Hilo Style Corn Chowder Recipes

GRANDMA'S CORN CHOWDER

Grandma's Corn Chowder image

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

Ingredients

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

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

CLASSIC CORN CHOWDER

Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

BOLIVIAN CORN CHOWDER

Bolivian Corn Chowder image

This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I'm always on the lookout for new ways to fix it.

Provided by dicentra

Categories Chowders

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 medium potatoes, peeled and shredded
1 (17 ounce) can corn
1 (17 ounce) can creamed corn
1 (16 ounce) can chicken broth
1 (4 ounce) can diced chilies
1/2 teaspoon chipotle chile in adobo
4 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup half-and-half
1/2 teaspoon salt
2 limes

Steps:

In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.

Nutrition Facts : Calories 334.9, Fat 11.2, SaturatedFat 3.9, Cholesterol 14.9, Sodium 733.8, Carbohydrate 57.2, Fiber 6.1, Sugar 8.4, Protein 9.3

OLD-FASHIONED CORN CHOWDER

Old-Fashioned Corn Chowder image

I always loved Mama's corn chowder, but I think I've outdone her recipe. Instead of making the standard roux, a paste of cooked flour and butter, or using pureed potatoes to thicken the chowder, I puree a couple of cans of whole kernel corn with chicken broth...What a difference!!! And, since I use fresh corn, I toss the cobs into my simmering "chowdah" and fish them out before serving...this little step is enough to push the chowder from terrific to exceptional. Mama would be proud!!!!

Provided by Alan in SW Florida

Categories Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 ears corn
2 (15 ounce) cans whole kernel corn, drained
5 cups store-bought low sodium chicken broth
3 -4 slices bacon, chopped fine (I prefer the sweet smokiness of bacon over salt pork, which is what Mama used...your decision!)
1 onion, chopped medium (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb red potatoes, scrubbed and cut into 1/2-inch cubes (about 3 good-sized potatoes...I like the red potatoes over other types,since they retain their shape)
1 cup heavy cream
4 scallions, sliced thin (green onions)

Steps:

Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here's a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately.
Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth.
Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).

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