Best Corn Chowder Recipe Bacon

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

Rating: 5/5(1)
Category: Lunch
Total Time: 40 mins
1. In a large saucepan, cook bacon over medium heat until crisp.
2. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender.
3. Add the potatoes, broth, salt, thyme and pepper.
4. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan.

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9 hours ago Advertisement. Step 2. Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and …

Rating: 5/5(17)
Total Time: 40 mins
Servings: 12
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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4 hours ago 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 thickens …

Rating: 5/5(43)
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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2 hours ago Prep/Total Time: 30 min. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard …

Rating: 5/5(40)
Total Time: 30 mins
Category: Dinner, Lunch
Calories: 335 per serving
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.
2. Remove with a slotted spoon; drain on paper towels.
3. Discard drippings, reserving 1-1/2 teaspoons in pan.
4. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover.

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1 hours ago 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 …

Rating: 4.5/5(130)
Total Time: 3 hrs 30 mins
Category: Entree
Calories: 350 per serving
1. In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
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 10 to 15 minutes longer or until slightly thickened.

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6 hours ago Vegan Instant Pot Little Potato & Corn Chowder I Love Vegan. salt, olive oil, white vinegar, vegetable broth, garlic, leeks and 7 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap! Let's eat! bay leaf, salt, …

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Just Now 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 …

Rating: 5/5(1)
Total Time: 40 mins
Servings: 3
1. Saute onion, potato and celery in butter.
2. Add 1 cup of water.
3. Simmer until vegetable are tender. (about 10 minutes)
4. Add creamed corn,whole corn, milk, cream and seasonings.

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1 hours ago Cut bacon into lardoons (1/8” slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the …

Rating: 4.7/5(21)
Total Time: 50 mins
Category: Soup
Calories: 339 per serving
1. Cut bacon into lardoons (1/8” slices) and cook until almost crisp. Transfer bacon to a paper towel-lined plate, and discard all except 2 tablespoons of bacon grease in the skillet.
2. Cook diced onion in the bacon grease until onion is translucent.
3. Add minced garlic and cook 30 seconds.
4. Dust cooked onions with flour and stir to mix well.

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7 hours ago bacon, crisp-cooked and crumbled, carrots, cream style corn, boneless skinless chicken thighs and 4 more Corn Chowder This Is How We Bingham chicken bouillon cubes, minced garlic, butter, minced onion, red potatoes and 7 more

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1 hours ago Once the bacon is crisp, remove about half of it with a slotted spoon and use it to garnish servings of the finished chowder. Reduce the cream-style corn to 1 1/2 cups and add two 5- or 6-ounce cans of minced clams along with the potatoes.

Rating: 4.7/5(23)
Total Time: 35 mins
Category: Appetizer, Side Dish, Entree, Soup
Calories: 380 per serving

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1 hours ago Instructions Checklist. Step 1. Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, …

Rating: 4.5/5(88)
Total Time: 1 hr
Servings: 8
Calories: 268 per serving
1. Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
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. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

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9 hours ago Add butter and melt over MED heat. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often. While …

Rating: 4.9/5(90)
Category: Main Course, Soup
Cuisine: American
Total Time: 50 mins
1. Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
2. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot. Add butter and melt over MED heat.
4. Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.

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Just Now 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 …

Rating: 4.9/5(62)
Total Time: 50 mins
Category: Soup
Calories: 364 per serving
1. 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.
2. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
3. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
4. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

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5 hours ago 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 …

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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1 hours ago In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook …

Rating: 5/5(14)
Category: Dinner
1. In a large pot over medium heat, cook bacon until crisp.
2. Remove bacon onto a paper-towel lined plate.
3. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes.
4. Add potatoes and chicken stock and bring to a boil.

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7 hours ago Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot. Add onion and celery to …

Rating: 5/5(9)
Total Time: 1 hr 10 mins
Category: Lunch/Snacks
Calories: 235 per serving
1. Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
2. Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
3. Simmer 15 minutes or until potatoes are tender; uncover.
4. Add milk and hot sauce; simmer 5 minutes.

