Corn Chowder Iii Recipes

CORN AND MAINE LOBSTER CHOWDER III

Steps:

• Combine the corn, broth, carrots, potato, thyme, and bay leaf in a large saucepan or dutch oven and stir.
• Cover and bring to a boil.
• Reduce the heat and simmer covered until the potatoes are covered, about 15 minutes.
• Meanwhile whisk together the milk and flour in a medium bowl until well blended.
• When potatoes are tender, stir in the milk mixture (re whisk if necessary), sherry, butter, and lobster meat.
• Bring the soup back to a simmer, stirring constantly.
• Continue to simmer and stir gently until soup thickens slightly, about 2 minutes.
• Remove the bay leaf and season with salt and pepper to taste.
• Serve in individual bowls with a piece of crusty bread and a green salad on the side.

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.

CORN CHOWDER III

Steps:

• Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil.
• Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute' for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
• Transfer the contents of the pan to a blender and puree until smooth.
• Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
• Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
• Garnish with the chopped basil.