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
GREAT LAKES CORN CHOWDER
A New England classic, rich with cream, sweet with corn and redolent of herbs. Adapted from a recipe by Tracy Schneider at Al Dente blog. http://bit.ly/ay6EmT
Provided by DrGaellon
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick pan, fry bacon until crispy; remove to paper-towel-lined plate with slotted spoon and allow to drain. Add onion to fat and saute over moderate heat until golden, 4-5 minutes. Add celery and saute until softened, about 2 minutes. Add tomatoes, potatoes, salt, allspice, sugar and bay leaf; stir well. Cook over moderate heat until the mixture begins to sizzle.
- Transfer vegetables to large soup pot over low heat, cover, and cook, stirring occasionally, until the potatoes are tender, 15-20 minutes. Stir in frozen corn, cream and milk and bring just to a boil. Remove from heat, remove bay leaf, and correct seasonings. Refrigerate if not using immediately. Serve with bacon bits as garnish.
GRILLED CORN CHOWDER
Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you've got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium heat.
- Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
- Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
- Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
- Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
- Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.
GREAT LAKES WALLEYE CHOWDER
First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.
Provided by MadCity Dale
Categories Chowders
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
- Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
- Garnish with diced green onions and a squeeze of lemon juice.
- Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.
Nutrition Facts : Calories 402.6, Fat 24.6, SaturatedFat 15, Cholesterol 61.6, Sodium 1417.4, Carbohydrate 41.1, Fiber 6.1, Sugar 6, Protein 6.5
CORN CHOWDER - FAST AND GREAT
This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.
Provided by JNICKEL
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
- Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
- Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 37.7 g, Cholesterol 53.9 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 9.5 g, Sodium 455.5 mg, Sugar 3.9 g
CREAMY CORN CHOWDER
Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
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
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