Creamy Corn Chowder Recipes

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.

CREAMY CORN CHOWDER

Steps:

• Place the bacon or ham in a large pot over medium heat, cook until bacon is crisp or ham is heated through and Crisco has melted. Drain and crumble, bacon, reserving about 2 tablespoons drippings in the pot.
• Add potatoes and onion to the pot with the crumbled bacon or ham and drippings. Cook together stirring vegetables constantly for about 5 minutes. Add a pinch of salt and pepper to flavor the potatoes. Pour in the stock, stir in the corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover. Simmer 10-20 minutes, stirring fairly frequently, until potatoes are tender.
• Turn off heat to the stock and let cool a few minutes. In a small saucepan mix and heat the half-and-half/milk mixture, stirring constantly until it bubbles slightly. Remove from heat BEFORE it boils, slowly pour the heated milk mixture into the very warm stock, be careful not to splash the hot liquid!
• Use a ladle to dish into bowls, season with salt and pepper to your personal taste, and enjoy!

CREAMY CORN CHOWDER

Steps:

• Peel and dice potatoes into small pieces (should equal 1 c); cook until just tender; set aside.
• Fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces.
• Discard all but 3 Tbsp bacon fat; saute onion and celery in bacon fat until soft.
• Sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally.
• Stir in corn, potatoes, bacon, and seasonings; serve hot.

CREAMY CORN CHOWDER

Steps:

• In a heavy saucepan, melt butter.
• Stir in onion, celery and carrot.
• Cook about 5 minutes until softened, but do not brown.
• Stir in flour and cook for additional 2-3 minutes, stirring constantly.
• Add corn to saucepan.
• Add milk, salt and pepper.
• Whisk to combine ingredients.
• Bring to a simmer.
• Cover and cook over low heat for 10-20 minutes.
• Do Not Boil.

CREAMY CORN CHOWDER

Steps:

• Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
• Add potatoes, corn, zucchini, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; add cream and heat 1 minute, then pulse a few times with an immersion blender, just until some of corn mixture is pureed. Season with salt and pepper; serve immediately.

CREAMY CORN CHOWDER

Steps:

• cook bacon until done; drain all but 1-2 tablespoons of the grease.
• add butter, onion, bell pepper and potatoes with the cumin and thyme and sautee until potatoes become tender.
• add chicken stock, cream corn, fresh/frozen corn and heavy cream.
• add cornstarch/water mixture and ham and simmer for 15-20 minutes.