Easy Corn Chowder Recipe Without Bacon Recipe For Chili

EASY CORN CHOWDER I

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.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
• Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
• Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
• Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
• Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
• Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

CORN CHOWDER WITH BACON

Steps:

• Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
• Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
• Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
• Add flour and mix it in. Cook, stirring, for 1 minute.
• Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
• Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
• Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

CHICKEN CORN CHOWDER WITH GREEN CHILIS AND BACON

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.

CORN CHOWDER WITH BACON

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

CORN CHOWDER WITH BACON

Steps:

• Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.
• Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
• Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
• Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.

POTATO CORN CHOWDER WITH BACON RECIPE

Steps:

• Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
• Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
• Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.

POTATO CORN CHOWDER

Steps:

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
• Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve as desired.

EASY CHICKEN CORN CHOWDER WITH CHILIES

Steps:

• Put soup in large pot.
• Mix flour with 3 Tablespoons of the milk.
• Add to the pot with remaining milk and rest of the ingredients.
• Cook until potatoes are tender.