Corn And Gruyere Chowder Recipes

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CLASSIC CORN CHOWDER

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.

CORN AND GRUYERE CHOWDER

Steps:

• In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
• Cool and crumble; set aside.
• Drain all grease, except for about 2 tablespoons from pot and discard.
• Add onion to pot and cook, stirring often for about 3 minutes.
• Add corn and garlic and cook again, stirring often for another 3 minutes.
• Now add the chicken broth; simmer, uncovered for 15 minutes.
• Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
• Gradually stir in the cream; heat until hot, but not boiling.
• Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
• Stir in reserved bacon.