CORN CHOWDER RECIPE
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 45m
Number Of Ingredients 13
Steps:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
- Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CLASSIC CORN CHOWDER
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
LESLIE'S CORN CHOWDER 2
Make and share this Leslie's Corn Chowder 2 recipe from Food.com.
Provided by Leslie41143
Categories Chowders
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Cut up potatoes, boil for 15 minutes. Drain.
- While potatoes are boiling, fry bacon until crisp, let cool, then crumble.
- Chop the onion up then saute in the bacon grease and mix in flour and cook while stiffing a lot.
- Dump potatoes, bacon, and onion mixture in huge pot. Add corns and evaporated milk. Add 2% milk until you get it to the level of soup you want. Add salt & pepper.
- Cook.
- Add butter & cheese, stirring a lot so it doesn't scorch.
- Serve with corn bread.
Nutrition Facts : Calories 414.8, Fat 17.6, SaturatedFat 8.8, Cholesterol 42.3, Sodium 678.5, Carbohydrate 54, Fiber 4.7, Sugar 7.1, Protein 14.1
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