Old Fashioned Corn Chowder Recipes

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

DEPRESSION ERA CORN CHOWDER

Steps:

• In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
• Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

CLASSIC CORN CHOWDER

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.

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.

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

OLD-FASHIONED CORN CHOWDER

Steps:

• Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here's a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately.
• Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth.
• Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
• Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).

OLD-FASHIONED CLAM CHOWDER

Steps:

• Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
• Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
• Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
• Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
• Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
• Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.

CORN CHOWDER

Steps:

• Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
• Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
• Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
• While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
• Serve immediately topped with the chives and reserved crispy bacon.
• Corn hole-in-one!!!!