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Sunday, March 18, 2007

RECIPES: Corn Chowder

Since I received so many corn chowder recipes form everyone, thought I should compile them all in one place. Can’t wait to try them!

Corn Chowder
From Adrianne’s Mom
2 small onions, chopped
4 slices of bacon
2 celery stalk,chopped
2 potatoes chopped
4 cups corn (frozen or canned)
4 cups chicken broth
1 Bay leaf
1 tsp. salt
1/2 tsp. pepper
2 T. butter
2 T. flour
1 1/2 cups cream or half n’ half
1 cup grated cheddar cheese

Cook onions, bacon & celery, put in slow cooker. Add potatoes, corn, broth, bay leave, salt & pepper. Cook on low for 8-10 hours. Take bay leaf out and throw away. On the stove top, melt butter, add the flour so it makes a paste. Cook until light brown. Slowly add the cream to the paste, heat until it thickens. DO NOT BOIL! Move it from the heat, add the cheese and mix until melted. Add this mixture to the slow cooker mixture. Stir well and serve.

Joe’s Favorite Fresh Corn Chowder
From Kelly
1/4 lb. bacon, diced
1 cup onion, diced
1 cup celery, diced
2 cups chicken stock
2 cups water
2 cups potates, diced
3 cups corn kernels
2 cups cooked chicken
1 cup heavy cream
1/2 cup parsley, minced
Salt & Pepper

Fry the bacon in the bottom of a 6 quart stock pot. When the bacon is crisp, remove it from pan and set aside. Drain all but about 2 tablespoons of fat. Add the onions and celery to the bacon fate and saute until soft. Then add the potatoes, water and chicken stock and bring to a boil. Once the mixture is boiling reduce to a simmer and cook until potatoes are tender. Stir in chicken, corn and thyme. Slowly add the cream to the warm mixture. Add the parsley. Salt and pepper to taste. Serve hot sprinkled with bacon crisps.

Corn Chowder
From: Kelly
8 potatoes (peeled and cubed)
1 pkg frozen corn
1 onion, chopped
6 T. butter
1/4 cup flour
4 cups milk
1/2 cup cream
8 oz. cream cheese
2 t. salt
1/2 t. pepper
1t. parsley
1/4 t. thyme
1/4 t. marjoram

Cook potatoes until tender. Saute onions with butter until tender. Add flour, stir to blend. Add milk, cream and cream cheese. Whisk with wire until smoot. Continue to cook until slightly thickened. Stir in potatoes, corn, salt, pepper and herbs. Heat mixture to piping hot, but do not boil. For better flavor, set aside to cool and then reheat.

Sausage Corn Chowder
From Margo’s Aunt
Brown in soup pot 1 pound “lite” sausage and 1 diced yellow onion. While browning meat, peel and dice 5 medium potatoes. Drain any grease off meat and onions, add potatoes and cover with water. Cook until potatoes are barely tender. Add 1 can corn, 1 can creamed corn, and 1 can evaporated milk. Thicken to tates with 3T flour dissolved in water. Heat until thickening is cooked.

Corn Chowder
From Cat Lady (her hubby likes with with shredded chicken)
2 cans cream of potato soup
2 cans cream corn
2 cans corn (or approx 4 cups frozen)
3 cups +/- diced potatoes
1 qt half & half
extra milk if needed
salt and pepper to taste. I like a lot of pepper… almost a Tblspn

Mix everything together and simmer till potatoes are tender, stirring occasionaly so it doesn’t stick to the pan. I also use canned potatoes or sometimes frozen hashbrowns.

1 Comment »

  1. 1
    Heidi Ho

    I am doing a corn clam chowder this week…it is delicious!

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