Creamy Corn Frank Chowder Recipes

CREAMY CORN & FRANK CHOWDER

Steps:

• Cook and stir franks, green peppers and onions in butter in large saucepan on medium-high heat 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
• Add remaining ingredients; mix well. Simmer on low heat 10 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.

CREAMY COMFORT CORN CHOWDER

Steps:

• 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
• 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
• 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
• 4. Stir in roux; simmer/low boil covered 20 minutes.
• 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.

CREAMY CORN CHOWDER

Steps:

• Peel and dice potatoes into small pieces (should equal 1 c); cook until just tender; set aside.
• Fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces.
• Discard all but 3 Tbsp bacon fat; saute onion and celery in bacon fat until soft.
• Sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally.
• Stir in corn, potatoes, bacon, and seasonings; serve hot.

CREAMY CORN CHOWDER

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately.

SOUTHWEST STYLE CREAMY CORN CHOWDER

Steps:

• Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

GRANDMA'S CORN CHOWDER

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.