MAINE CORN CHOWDER
Make and share this Maine Corn Chowder recipe from Food.com.
Provided by Kevin Nixon
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In stock pot, fry bacon until crisp; remove and drain on paper towels.
- Add onion to bacon fat in stock pot; sauté until softened.
- Add potatoes, salt, pepper, and water; bring to steaming point.
- Lower heat and cook until potato is tender (about 15 minutes).
- Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
- Stir in crumbled reserved bacon.
- Serve with oyster crackers.
Nutrition Facts : Calories 379.8, Fat 18.7, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1264.4, Carbohydrate 42.1, Fiber 2.8, Sugar 11.4, Protein 14.2
MAINE CORN CHOWDER
I love corn chowder. It's not everybody's cup of tea so to speak, but if it is---THIS IS IT!
Provided by Daune (pronounced "Dawn") Browne
Categories Chowders
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a large kettle,cook salt pork or bacon slowly until fat is rendered. Remove.
- 2. Add onion and slowly cook until onion is yellowed.
- 3. Add water, diced raw potato, salt and pepper. Cover and bring to a steaming point. Lower heat and cook until potato is tender, about 15 minutes.
- 4. Add corn and the milk. Taste for seasoning, add a piece of butter and reheat slowly--do not boil. Allow chowder to ripen for an hour to develop flavor.
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
CLASSIC CORN CHOWDER
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
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 :
MAINE LOBSTER AND CORN CHOWDER
Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.
- Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.
- Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.
- Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.
MAINE CORN CHOWDER
Or as we say in Maine, 'Chowdah'. Another great recipe from my Cooking Down East cookbook. It starts with a little story... America's canning industry was founded in Maine over a century ago when Isaac Winslow perfected the steam retort, which made possible the commercial canning of fresh foods....such as canned corn. The...
Provided by Mary Beam
Categories Chowders
Time 2h
Number Of Ingredients 9
Steps:
- 1. Using a good sized kettle or soup pot, place 2 slices salt pork in it and cook slowly over low heat until fat is 'tried out'.
- 2. Remove the pieces of salt pork and set aside.
- 3. Add the onion to the pot and cook slowly until the onion is yellowed.
- 4. Add water raw potato, salt and pepper. Cover and bring to a steaming point.
- 5. Lower heat and cook until potato is tender. About 15 minutes.
- 6. Add creamed corn and then the quart of milk. Substiture evaporated milk for some of the regular milk for extra richness, if you wish.
- 7. Taste for seasoning and then add the butter. Reheat slowly.
- 8. Allow chowder to ripen for an hour to develop flavor.
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