Indiana Corn Chowder Recipes

CHEDDAR CORN CHOWDER

Cheddar Corn Chowder image

Provided by Ina Garten

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

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.

INDIANA CHOWDER

Indiana Chowder image

This is another recipe I got from My neighbor while living in the Rebublic of Panama. I was learning to meal plan and cook economically with foods my family would eat. I never learned to cook before I got married so easy recipes is what I needed and this one worked well.

Provided by susan simons

Categories Chowders

Number Of Ingredients 10

Ingredients

1/2 lb hamburger
1 can(s) tomatoes
2 Tbsp butter
1 can(s) corn
1/4 tsp celery salt
1/4 lb cheddar cheese, shredded
1/2 small onion, chopped
1 can(s) tomato sauce, with 1/2 can water
1 tsp salt
1 c noodles

Steps:

1. Brown meat and onion. Drain. Add tomatoes, tomato sauve, water, corn, butter and seasonings. Cover and bring to a boil. Add noodles, turn to low heat and cook for 30 minutes. Sprinkle with grated cheese on top. CHOW DOWN!!!!

INDIAN CORN CHOWDER

Indian Corn Chowder image

I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder.

Provided by Bonnie Young

Categories Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 quart water
7 chicken bouillon cubes
1/2 teaspoon white pepper
1/2 cup onion (chopped)
1 cup sliced fresh mushrooms (or sliced canned mushrooms)
2 cups frozen corn (or fresh corn in season)
1 cup diced potato
1 cup diced carrot
1/2 cup butter
1/2 cup flour
2 cups milk or 2 cups light cream
cooked bacon bits (to garnish)

Steps:

Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
Serve hot garnished with bacon bits if desired.

Nutrition Facts : Calories 370.1, Fat 20, SaturatedFat 11.9, Cholesterol 52.7, Sodium 1312.6, Carbohydrate 43.4, Fiber 4.4, Sugar 2.7, Protein 9.2

SIMPLE CORN CHOWDER

Simple Corn Chowder image

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

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