Caramelized Corn Chowder Recipes

CORN CHOWDER

Steps:

• In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
• Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

CARAMELIZED CORN

Steps:

• In a large skillet over medium-high heat, melt the butter.
• When butter is foamy add the corn stirring to coat with the butter.
• Cook stirring frequently for 1 minute.
• Add sugar or honey and cook for 2 minutes more.
• Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan.
• Add salt and pepper.
• Cook corn until most all of the cream has absorbed about 5 minutes more.
• Remove add serve hot.

CORN CHOWDER

Steps:

• Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
• Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
• Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

CARAMELIZED CORN WITH FRESH MINT

Steps:

• If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
• In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

ROASTED CORN CHOWDER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
• Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
• Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
• Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
• Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
• Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

CARAMELIZED CORN CHOWDER RECIPE

Steps:

• Cook corn in boiling water until tender, 5 minutes. Run ears under cold water until corn is cool enough to handle. Cut kernels from corn. Set aside. Cook bacon over medium heat in large saucepan until crisp, 5 minutes. Remove bacon and drain on paper towels. Coarsely chop. Set aside. Add onion to hot bacon drippings and cook until it begins to brown, 2 to 3 minutes. Add broth and bring to boil over medium heat. Reduce heat to simmer and add potatoes. Cook, partly covered, 8 to 10 minutes. While potatoes cook, melt butter over medium heat in large skillet. Add green onions and bell pepper and saute, stirring occasionally, until onions are wilted and peppers are beginning to soften, about 5 minutes. Add sugar, salt and pepper to taste. Saute 3 to 5 minutes more, stirring, until mixture begins to caramelize. When potatoes can be easily pierced with knife, add pepper and onion mixture, corn kernels and half-and-half to chowder and heat through, 5 minutes. Ladle chowder into bowls, garnish with the chopped bacon and serve. This recipe yields 4 servings. Each serving: 420 calories; 1,076 mg sodium; 50 mg cholesterol; 25 grams fat; 39 grams carbohydrates; 13 grams protein; 1.29 grams fiber.