Lindas Corn Chowder Recipes

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LINDA'S CORN CHOWDER



Linda's Corn Chowder image

I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.

Provided by Lindas Busy Kitchen

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 large potatoes, peeled, and cubed into 1-inch squares
2 (14 3/4 ounce) cans corn, with juice
2 (14 3/4 ounce) cans cream-style corn
6 slices bacon, fried, and crumbled
2 large onions, cut in 1/2, then thinly sliced
2 quarts milk
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

Steps:

  • In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
  • Drain out water, just leaving enough liquid to cover potatoes.
  • Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
  • Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.

Nutrition Facts : Calories 1174, Fat 44.4, SaturatedFat 16.6, Cholesterol 77.4, Sodium 1037.9, Carbohydrate 172.4, Fiber 17.1, Sugar 14.9, Protein 34.8

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 :

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