Illinois Corn Chowder Recipes

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ILLINOIS PRAIRIE CORN CHOWDER



Illinois Prairie Corn Chowder image

Illinois Prairie Corn Chowder

Provided by admin

Categories     Cooking & Nutrition Tips

Time 1h40m

Yield 11

Number Of Ingredients 6

Illinois Prairie Corn Chowder Mix
2 or 3 White potatoes
8 cups Chicken broth
2 cups Heavy or whipping cream
Add diced chicken breast, crabmeat, or clams to taste for meatier chowder.
2 or 3 Ears of fresh corn

Steps:

  • Here's What You Do
  • Peel and dice potatoes and place in a 4-quart pot. Add chicken broth and bring to a boil. Reduce heat and stir in contents of Illinois Prairie Corn Chowder Mix. Return to a simmer, cover and cook for 45 minutes. Add heavy cream and heat uncovered on low for 30 minutes until slightly thickened. Remove bay leaf before serving. If desired add salt and pepper to taste. When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.

Nutrition Facts : Calories 60, Carbohydrate 14, Fiber 1, Protein 2, ServingSize 3 1/2 oz. dry mix, Sodium 15

ILLINOIS CORN CHOWDER



Illinois Corn Chowder image

This recipe was given to me by a friend. It is easy, the ingredients are always on my shelf & boy, is it tasty! Change the sausage to spicy for more heat.

Provided by RNthe120

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage (I use Bob Evans Savory Sage)
1 cup diced onion
4 cups potatoes (peeled & cubed)
1 teaspoon salt
1/8 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon marjoram
1/8 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can cream-style corn
1 (14 1/2 ounce) can whole kernel corn
1 (12 ounce) can evaporated milk

Steps:

  • In a Dutch oven or other large, pan cook sausage with onion, crumbling sausage into small pieces.
  • Drain grease off.
  • Add potatoes, water & spices.
  • Bring mixture to a boil & simmer for 15 minutes.
  • Add both cans of corn & evaporated milk.
  • Simmer but do not boil.
  • I have used substituted 2 cups of frozen corn for the whole kernel corn.

Nutrition Facts : Calories 744.2, Fat 31.6, SaturatedFat 12.9, Cholesterol 131.2, Sodium 1405.7, Carbohydrate 77.5, Fiber 7.3, Sugar 8.8, Protein 42.9

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

HEARTY CORN AND CLAM CHOWDER



Hearty Corn and Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Potato     Bacon     Clam     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 bacon slices, chopped
1 cup chopped onion
1 cup chopped celery
1 carrot, peeled, chopped
2 teaspoons dried thyme
1 large bay leaf
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 8-ounce bottle clam juice
1 cup whole milk
1 15-ounce can creamed corn
2 6.5-ounce cans chopped clams

Steps:

  • Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

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