Illinois Corn Chowder Recipes

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ILLINOIS PRAIRIE CORN CHOWDER



Illinois Prairie Corn Chowder image

Illinois Prairie Corn Chowder

Provided by admin

Categories     Cooking & Nutrition Tips

Time 1h40m

Yield 11

Number Of Ingredients 6

Illinois Prairie Corn Chowder Mix
2 or 3 White potatoes
8 cups Chicken broth
2 cups Heavy or whipping cream
Add diced chicken breast, crabmeat, or clams to taste for meatier chowder.
2 or 3 Ears of fresh corn

Steps:

  • Here's What You Do
  • Peel and dice potatoes and place in a 4-quart pot. Add chicken broth and bring to a boil. Reduce heat and stir in contents of Illinois Prairie Corn Chowder Mix. Return to a simmer, cover and cook for 45 minutes. Add heavy cream and heat uncovered on low for 30 minutes until slightly thickened. Remove bay leaf before serving. If desired add salt and pepper to taste. When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.

Nutrition Facts : Calories 60, Carbohydrate 14, Fiber 1, Protein 2, ServingSize 3 1/2 oz. dry mix, Sodium 15

CORN CHOWDER RECIPE



Corn Chowder Recipe image

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 45m

Number Of Ingredients 13

4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
4 cups corn kernels (from 4-5 ears corn) (reserve cobs for stock)
4 oz (4 slices) bacon, chopped
1 large onion (finely diced (1 1/2 cup))
1 large carrot (cut into 1/4" dice (1 cup))
3 stalks celery (finely diced (1 cup))
1 lb Yukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)
2-3 tsp sea salt (or to taste)
1/4 tsp black pepper
1/4 tsp cayenne pepper (or to taste)
2 Tbsp Chives (chopped, to garnish)

Steps:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ILLINOIS CORN CHOWDER



Illinois Corn Chowder image

This recipe was given to me by a friend. It is easy, the ingredients are always on my shelf & boy, is it tasty! Change the sausage to spicy for more heat.

Provided by RNthe120

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage (I use Bob Evans Savory Sage)
1 cup diced onion
4 cups potatoes (peeled & cubed)
1 teaspoon salt
1/8 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon marjoram
1/8 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can cream-style corn
1 (14 1/2 ounce) can whole kernel corn
1 (12 ounce) can evaporated milk

Steps:

  • In a Dutch oven or other large, pan cook sausage with onion, crumbling sausage into small pieces.
  • Drain grease off.
  • Add potatoes, water & spices.
  • Bring mixture to a boil & simmer for 15 minutes.
  • Add both cans of corn & evaporated milk.
  • Simmer but do not boil.
  • I have used substituted 2 cups of frozen corn for the whole kernel corn.

Nutrition Facts : Calories 744.2, Fat 31.6, SaturatedFat 12.9, Cholesterol 131.2, Sodium 1405.7, Carbohydrate 77.5, Fiber 7.3, Sugar 8.8, Protein 42.9

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

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.

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

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 :

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  • Whisk 1/2 cup milk and flour in a small bowl until smooth.
  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

CORN CHOWDER FROM IOWA



Corn Chowder from Iowa image

My SIL made this a few years back, and our whole family loved it. It's now a winter-time staple, served with none other than corn muffins. Can you tell we're from Iowa?

Provided by AngieME

Categories     Chowders

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 12

1 lb pork sausage
2 scallions, chopped
4 cups cubed potatoes (peeled or not, you choose)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon marjoram
1 teaspoon italian seasoning
2 cups water
1 (12 ounce) can evaporated milk
1 (17 ounce) can creamed corn
1 (17 ounce) can whole corn, drained (or equivalent frozen or fresh)
1/4 lb Velveeta cheese, cubed

Steps:

  • Brown sausage & onion. Drain grease.
  • Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
  • Add corn, cheese, and milk. Heat through. Serves 6.
  • TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

QUICK CORN CHOWDER



Quick Corn Chowder image

Quick Corn Chowder is a tasty, filling soup recommended by Diane Brewster of Highland, New York. "When my husband and I decided I'd stay home with our new baby, his salary had to be stretched pretty thin," Diane recalls. "I became an expert at preparing meals with more 'sense' than dollars!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 bacon strip, diced
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
2 cups water
2 large potatoes, peeled and diced
1 can (15 ounces) whole kernel corn, drained
1 cup milk, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
Chopped fresh parsley, optional

Steps:

  • In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.

Nutrition Facts : Calories 228 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 520mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein.

HEARTY CORN AND CLAM CHOWDER



Hearty Corn and Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Bacon     Clam     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 bacon slices, chopped
1 cup chopped onion
1 cup chopped celery
1 carrot, peeled, chopped
2 teaspoons dried thyme
1 large bay leaf
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 8-ounce bottle clam juice
1 cup whole milk
1 15-ounce can creamed corn
2 6.5-ounce cans chopped clams

Steps:

  • Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

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