Award Winning Corn Chowder Recipe

AWARD WINNING CORN CHOWDER RECIPES. Steps: In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

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This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other …

Servings: 4
Total Time: 50 mins
Category: Chowders
Calories: 615 per serving
1. Cook bacon and break into small pieces. Set aside.
2. In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
3. Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
4. Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.

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Cook: In a large soup pot over medium high heat, cook the bacon until browned. Saute: Add the onion and celery, cooking and stirring till the

Rating: 5/5(1)
Estimated Reading Time: 7 mins
Servings: 6
Calories: 80 per serving
1. In a large soup pot over medium-high heat, cook bacon until browned.
2. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
3. Stir in broth, scraping the bottom of the pot to remove any browned bits.
4. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.

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Directions. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the

Rating: 5/5(342)
Author: Ina Garten
Servings: 10-12
Category: Main-Dish
1. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
2. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

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Instructions Checklist. Step 1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 …

Ratings: 741
Calories: 255 per serving
Category: Corn Chowder
1. 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.
2. 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.
3. 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.

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Mexican Corn Chowder. Rating: 4.5 stars. 27. This chowder is so easy to make and everyone just loves it. The garnishes are what really make it. Try chopped tomatoes, shredded Jack cheese, cubed avocado, parsley, tortilla chips, salsa, Cheddar cheese -- …

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Corn Chowder With Smoked Sausage Hillshire Farm. medium onion, chopped parsley, butter, ground black pepper, Hillshire Farm® Smoked Sausage and 5 more.

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Directions. In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil.

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How To Make the best ever corn chowder. In a large soup pot, heat the oil over high heat. Add onion and celery and saute for 2 or 3 minutes, until translucent. Add garlic and cook for 1 minute. To this mixture, add the flour and stir until well blended. Add the broth a little at a time, stirring and scraping down sides of pot.

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Cover and bring just to a boil and then lower the heat to a gentle simmer and cook until the potato is tender when pierced with a fork, about 15 minutes. Add the creamed corn and milk and bacon bits if using. Taste and adjust seasoning. Allow chowder to …

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3. Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way.

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Corn chowder Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, corn chowder. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Corn chowder is one of the most favored of current trending meals in the world. It is simple, it …

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Instructions. Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper. Cover and simmer until potatoes are soft, about 30 minutes. In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.

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Instructions Checklist. Step 1. In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to

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Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. …

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Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes. Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.

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Remove bacon to a paper towel-lined plate, let cool, then crumble and set aside. Over medium heat, cook onion in bacon drippings 3 to 4 minutes, or until tender, stirring constantly. Add potatoes and water; bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, or until potatoes are fork-tender.

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Frequently Asked Questions

How to make the best corn chowder?

  • Plan what vegan soup recipes you want to make.
  • Gather all your ingredients.
  • Choose recipes you can make ahead of time
  • Enjoy your soup now or freeze them for later!

How to make copycat panera summer corn chowder?

  • Dairy: We used unsalted butter and heavy whipping cream.
  • Vegetables: We used poblano peppers, red bell peppers, yellow onion, fresh garlic, red potatoes, and fresh yellow corn with kernels cut off the cob.
  • Flour: To make the roux, we used all-purpose flour.
  • Liquor: We used mirin (rice wine) to deglaze the pot.

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What is the best seasoning to use for corn chowder?

We like to serve corn chowder with:

  • Sprinkle with smoked paprika on top
  • Cheddar cheese
  • Chopped green onions
  • Crumbled bacon
  • Minced jalapeno
  • Cilantro
  • Diced bell pepper

How do you make corn chowder?

  • Cut corn from cobs. ...
  • Meanwhile, cook bacon in a large Dutch oven over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; transfer to a paper-towel lined plate. ...
  • Stir in reserved corn, corn milk and pulp, chicken stock, and potatoes. ...
  • Serve top with additional thyme.

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