Madcity Dales Sweet Corn Chowder Recipes

GREAT LAKES CORN CHOWDER

Great Lakes Corn Chowder image

A New England classic, rich with cream, sweet with corn and redolent of herbs. Adapted from a recipe by Tracy Schneider at Al Dente blog. http://bit.ly/ay6EmT

Provided by DrGaellon

Categories Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 -8 slices bacon, cut into small pieces
1 small onion, finely chopped
1 small celery rib, finely chopped
3 canned whole tomatoes, chopped
2 medium boiling potatoes, peeled and cubed
1 teaspoon salt
1/8 teaspoon ground allspice
1 pinch sugar
1 small bay leaf
2 cups light cream or 2 cups half-and-half
1 cup milk
1/2 lb frozen corn
freshly ground black pepper

Steps:

In large non-stick pan, fry bacon until crispy; remove to paper-towel-lined plate with slotted spoon and allow to drain. Add onion to fat and saute over moderate heat until golden, 4-5 minutes. Add celery and saute until softened, about 2 minutes. Add tomatoes, potatoes, salt, allspice, sugar and bay leaf; stir well. Cook over moderate heat until the mixture begins to sizzle.
Transfer vegetables to large soup pot over low heat, cover, and cook, stirring occasionally, until the potatoes are tender, 15-20 minutes. Stir in frozen corn, cream and milk and bring just to a boil. Remove from heat, remove bay leaf, and correct seasonings. Refrigerate if not using immediately. Serve with bacon bits as garnish.

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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