Creamy Comfort Corn Chowder Recipes

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.

CREAMY COMFORT CORN CHOWDER

Steps:

• 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
• 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
• 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
• 4. Stir in roux; simmer/low boil covered 20 minutes.
• 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.

CREAMY CORN AND BROCCOLI CHOWDER

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

CREAMY CORN CHOWDER

Steps:

• Working over a large bowl, slice the kernels off the corn cobs, scraping the cobs with the knife to extract the flavorful juices.
• Halve 5 of the bare corn cobs crosswise, discarding the rest.
• Set the corn and cobs aside.
• Heat the bacon in a 6-qt pot over medium heat and cook, stirring occasionally, until crisp, about 12 minutes.
• Reserve 3 tbs bacon for a garnish, leaving the remaining bacon and fat in the pot.
• Add the butter, thyme, garlic, celery, onions, and bay leaf.
• Cover the pot and cook, stirring occasionally, until the onions soften, about 6 minutes.
• Add the reserved corn kernels and cobs, milk, and potatoes.
• Cover, bring the chowder to a boil, decrease heat to low, and simmer, stirring occasionally, until the potatoes are tender, about 25 minutes.
• Skim any foam from the surface of the soup.
• Discard the cobs and bay leaf; transfer 1 1/2 cups of the soup to a blender and puree.
• Stir the puree back into the chowder to thicken it.
• Season with salt and pepper and serve the soup garnished with the reserved bacon and basil.