Comforting Corn Chowdah New England Style Recipes

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NEW ENGLAND SEAFOOD CHOWDER



New England Seafood Chowder image

I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound whitefish fillets, skin removed
2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
2 celery ribs, finely chopped
1 large onion, chopped
3 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 can (6-1/2 ounces each) minced clams, undrained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
2 tablespoons butter
1 tablespoon diced pimientos
2 teaspoons salt
1/2 teaspoon pepper
Minced fresh parsley

Steps:

  • Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside., Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)



Best New England Corn Chowda (Chowder) image

This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

Provided by Jennifer Michele

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1/2-1 lb bacon (diced)
1 small onion (chopped)
2 cups chicken broth or 2 cups vegetable broth
2 cups cubed white potatoes
2 cups frozen corn
2 cups light cream

Steps:

  • Fry bacon until crisp.
  • Remove from pan with a slotted spoon and drain; set aside.
  • In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
  • Cook over medium heat until onion is translucent.
  • Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
  • Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
  • Stir in corn and heat through.
  • Add cream and heat through again.
  • If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
  • Add a little at a time while the chowda is simmering until it reaches the desired consistency.
  • Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.

NEW ENGLAND CORN CHOWDER



New England Corn Chowder image

While not as famous as New England's clam chowder, this corn chowder recipe is every bit as delicious. It's perfect after a cold day.

Provided by John Mitzewich

Categories     Soup

Time 45m

Yield 6

Number Of Ingredients 9

2 slices of bacon, cut into strips
1 tablespoon unsalted butter
1 yellow onion, diced
2 tablespoons all-purpose flour
2 cups fresh or frozen corn kernels
1 russet potato, peeled and diced
3 cups whole milk
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Steps:

  • In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.
  • Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.

Nutrition Facts : Calories 295 kcal, Carbohydrate 46 g, Cholesterol 21 mg, Fiber 3 g, Protein 11 g, SaturatedFat 4 g, Sodium 478 mg, Sugar 10 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

COMFORTING CORN CHOWDAH... NEW ENGLAND STYLE!



Comforting Corn Chowdah... New England Style! image

After studying various recipes and methods, I've finally perfected the best corn chowdah that I've ever tasted. It's filling, reheats well, and it's always a hit to even those who claim to "hate" corn chowdah. I like to serve it with a dense honey cornbread. This recipe will yield a lot but is easily halved. It freezes well... Just add a little milk upon re-heating. I'll also add... this is NOT low-fat, low calorie, or low carb by ANY means... Just the way I like it!

Provided by mamaXmama

Categories     Chowders

Time 1h20m

Yield 10-15 serving(s)

Number Of Ingredients 11

5 (8 ounce) cans creamed corn
4 (8 ounce) cans of regular whole kernel corn
1 large yellow onion
1 (5 lb) bag white potatoes
2 lbs bacon
1 quart heavy cream
1 quart milk (I use whole)
1 1/2 tablespoons paprika
1 1/2 tablespoons pepper
1 tablespoon salt
4 tablespoons flour

Steps:

  • Start by peeling, cubing and boiling the potatoes in a large (preferably a lobster-sized) pot.
  • While your potatoes are cooking, cut your bacon into small pieces and fry them crispy in a separate pan. Set the cooked bacon aside and keep the leftover oil on a medium heat.
  • Chop your onions to your desired size and toss them into the bacon drippings, making sure to cook them long enough to look brown, but not crispy.
  • Once your potatoes are done, dump them into a strainer. Rinse the excess starch from the pot and return it to the stove.
  • Dump your drippings and onions into the pot and whisk in the flour over a medium heat.
  • Once the flour is blended and is starting to take on a nutty color, take it off the heat and add a few tablespoons of water -- this will ensure that you don't scorch the milk that you're about to add inches.
  • Let the pot sit off the heat for a minute or two after adding the water. Whisk in your milk slowly. If it starts to scorch, let it sit for another minute -- this is an easy way to burn it.
  • Once you're able to pour in all the milk, add the cream.
  • Dump all of the creamed and whole corn with the liquid into the pot.
  • Turn the heat down to medium-low.
  • Whisk in the all of the paprika, salt, and pepper -- You may wish to add more salt and pepper like I do, but I'm told I over-salt and pepper everything -- It's your call.
  • Add the bacon.
  • Go back to your potatoes and add half of them into the pot (careful, you don't want hot cream to splash back at you!) Using the whisk, mash the potatoes to thicken the cream.
  • Add the rest of the potatoes and switch to a large wooden spoon, making sure to stir carefully along the bottom.
  • Remember, if you start to feel any resistance building up at the very bottom of the pot, stir just above it -- this is a very easily scorched meal, but it's easy to avoid the scorched taste as long as you don't scrape it up!
  • Let it simmer for at least a half an hour on low after all of your ingredients have been added. Make sure you check it often.
  • Serve with cornbread to an army of friends and family for a comforting, delicious meal.

Nutrition Facts : Calories 1192.4, Fat 81.6, SaturatedFat 38.1, Cholesterol 205.8, Sodium 2739.4, Carbohydrate 98.4, Fiber 8.8, Sugar 9.1, Protein 25.3

CREAMY COMFORT CORN CHOWDER



Creamy Comfort Corn Chowder image

This is a corn chowder recipe which is actually adopted from our restaurant's famous conch chowder...that one's a trade secret, but we find that when you want the -comfort food-, this recipe should do nicely for your family, as it does ours! I simplified this recipe in many ways to be home-friendly and use the least amount of preparation, steps, and cooking dishes possible -- when we are at home, we don't have the benefit of a paid dishwasher! One note on this recipe -- Among other things, I cut out the par-boiling of the potatoes, so just make sure you -carefully- watch the cooking time on the potatoes, and tweak the recipe according to your preference of softness -- and we also like the skin-on approach when we are feeling particularly homey ;)

Provided by Da Long

Categories     Chowders

Time 2h

Yield 16 bowls, 16 serving(s)

Number Of Ingredients 15

2 large carrots, Chopped
5 stalks celery, Chopped
3 medium onions, Chopped
1/3 cup fresh thyme
1/2 teaspoon white pepper
1 1/2 teaspoons kosher salt
12 cups chicken stock
1/4 cup butter
1/2 cup flour
1 (16 ounce) can cream-style sweet corn
8 ounces ham steaks, Cubed
12 ounces frozen corn
5 medium potatoes, Chopped
1/8 teaspoon cayenne pepper
1/2 quart heavy cream

Steps:

  • 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
  • 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
  • 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
  • 4. Stir in roux; simmer/low boil covered 20 minutes.
  • 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.

Nutrition Facts : Calories 329.8, Fat 17.1, SaturatedFat 9.6, Cholesterol 60.2, Sodium 740.4, Carbohydrate 34.8, Fiber 3.4, Sugar 5.9, Protein 11.3

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