Tasty Corn Chowder Recipe Recipe For Hand

CORN CHOWDER - FAST AND GREAT

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

FRESH CORN CHOWDER RECIPE BY TASTY

Steps:

• Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
• Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
• Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
• Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
• Add milk or milk alternative, and stir. Remove bay leaf.
• Allow to cool a little before serving.
• Enjoy!

EASY CORN CHOWDER

Steps:

• In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.

EASY CORN CHOWDER

Steps:

• Cover potatoes, celery and onion with water and bring to a boil.
• Simmer for 20 minutes or until tender.
• Without draining any water, add all remaining ingredients and simmer for another 20 minutes.

CORN CHOWDER RECIPE

Steps:

• Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
• Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
• Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
• In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
• Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

EASY CORN CHOWDER RECIPE

Steps:

• Add some corn in the husk onto a sheet tray and back in the oven at 425° for about25 minutes
• In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions, celery, peppers, and garlic and sweat over low heat for 10-15 minutes
• Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains. The technical term for this is au sec, whichmeans almost gone.
• Now,remove the corn from the oven and cool slightly before shucking and trim thekernels off of the cob and add them to the pot with sautéed vegetables alongwith the potatoes
• Pour in the stock, turn the heat to high and bring the soup to a boil.
• In a small bowl whisk together the cornstarch and water and then whisk the slurry or roux into the soup until it becomes very thick, as a chowdershould be, and cook it for a few more minutes over medium-low heat. Thetechnical term is called nappe which means the soup can coat the bacon of aspoon.
• Whisk in ½ and 1/2 and back in the crispy bacon lardons along with salt, pepper,Worcestershire sauce and tabasco sauce.
• Adjust the seasonings with salt, pepper, Tabasco and Lea & Perrins and garnish with the green onions and crispy bacon lardons

TASTY CORN CHOWDER

Steps:

• Fry the bacon with the olive oil in the bottom of a big pot, (this makes a lot of soup!) until it's crispy, remove and save for later.
• Add the chopped onions to the bacon fat and olive oil, add the butter too, simmer 'til the onions are translucent, add the garlic and cook a minute longer.
• Add the flour, salt, pepper, coriander, and tarragon, cook for a couple of minutes.
• Add the broth and potatoes and boil for 15 minutes or until the potatoes are tender.
• Add the half and half, corn, and cheese, boil for another 5 minutes.
• Chop the bacon and add the soup.
• Enjoy!