Best Corn Chowder Recipe Bacon

Directions In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In …

Rating: 5/5(1)
Category: Lunch
Total Time: 40 mins

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Directions. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain. …

Rating: 5/5(17)
Total Time: 40 mins
Category: Corn Chowder
Calories: 263 per serving
1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
2. Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
3. Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

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Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a …

Rating: 5/5(3)
Total Time: 50 mins
Category: Diabetic Pork Recipes
Calories: 220 per serving
1. Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.
2. Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.
3. Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.
4. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.

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OH – and cook the bacon first and use the bacon drippings to make the soup base (i.e. sautéing onion and garlic then making a roux that …

Rating: 5/5(46)
Calories: 620 per serving
Total Time: 50 mins
1. Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
2. Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
3. Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
4. Add flour and mix it in. Cook, stirring, for 1 minute.

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Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender.

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Vegan Instant Pot Little Potato & Corn Chowder I Love Vegan. potato, coconut cream, bacon, salt, leeks, black pepper, white vinegar and 6 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap! Let's eat! frozen corn, pepper, potatoes, chicken broth, salt, butter, medium onion and 6 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap!

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2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender. 3. In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook …

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New England Bacon Corn Chowder: Best corn chowder recipe ever, adapted from Peter Christian's Tavern in New London, NH. Thick and creamy chowder, chock full of potatoes, creamed corn, celery, onion and bacon! This is the most requested chowder at our house! So I made this amazing New England Bacon Corn Chowder for the first time this …

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How to Make Corn Chowder. Saute onion and bacon: 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. Make roux: add in the flour and garlic and cook 1 1/2 minutes.

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To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 …

Author: The Red Lion Inn
Steps: 3
Difficulty: Easy

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Corn chowder with bacon is a rich, hearty soup that will warm you from head to toe. The bacon in this chowder adds a delicious flavor to the potato and corn chowder base. Kids and adults love it! Corn Chowder. This corn chowder recipe is a favorite of almost all of my Mom’s grandkids.

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Cover and cook gently until potatoes are tender. (approx. 15-20 minutes). Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling. Stir in bacon pieces. Just before serving, add parsley and a generous grind of white pepper (to taste). Submit a Recipe Correction. Advertisement.

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All cool recipes and cooking guide for Best Corn Chowder Recipe Bacon are provided here for you to discover and enjoy. Healthy Menu. Chicken And Ham Recipes Healthy Healthy Birthday Cake Brownies Healthy Lemon Cream Sauce Easy Bacon Cheese Quiche Recipe

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Cook the bacon in a large (6 or 8 quart) pot over medium heat. Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 tablespoons of the bacon for garnish, leaving the remainder in the pot. Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot.

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Add onion and minced jalapeño to pot and cook until soft, about 10 minutes. Add garlic and paprika and cook until fragrant, 1 minute. Season with salt and pepper. Add flour and cook, stirring

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Step 2. Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn.

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Transfer the corn to a plate to set aside. In the same stock pot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest. Add the onion and saute for 5 minutes, or until tender.

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