Popcorn Soup Corn Chowder Recipes

POPCORN SOUP

Steps:

• Remove the corn kernels from the ears of corn and keep for later.
• In a medium saucepan, combine the corn cobs, water, celery, carrot, bay leaf, garlic and onion.
• Bring to a boil over high heat, then immediately reduce to a simmer.
• Let the broth simmer for 2 hours. Remove from heat and let cool, then strain.
• In a medium stock pot, melt the butter and add the onions. Saute onion until tender, about 5 minutes.
• Add the corn from the cob, corn broth, and salt. Allow to simmer for 10 minutes.
• Put the soup in a blender and blend until as smooth as possible. Remember to let the hot air escape as it blends.
• Return the blended soup to the pot. Add the popcorn. Simmer for 5 minutes. Return the soup to the blender and blend again until as smooth as possible.
• Strain the soup through a fine mesh strainer back into the stock pot. Add the cream to taste.
• For a velvety smoooth soup, blend the soup a third time.
• Serve with kernels of popcorn on the top.

POPCORN SOUP (CORN CHOWDER)

Steps:

• Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
• Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
• Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.