Harvest Corn Chowder Recipes

CORN CHOWDER

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.

HARVEST CREAMY CORN "CHOUP" WITH PARSLEY

Steps:

• Heat a medium soup pot over medium-high heat with extra-virgin olive oil. Add bacon to hot oil and cook until crisp at edges. Add onions and corn, zucchini and potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin to soften the vegetables. Sprinkle flour into the pot, stir and cook 1 minute. Stir in the stock and let it come up to a bubble and thicken up a bit. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. Season the soup with salt and pepper and serve with crackers or popcorn to float on top.

FRESH SUMMER CORN CHOWDER

Steps:

• Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
• Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
• Season chowder with cilantro and pepper and serve.

HARVEST CORN CHOWDER

Steps:

• Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
• Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• 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.

HARVEST CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

HARVEST CORN CHOWDER

Steps:

• In a saucepan, sauté onion in butter until tender. Add cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. Simmer for 30 minutes or until vegetables are tender. Garnish with bacon.© Copyright Reiman Publications, 1993-1997

HAVRVEST TOMATO CORN CHOWDER

Steps:

• Cook bacon in a soup pot until browned but not crisp.
• Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
• Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
• Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
• Add corn and simmer 5-10 minutes.
• Stir in cream and serve.

HARVEST CHOWDER

Steps:

• Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
• Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
• Add water; cover stock pot and simmer until vegetables are tender.
• Add corn, peas, mashed potatoes, and milk and heat through.
• Add cheese and stir until melted; season, and serve hot.
• *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.