Leslies Corn Chowder 2 Recipes

CORN LEEK CHOWDER

Steps:

• In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

LESLIE'S CORN CHOWDER

Steps:

• Make this in a dutch oven.
• Fry bacon in the dutch oven until almost crisp. (Recipe calls for 3 slices of bacon but I use way more than that.) Take bacon out and cut it up.
• Add onion & potato to the dutch oven and saute lightly (do not brown). Stir in the creamed corn, the sugar, and the bacon.
• Add boiling water and cook on top of stove over low heat for 30-35 minutes, stirring occasionally. (Alternatively, cover and bake in the oven for 45 minutes at 350.).
• After cooking, add milk and continue to cook until very hot. (Original recipe calls for 2 egg yolks to be tempered in and 1 T of butter to add at the end, but I don't like either of those.).
• Garnish with chopped chives or parsley.

ROASTED SWEET POTATO CORN CHOWDER

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
• Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
• Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
• Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

LESLIE'S CORN CHOWDER 2

Steps:

• Cut up potatoes, boil for 15 minutes. Drain.
• While potatoes are boiling, fry bacon until crisp, let cool, then crumble.
• Chop the onion up then saute in the bacon grease and mix in flour and cook while stiffing a lot.
• Dump potatoes, bacon, and onion mixture in huge pot. Add corns and evaporated milk. Add 2% milk until you get it to the level of soup you want. Add salt & pepper.
• Cook.
• Add butter & cheese, stirring a lot so it doesn't scorch.
• Serve with corn bread.