Hilo Style Corn Chowder Recipes

HILO-STYLE CORN CHOWDER...

*HILO-STYLE CORN CHOWDER*... image

THIS IS HOW WE DO IT ON THE BIG ISLAND OF HAWAI'I.(HILO-STYLE)...WOOT-WOOT!!!

Provided by ULULANI LEWIS

Time 1h20m

Number Of Ingredients 8

Ingredients

potato
onions
can(s) corn, cream-style
can(s) cream of mushroom soup
slice bacon
spam, cubed
evaporated milk
salt and pepper

Steps:

1. BOIL CUBED POTATOES & ONIONS IN EVAPORATED MILK TILL POTATOES ARE SOFT.
2. FRY BACON & SPAM SEPARATELY. DISCARD OIL.
3. ADD BACON & SPAM TO POTATOES, ONIONS & MILK.
4. ADD CREAM OF MUSHROOM & CREAM STYLE CORN.
5. SIMMER ON LOW ALL INGREDIENTS.
6. SALT & PEPPER TO TASTE.
7. Mmmm...YUMMO!!!

EASY CORN CHOWDER I

Easy Corn Chowder I image

This is a quick and easy soup that won't let you down.

Provided by carol

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Yield 3

Number Of Ingredients 7

Ingredients

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Steps:

In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g

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

Ingredients

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 :

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