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
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
CORN CHOWDER
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
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.
LESLIE'S IRISH STEW
While touring Ireland, our family ordered Irish stew at most of the many pubs and restaurants we ate at in order to determine what features we liked best in an Irish stew. This recipe is my attempt to recreate the flavor we preferred. The broth is made the day ahead and I like to use the slow cooker, but the recipe could be adapted for the oven or stovetop.
Provided by Lesalee
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 17h29m
Yield 10
Number Of Ingredients 26
Steps:
- Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
- Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
- Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
- Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
- Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 52.7 g, Cholesterol 93.5 mg, Fat 16 g, Fiber 9.1 g, Protein 34.4 g, SaturatedFat 5.3 g, Sodium 528.6 mg, Sugar 12.9 g
ZIPPY CORN CHOWDER
I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!
Provided by Chef Amy Gnaster
Categories Chowders
Time 50m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, sauté onion and green pepper in butter until tender.
- Add broth and potatoes, bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
- Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
- Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
- Combine flour with remaining milk until smooth; gradually add to soup.
- Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
- Top with a pinch of taco chips and serve.
Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7
ROASTED SWEET POTATO CORN CHOWDER
The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!
Provided by Mellie
Categories Corn Chowder
Time 1h30m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 26.9 g, Fat 3.3 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 433.6 mg, Sugar 5.9 g
CLASSIC SLOW COOKER CORN CHOWDER
This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.
Provided by Michelle Kline
Categories Corn Chowder
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 47.1 g, Cholesterol 33.9 mg, Fat 18.7 g, Fiber 3.6 g, Protein 14.9 g, SaturatedFat 7.3 g, Sodium 1735.8 mg, Sugar 11.9 g
LESLIE'S CORN CHOWDER 2
Make and share this Leslie's Corn Chowder 2 recipe from Food.com.
Provided by Leslie41143
Categories Chowders
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 414.8, Fat 17.6, SaturatedFat 8.8, Cholesterol 42.3, Sodium 678.5, Carbohydrate 54, Fiber 4.7, Sugar 7.1, Protein 14.1
CANNED CORN CHOWDER
This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.
Provided by Donna Matthews
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a pot, including all liquid from cans.
- Heat until just steaming.
- Add salt and pepper to taste.
- If you like, you can also add some frozen corn to make it "cornier".
Nutrition Facts : Calories 318.6, Fat 9.1, SaturatedFat 4.5, Cholesterol 25.1, Sodium 1256.4, Carbohydrate 50.7, Fiber 5.4, Sugar 4.2, Protein 13.6
SOUTHERN STYLE CORN CHOWDER
This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.
Provided by Leslie in Texas
Categories Chowders
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
- Add 2 tablespoons of butter to skillet and let melt.
- Increase heat to medium, add onion and saute until pale golden but not browned.
- Add green pepper and saute briefly until just tender but still bright green;remove from heat.
- Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
- Combine milk and cream in large saucepan and heat slowly.
- When hot, add remaining ingredients except butter and bacon.
- Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
- Soup may be prepared to this point, covered and stored overnight in refrigerator.
- Just before serving, reheat soup gently.
- Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
- Pass bacon separately to garnish each serving.
Nutrition Facts : Calories 475.6, Fat 30.1, SaturatedFat 17.4, Cholesterol 90.2, Sodium 143.6, Carbohydrate 46.4, Fiber 5.7, Sugar 5.2, Protein 9.2
LESLIE'S CORN CHOWDER
Make and share this Leslie's Corn Chowder recipe from Food.com.
Provided by Leslie41143
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 334.8, Fat 9.9, SaturatedFat 4.4, Cholesterol 24.1, Sodium 383.3, Carbohydrate 54.4, Fiber 5.1, Sugar 6.7, Protein 10.2
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