Vermont Corn Chowder Recipes

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CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

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

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

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

TEXAS CORN CHOWDER WITH VENISON



Texas Corn Chowder with Venison image

Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.

Provided by Lydia Blair

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 green bell pepper, chopped
⅔ cup chopped onion
3 cups whole milk
1 (10.75 ounce) can condensed cream of potato soup
1 tablespoon Worcestershire sauce
1 pound ground venison
1 (16 ounce) can cream-style corn
ground black pepper to taste
4 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g

VERMONT CORN CHOWDER



Vermont Corn Chowder image

Make and share this Vermont Corn Chowder recipe from Food.com.

Provided by _Pixie_

Categories     Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup salt pork, Diced
1 large onion, Diced
2 1/2 cups water
3 cups corn kernels
5 potatoes, Md, Pare & Cube
1 1/2 teaspoons salt
1 quart milk
black pepper
saltines or soda cracker

Steps:

  • Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
  • Remove them from the pan with a slotted spoon.
  • Saute the onion in the pork fat just until tender, but not brown.
  • Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
  • Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
  • Taste for seasoning, adding a good bit of freshly ground pepper.
  • Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.

VERMONT CORN CHOWDER



Vermont Corn Chowder image

Make and share this Vermont Corn Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter, softened to room temperature
1 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon paprika
1 1/4 lbs potatoes, cooked, peeled, and diced
2 cups milk
2 (14 3/4 ounce) cans cream-style corn
8 ounces cheddar cheese, shredded (about 3 cups)
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter in a Dutch oven over low heat.
  • Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
  • Add salt, pepper, and paprika and stir with a wooden spoon.
  • Add potatoes, milk, and corn and stir until soup is heated through.
  • Remove Dutch oven from heat and stir in cheese until melted.
  • If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
  • Ladle soup into bowls and sprinkle with chopped parsley.
  • Store leftover soup in a covered container in the refrigerator.

Nutrition Facts : Calories 425.1, Fat 20.1, SaturatedFat 12.4, Cholesterol 61.3, Sodium 914.5, Carbohydrate 49.1, Fiber 4.5, Sugar 6.8, Protein 16.9

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