Texas Country Club Corn Chowder Recipes

TEXAS CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.

TEXAS COUNTRY CLUB CORN CHOWDER

Steps:

• Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
• In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
• Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
• Salt and pepper to taste.

ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE

Steps:

• Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;

TEXAS CORN CHOWDER

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.

TEXAS CORN CHOWDER WITH VENISON

Steps:

• Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
• Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

TEXAS CORN CHOWDER

Steps:

• Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
• Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
• Add the bacon and chicken to the pot, mix in and heat through.
• When serving take each serving and top with some of the cheese and chopped onion.