Corn Chowder From Iowa 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.

IOWA CHICKEN CORN CHOWDER

Steps:

• In Dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of the drippings.
• Add chicken, onion, and celery. Cook 10-15 minutes or until tender, stirring frequently.
• Meanwhile, in blender container combine 1 cup chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally.
• Into Dutch oven stir pureed corn, remaining corn kernals, potatoes, remaining chicken broth, and salt.
• Bring to a boil over high heat, reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.
• Stir in cream, parsley, and pepper; simmer 2-3 minutes.
• Taste for seasoning.
• Stir in bacon.

CORN CHOWDER FROM IOWA

Steps:

• Brown sausage & onion. Drain grease.
• Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
• Add corn, cheese, and milk. Heat through. Serves 6.
• TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.

IOWA HAM AND CORN CHOWDER

Steps:

• Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.
• Cook over medium heat about 10 minutes, or until potatoes are tender.
• Use a spoon or masher to crush potatoes.
• Combine margarine and flour; stir into potato mixture.
• Blend in remaining broth, stirring until thickened.
• Stir in corn, milk, ham and pepper.
• Cook on low heat until chowder is hot.
• Top individual servings with desired garnishes.