GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
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
SAFFRON CORN CHOWDER
Spicy and different. Great served with hot rolls and a salad.
Provided by Kathie Carr
Categories Vegetable Soup
Time 20m
Number Of Ingredients 11
Steps:
- 1. Melt butter in a 4 quart Dutch oven. Add onion and leek and cook, stirring frequently, for about 5 minutes or until tender.
- 2. Add corn and cook for about 5 more minutes, stirring. Add one can of chicken broth. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes until corn is very tender.
- 3. Remove from heat and cool a bit. Place half of corn mixture in blender and blend until smoothly pureed. Return this mixture to Dutch oven.
- 4. Add remaining broth, potatoes, sweet peppers, black and cayenne pepper, and saffron.Heat thoroughly.
- 5. Garnish with chives or parsley.
CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
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.
COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES
Categories Milk/Cream Fish Potato Quick & Easy Bacon Cod Saffron Winter Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
- Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
- Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
SAFFRON FISH CHOWDER
This is one chowder that is SURE to please. My Newfoundland friends have told me it's the best chowder they've ever tasted!
Provided by sharflan
Categories Chowders
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
- Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
- Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
- Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
- At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
- NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
- Serve hot along with chunks of crusty bread and plenty of butter!
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