Corn Chowder Pie 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.

CORN CHOWDER PIE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• For the crust: Pulse the oyster crackers, garlic powder and pepper in the bowl of a food processor until the crumbs are finely ground. Add the melted butter and pulse until the mixture comes together - it should hold together when squeezed in your hands.
• Press the crust into the base and sides of a 9-inch pie plate. Transfer to the prepared baking sheet and bake until the crust is lightly golden brown and smells toasty, 10 to 13 minutes.
• While the crust bakes, make the filling: Heat a medium pot over medium heat. Add the bacon and cook until the fat is rendered and the bacon is fully crisp, 5 to 7 minutes. Remove the bacon from the pot with a slotted spoon and place it on a paper towel-lined plate; set aside.
• Add the celery and leeks and cook in the bacon fat until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
• Melt the butter into the pan, then sprinkle the flour evenly over the base of the pan. Stir well, then cook, stirring constantly, for 1 minute. Stir in the broth and bring to a simmer.
• Add the potatoes, cover the pot and simmer until the potatoes are tender and the mixture thickens noticeably, 7 to 10 minutes. Stir in the cream, corn and paprika and bring to a simmer, stirring occasionally while simmering, 2 to 3 minutes. Season with salt and pepper.
• Gently ladle the hot chowder into the crust. Transfer the pie back to the oven and bake until the filling becomes matte on top and the crust is deeply golden, 25 to 30 minutes. Cool 20 minutes before slicing and serving. Garnish with the reserved bacon, chives and parsley just before serving.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

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 CRAB CHOWDER POT PIES

Steps:

• Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
• In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
• To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
• Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
• Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
• Serve the chowder in individual dishes topped with pastry.