Yummy Corn Chowder Recipe Recipe For Deviled

CORN CHOWDER

Steps:

• Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.
• Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.
• Add corn cobs and bring to a simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.
• Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
• Finish the soup: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.

CORN CHOWDER WITH GARLIC CROûTONS

Steps:

• Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
• For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

DELICIOUS CORN CHOWDER

Steps:

• Heat oil in soup pot.
• Add onions, celery, carrot and pepper.
• Saute until the veggies begin to soften.
• Add the potatoes and sage.
• Mix the ingredients well and saute another 3 minutes.
• Add water and bring to a boil.
• Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.
• Remove 1/2 cup liquid from the pot and dissolve miso in it.
• (skip that step if you are using vegetable broth).
• Add miso or broth to soup and mix well.
• Cook soup an additional minute, stirring continuously.
• Remove one third of soup with lots of veggies in it and set aside.
• Blend the remaining ingredients until smooth.
• Stir in the reserved soup, corn and green onion.
• Bring soup to a low boil, stirring frequently.
• Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.

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.