterol 19 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 712 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
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.
EASY CORN CHOWDER I
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
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
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
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.
THE BEST CORN CHOWDER
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
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
EASY CORN CHOWDER
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
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.
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
CORN CHOWDER
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
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
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.
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