Corn Chowder Cuban Style Recipes

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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 :

CORN CHOWDER



Corn Chowder image

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

4 ears sweet corn, husked
3 slices bacon, cut into 1/2-inch pieces
1/2 medium onion, cut into 1/4-inch dice (about 3/4 cup)
1 medium russet potato, peeled and cut into 1/3-inch dice (1 1/2 cups)
1 cup milk
1 sprig fresh thyme
Coarse salt

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.

CORN CHOWDER, CUBAN STYLE



Corn Chowder, Cuban Style image

Make and share this Corn Chowder, Cuban Style recipe from Food.com.

Provided by FloridaGrl

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 large onion, chopped
4 garlic cloves, minced
0.5 (8 ounce) can tomato sauce
2 bay leaves
1 lb pork loin, cut in 2 inch cubes
1/2 lb smoked ham, cut into small pieces
1/2 cup peanut oil
2 medium potatoes, peeled and cut in 8 pieces
1 butternut squash, peeled and cut into 3 inch cubes
2 cups chicken broth
2 (15 ounce) cans whole kernel corn
1 (15 ounce) can cream-style corn
2 ears fresh corn, cut into 2 inch pieces
salt and pepper

Steps:

  • Heat oil in a heavy bottomed 6 quart pot. Brown pork cubes. Add chopped onion, garlic, bay leaves, and tomato sauce. Cover and simmer until pork is tender. Add broth, potatoes, squash, and ham. When potatoes and squash are tender, add canned corn and fresh corn. Cook for 5 minutes, stirring frequently so corn will not stick to the bottom of the pan. Salt and pepper to taste.
  • This chowder can be made hours before serving.

Nutrition Facts : Calories 762.6, Fat 35.9, SaturatedFat 8.7, Cholesterol 71.4, Sodium 1730.7, Carbohydrate 85.4, Fiber 10.7, Sugar 13.6, Protein 35.5

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