Buttermilk Corn Chowder Recipes

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BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

BUTTERMILK CLAM 'N CORN CHOWDER



Buttermilk Clam 'N Corn Chowder image

I have a recipe for Buttermilk Corn Chowder that I make often. Someone told me that they thought it would be good with minced clams added to it. I re-worked that recipe and this is what I came up with. It turned out delicious. This recipe is now one of our favorites.

Provided by J. White Harris

Categories     Chowders

Time 1h5m

Number Of Ingredients 12

2 Tbsp coconut oil
1 large onion, chopped
2 medium potatoes, peeled and chopped (2 cups)
2-1/2 c whole kernel shoepeg corn
1 c chopped celery
2 c chicken broth, divided
3 can(s) (6.5 oz) minced clams with juice
1/4 tsp pepper
1/2 tsp salt
2 Tbsp all purpose flour
2-1/2 c buttermilk
paprika or snipped cilantro, optional

Steps:

  • 1. Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
  • 2. Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
  • 3. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
  • 4. Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.

CORN CHOWDER (PIONEER WOMAN)



Corn Chowder (Pioneer Woman) image

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.

Provided by AmyZoe

Categories     Corn

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

5 ears corn, shucked
2 slices bacon, cut into 1/2 inch pieces
1 medium yellow onion, diced
2 -3 chipotle peppers (in adobo sauce, finely diced)
4 cups low sodium chicken broth
1 1/2 cups heavy whipping cream
4 ounces green chilies, diced
3 tablespoons cornmeal
salt
corn tortilla, for serving

Steps:

  • Slice the kernels off the corn cob.
  • Cut bacon into 1 inch pieces and cook in large pot over medium heat until the fat begins to render, about 2 minutes.
  • Add the diced onion to the pot and cook it until the onion is translucent and the bacon is cooked but still chewy, about 5 minutes.
  • Throw in the corn kernels and stir.
  • Mince chipotle peppers and stir them into the corn. Continue cooking for about 3 minutes.
  • Pour in the low sodium chicken broth followed by a splash of heavy cream.
  • Stir to combine.
  • Add the green chilies.
  • Let the soup simmer for 25 to 30 minutes.
  • Mix the cornmeal with 1/4 cup water and stir together.
  • Stir the mixture into the soup and simmer for another 10 minutes, or until thickened.
  • Taste and add salt if needed.
  • Serve in bowls with warm corn tortillas on the side.

CLASSIC CORN CHOWDER



Classic Corn Chowder image

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

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

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 :

BUTTERMILK SALMON CHOWDER



Buttermilk Salmon Chowder image

This is based on a South Beach Diet cookbook recipe. The introduction states, "Yogurt and buttermilk add creaminess to this chunky chowder. Dill, bay leaf, and tarragon lend the perfect flavor accents." Additionally, Dr. Oz, in his You, the Owner's Manual book, states that "The best fish (those with the least mercury and PCBs [polychlorinated biphenl]) are wild, line-caught salmon (almost all canned salmon is wild, healthful salmon), mahi mahi, catfish, flounder (sole), tilapia, and whitefish."

Provided by mersaydees

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 turnips, peeled and cut into small cubes
1 onion, chopped
1 celery rib, chopped
1 teaspoon dill seed
1 bay leaf
2 cups vegetable broth or 2 cups water
1 (12 ounce) can pink salmon, drained
1 cup buttermilk
1 cup plain fat-free yogurt (8 ounces)
1 tablespoon trans-free margarine
2 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried tarragon

Steps:

  • In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water.
  • Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
  • Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, butter, hot-pepper sauce, salt, black pepper, and tarragon.
  • Cook for 5 minutes, or just until heated through.
  • Remove and discard bay leaf before serving.

Nutrition Facts : Calories 216.5, Fat 6.7, SaturatedFat 1.4, Cholesterol 48.2, Sodium 459.6, Carbohydrate 15.2, Fiber 1.8, Sugar 11.3, Protein 23.7

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