Old Fashioned Corn And Potato Chowder Recipes

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

DEPRESSION ERA CORN CHOWDER

Steps:

• In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
• Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

GRANDMA'S CORN CHOWDER

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.

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

OLD-FASHIONED CORN CHOWDER

Steps:

• Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here's a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately.
• Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth.
• Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
• Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES

Steps:

• Gather the ingredients.
• Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
• Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
• Gradually add the chicken broth and stir until well blended.
• Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
• Cover and continue cooking, stirring occasionally, until the potatoes are tender.
• Add the half-and-half, light cream, or milk; stir in the butter.
• Taste and add salt, as needed, and heat through.
• Serve and enjoy.

OLD FASHIONED CORN CHOWDER

Steps:

• Bring vegetable stock to a boil. Add the corn cobs and pale green husks. Bring to a boil for one minute. Remove the corn cobs and reserve. Simmer husks and vegetable stock for 30 minutes. Strain the liquid to another stock pot. Bring broth to a boil. Add the Red Bliss Potatoes and simmer until par boiled (about 10 minutes). in another stock pot melt the butter and add the onion and red pepper. Sauté until the onion is golden brown (about 8 minutes). Add the flour, mix well, and cook stirring frequently for 5 minutes. To this mixture slowly add the potato/corn/vegetable stock a ladle at a time stirring after each addition. Bring to a boil stirring frequently for 5 minutes. Reduce heat and simmer for 30 minutes stirring occasionally. Add the cayenne, freshly ground salt and pepper. Add the heavy cream and bring to a simmer for 15 to 20 minutes until slightly thickened. Remove corn from the husks and add to the mixture for the last 7 minutes stirring occasionally. Serve very hot. A meal in itself.