A Maize Ing Corn Chowder Recipes

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.

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside.
• Saute onion in reserve drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
• Stir in milk, corn, salt, and peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

MAINE CORN CHOWDER

Steps:

• In stock pot, fry bacon until crisp; remove and drain on paper towels.
• Add onion to bacon fat in stock pot; sauté until softened.
• Add potatoes, salt, pepper, and water; bring to steaming point.
• Lower heat and cook until potato is tender (about 15 minutes).
• Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
• Stir in crumbled reserved bacon.
• Serve with oyster crackers.