Earthbound Farm Corn Chowder Recipes

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MARK BITTMAN'S SUMMER CORN CHOWDER



Mark Bittman's Summer Corn Chowder image

This hearty soup stars one of those rare vegetables even picky eaters love. And when summr corn is at its peak, rew recipes are more adaptale to everyones likes and dislikes than this easy chowder. The key to the extra corn-y flavor is the stock.

Provided by Miss V

Categories     Low Cholesterol

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 ears corn (fresh)
1 teaspoon salt
1 teaspoon pepper (freshly ground)
4 slices bacon (preferably thick-cut chopped into 1/4-inch pieces)
1 onion (, chopped)
4 cups milk (low fat)
1 tablespoon cornstarch
1/4 cup scallion (freshed sliced green parts only)

Steps:

  • 1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.
  • 2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.
  • 3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.
  • 4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.

Nutrition Facts : Calories 384.8, Fat 15.2, SaturatedFat 7.1, Cholesterol 39.6, Sodium 771.7, Carbohydrate 53.8, Fiber 5, Sugar 9.3, Protein 15.4

SUMMER CORN CHOWDER



Summer Corn Chowder image

I tweaked this recipe a little (isn't a recipe just a guideline, anyway?), but I'll post as written. I had some fresh corn on the cob and the rest was frozen. I also used turkey bacon and baked in the oven instead of cooking with the onion. Instead of adding water, I added chicken broth. I also sauteed some bell pepper, hot pepper, and celery with the onion. I used fresh oregano, basil, parsley, and cilantro and evaporated milk instead of half and half. The honey was left out completely. Great flavors--hearty yet light at the same time. Recipe courtesy of Cooking Classy which she adapted from Cooks Illustrated via Tracy's Culinary Adventures.

Provided by AmyZoe

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

8 ears fresh sweet corn, husked and silks removed and kernels cut from cob
3 tablespoons butter
5 slices bacon, cut into 1/4 inch pieces
1 medium yellow onion, chopped
1/4 cup all-purpose flour
1 garlic clove, minced
5 cups water
1 lb yukon gold potato, cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1 bay leaf
salt, to taste (I skipped this too)
pepper, to taste
1 cup half-and-half
1 tablespoon honey
2 -3 tablespoons chopped fresh chives
shredded cheddar cheese, for serving

Steps:

  • Melt butter in a large pot over medium heat.
  • Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
  • Add the flour and garlic and cook 1 1/2 minutes.
  • While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
  • Add thyme and bay leaf and season with salt and pepper to taste.
  • Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
  • Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.

Nutrition Facts : Calories 389.1, Fat 15.9, SaturatedFat 7.9, Cholesterol 34.7, Sodium 134.4, Carbohydrate 58.9, Fiber 5.7, Sugar 11.6, Protein 9.6

CORN CHOWDER



Corn Chowder image

Make and share this Corn Chowder recipe from Food.com.

Provided by Jeff Hixson

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

3 ears fresh corn or 3 ears bicolor corn
4 ounces bacon, cut into 1/3 inch dice
2 tablespoons unsalted butter
1 medium onion, cut into 1/2 inch dice
1/2 large red bell pepper, cut into 1/2 inch dice
1 sprig fresh thyme, leaves removed and chopped
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 lb yukon gold potato, peeled and cut into 1/2 inch dice
3 cups chicken stock
kosher salt
fresh ground black pepper
2 teaspoons cornstarch, dissolved in
2 tablespoons water
1 cup heavy cream
2 tablespoons minced fresh chives or 2 tablespoons thinly sliced scallions

Steps:

  • Husk the corn.
  • Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
  • Cut the kernels from the cobs and place in a bowl.
  • You should have about 2 cups.
  • Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
  • Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
  • Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
  • Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
  • Some of the potatoes will have broken up, but most should retain their shape.
  • Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
  • Reduce the heat to medium and season the chowder with salt and pepper.
  • Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
  • As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
  • Adjust the seasoning if necessary.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
  • Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over low heat; don't let it boil.
  • Ladle into cups or bowls and sprinkle with the chopped chives.

Nutrition Facts : Calories 631.7, Fat 43.8, SaturatedFat 22.4, Cholesterol 121.5, Sodium 534.4, Carbohydrate 49.1, Fiber 4.9, Sugar 8.1, Protein 14

SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES



Summer Corn Chowder With Scallions Bacon & Potatoes image

The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine.

Provided by Bev I Am

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

5 ears fresh corn, husked and silk removed
7 ounces scallions (about 20)
3 slices bacon, cut into 1/2 inch pieces
1 tablespoon unsalted butter
1 jalapeno, cored, seeded and finely diced
1 teaspoon kosher salt (or to taste)
black pepper, freshly ground (to taste)
3 1/2 cups low sodium chicken broth
1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
1 1/2 teaspoons fresh thyme, chopped
2 tablespoons heavy cream

Steps:

  • Cut corn off the cobs, save two cobs.
  • When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
  • Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
  • With a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Pour off and discard all but about 1 TBS of the bacon fat.
  • Return the pan to medium heat and add the butter.
  • When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
  • Cook stirring until the scallions are very soft, about 3 minutes.
  • Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
  • Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
  • Discard the corn cobs.
  • Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
  • Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.

Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 14.7, Sodium 482.7, Carbohydrate 23.8, Fiber 3.4, Sugar 3.7, Protein 6.9

VERMONT CORN CHOWDER



Vermont Corn Chowder image

Make and share this Vermont Corn Chowder recipe from Food.com.

Provided by _Pixie_

Categories     Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup salt pork, Diced
1 large onion, Diced
2 1/2 cups water
3 cups corn kernels
5 potatoes, Md, Pare & Cube
1 1/2 teaspoons salt
1 quart milk
black pepper
saltines or soda cracker

Steps:

  • Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
  • Remove them from the pan with a slotted spoon.
  • Saute the onion in the pork fat just until tender, but not brown.
  • Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
  • Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
  • Taste for seasoning, adding a good bit of freshly ground pepper.
  • Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.

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