EARTHBOUND FARM CORN CHOWDER
Make and share this Earthbound Farm Corn Chowder recipe from Food.com.
Provided by Abiner Smoothie
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the bacon over medium heat until crisp (5-10 minutes) then drain on paper towels.
- Add the onion and celery to the fat and cook until they are soft for 10 minutes.
- Add stock, bay leaf, potatoes and thyme to the saucepan and boil over high heat. Reduce and let simmer for 20 minutes until potatoes are tender.
- Cover and turn off heat. Leave on stove for 20 minutes then discard the bay leaf and thyme sprig. Add the bacon, corn and half-and half. (You can remove 2 cups of the chowder and puree it in a blender and then add that back to the chowder for a thicker consistency).
- Season with salt and pepper.
MARK BITTMAN'S SUMMER CORN CHOWDER
This hearty soup stars one of those rare vegetables even picky eaters love. And when summr corn is at its peak, rew recipes are more adaptale to everyones likes and dislikes than this easy chowder. The key to the extra corn-y flavor is the stock.
Provided by Miss V
Categories Low Cholesterol
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.
- 2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.
- 3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.
- 4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.
Nutrition Facts : Calories 384.8, Fat 15.2, SaturatedFat 7.1, Cholesterol 39.6, Sodium 771.7, Carbohydrate 53.8, Fiber 5, Sugar 9.3, Protein 15.4
SUMMER CORN CHOWDER
I tweaked this recipe a little (isn't a recipe just a guideline, anyway?), but I'll post as written. I had some fresh corn on the cob and the rest was frozen. I also used turkey bacon and baked in the oven instead of cooking with the onion. Instead of adding water, I added chicken broth. I also sauteed some bell pepper, hot pepper, and celery with the onion. I used fresh oregano, basil, parsley, and cilantro and evaporated milk instead of half and half. The honey was left out completely. Great flavors--hearty yet light at the same time. Recipe courtesy of Cooking Classy which she adapted from Cooks Illustrated via Tracy's Culinary Adventures.
Provided by AmyZoe
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large pot over medium heat.
- Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
- Add the flour and garlic and cook 1 1/2 minutes.
- While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
- Add thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
- Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 389.1, Fat 15.9, SaturatedFat 7.9, Cholesterol 34.7, Sodium 134.4, Carbohydrate 58.9, Fiber 5.7, Sugar 11.6, Protein 9.6
VERMONT CORN CHOWDER
Make and share this Vermont Corn Chowder recipe from Food.com.
Provided by _Pixie_
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
- Remove them from the pan with a slotted spoon.
- Saute the onion in the pork fat just until tender, but not brown.
- Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
- Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
- Taste for seasoning, adding a good bit of freshly ground pepper.
- Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.
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