Marys Corn Chowder Recipes

MARY'S CORN CHOWDER

Steps:

• Slice sausages lengthwise then cut crosswise into bite-size pieces (I remove the casings on mine but you don't have to do that).
• In a tall stockpot, on high heat, lightly brown sausage in 2 table spoons of olive oil for about 3 minutes to extract the flavors.
• Add onion, celery, red bell pepper, carrots and a pinch of salt to the sausage and cook on med/high heat, stirring frequently, until the onions are transparent (do not let the onions get brown). Add in the bay leaf, basil, and black pepper at this point so that the spices have time to mingle.
• Add in the chicken stock, frozen corn, and creamed corn. Once soup comes back to a boil, turn the heat down to low, cover the pot and cook for 10 minutes - stir occasionally.
• Add in milk (or cream) and simmer on low heat for another 5 minutes.
• Check to make sure the carrots are cooked, if the carrots are cooked then turn off the heat and let rest for 10 minutes then serve and enjoy!
• Other veggies can be added if you have leftovers such as potato, green beans, etc work great in this soup. Also, if a thicker consistency is desired, make a roux and add to soup at the last step when the milk goes inches If you like more heat, add a few splashes of habenero pepper sauce at the end.
• This soup is great the next day, if it lasts that long :).

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
• Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender.
• Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

SLOW-COOKED CORN CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

CORN CHOWDER

Steps:

• Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
• Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
• Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

MARY'S TEX MEX CORN CHOWDER

Steps:

• Chop peppers.
• Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
• Mix vegetable stock powder & water in a mixing cup.
• Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
• Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
• Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
• Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
• Serve with a savory/salty bread to balance the sweetness & heat of the soup.