Midwest Corn Chowder Recipes

CORN-SAUSAGE CHOWDER

Steps:

• In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.
• Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.
• Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through. Makes 6 servings.

MIDWEST CHOWDER

Steps:

• Bring vegetables and water to boil in saucepan on high heat. Cover; simmer on low heat 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside.
• Melt butter in separate large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk until blended. Bring to boil on medium heat, stirring frequently; cook 1 to 2 min. or until thickened, stirring constantly. Simmer on low heat 5 min.
• Add cheese; cook and stir 2 min. or until melted. Add corn and undrained cooked vegetables; cook 5 min. or until heated through, stirring occasionally. (Do not boil.)

GRANDMA'S CORN CHOWDER

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.

HEARTY SOUTHWESTERN CORN CHOWDER

Steps:

• Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
• Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
• Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

MIDWEST CORN CHOWDER

Steps:

• In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
• In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 side-dish or 2 main-dish servings.

MIDWEST CHOWDER

Steps:

• Cook the potatoes, carrots, celery and onions in boiling salted water for 10 minutes. Meanwhile, melt butter, stir in flour and pepper until smooth. Gradually stir in milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add reserved vegetables and liquid.

MIDWEST CHOWDER

Steps:

• In a saucepan, add first 6 ingredients.
• Bring to a boil; cover and reduce heat.
• Simmer for 10-15 minutes; remove from heat but don't drain.
• In a large saucepan, melt butter.
• Stir in flour, salt, and pepper; cook 2 minutes or until bubbly, stirring constantly.
• Gradually add milk and stir until well blended.
• Cook over medium heat until mixture boils and gets thick, stirring constantly.
• Reduce heat and simmer for 5 minutes.
• Add cheese, stirring until melted.
• Add undrained vegetables and corn.
• Stirring occasionally, cook until thoroughly heated, but do not boil.

SOUTHWEST CORN CHOWDER

Steps:

• Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
• Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
• Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

SOUTHWEST STYLE CREAMY CORN CHOWDER

Steps:

• Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.