Corn And Gruyere Chowder Recipes

CORN CHOWDER

Steps:

• Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
• Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

EASY CORN CHOWDER I

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

CORN AND GRUYERE CHOWDER

Steps:

• In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
• Cool and crumble; set aside.
• Drain all grease, except for about 2 tablespoons from pot and discard.
• Add onion to pot and cook, stirring often for about 3 minutes.
• Add corn and garlic and cook again, stirring often for another 3 minutes.
• Now add the chicken broth; simmer, uncovered for 15 minutes.
• Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
• Gradually stir in the cream; heat until hot, but not boiling.
• Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
• Stir in reserved bacon.