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Just Now Add potatoes, sweet corn, sugar, salt and pepper to taste (see notes) and water. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally until potatoes are …

Rating: 4.4/5(62)
Total Time: 35 mins
Category: Soup
Calories: 792 per serving
1. Cook onions and celery in butter until soft. Add water, potatoes, corn, sugar, salt and pepper.
2. Cover and simmer until potatoes are soft, about 30 minutes.
3. In a small bowl, mix flour into 1 cup of the half and half. Stir into the soup, then add remaining half and half.
4. Heat until it gets nice and thick, smushing some of the potatoes against the side of the pot, and stirring often.

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6 hours ago 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, …

Ratings: 5
Estimated Reading Time: 5 mins
Category: Soup
1. 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.
2. Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot. Cover and cook for about 6-8 minutes, until the onions are soft and lightly golden. Be sure to stir occasionally.
3. Add the corn, clam juice, milk, heavy cream, chicken stock and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Simmer uncovered for about 25 minutes, until the potatoes are tender, stirring occasionally.
4. While ingredients are simmering, melt 2 tablespoons butter in a medium sauté pan over medium heat. Add crab meat. Sauté for 2 minutes, then remove from heat and set aside.

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1 hours ago Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black …

Rating: 4/5(11)
Total Time: 16 mins
Servings: 6
Calories: 215 per serving
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.
2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

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1 hours ago Add garlic and cook until fragrant, 1 minute more. Add flour and stir until onion is well coated. Slowly whisk in broth. Add water, potatoes, and

Rating: 4/5(3)
Total Time: 1 hr 10 mins
1. In a large pot over medium heat, cook bacon pieces until crispy.
2. Using a slotted spoon, remove from pot and place on a paper towel lined plate.
3. To same pot, add shrimp. Season with paprika, cayenne, salt, and pepper.
4. Cook until opaque, 2 minutes. Remove from pot and keep warm.

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5 hours ago Step 1. Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Step 2. Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.

Cuisine: American
Total Time: 20 mins
Category: One Pots
Calories: 379 per serving

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6 hours ago 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 …

Rating: 4/5(2)
Estimated Reading Time: 4 mins
Servings: 6-8
Total Time: 45 mins
1. Heat a large stock pot over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
2. 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.
3. Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.
4. Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender. Add in the corn, cheese and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

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3 hours ago The Best, Easy, Creamy Corn Chowder Recipe with Bacon & Potatoes. Perfect for these cold winter days and nights. Simple, hearty, filling and oh so creamy.

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7 hours ago Add the bacon and cook until crispy, stirring often. Remove half of the bacon grease from pan. Optional: Set aside a little cooked bacon for topping the soup once finished. …

Rating: 4.3/5(33)
Total Time: 45 mins
Category: Soup
Calories: 576 per serving
1. Heat a Dutch oven over medium heat. Add the bacon and cook until crispy, stirring often. Remove half of the bacon grease from pan. Optional: Set aside a little cooked bacon for topping the soup once finished.
2. Add onion and cook for 5 minutes. Add garlic and thyme and cook for 30 seconds. Add red potatoes and sprinkle flour on top of potatoes. Stir to coat everything well.
3. Pour in the chicken stock and bring to a boil and boil about 12 minutes, until the potatoes are soft. Use a potato masher to roughly mash potatoes once cooked - this makes a thicker chowder. You want to leave some small chunks of potatoes when you are done roughly mashing.
4. Add the half and half and corn to soup. Season with seasoned salt, cayenne pepper, salt and pepper to taste. Bring to a simmer and cook for 5 more minutes.

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1 hours ago Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough. Add in the onions and saute for

Rating: 4.8/5(6)
Total Time: 35 mins
Category: Main Dish, Soup
Calories: 633 per serving
1. Melt the butter in a large saucepan over medium high heat. The entire soup will be made in this pot so make sure it is big enough.
2. Add in the onions and saute for about 5 to 7 minutes. Stir in the flour until a paste forms and cook for 1 to 2 minutes.
3. Whisk in the chicken stock until smooth and bring to a boil. Add in the potatoes, corn, sugar, salt and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes (cooking time will depend on how large you cut your potatoes).
4. When the potatoes are tender, add in the milk and cream and stir to combine. Bring to a boil and simmer for another 5 minutes. Taste and season with additional salt and white pepper as desired. Serve hot topped with crumbled bacon (optional).

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2 hours ago This corn chowder can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. Note that the cream should not be added to the chowder

Ratings: 47
Calories: 481 per serving
Category: Main Course, Soup
1. Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes.
2. Discard cobs. Puree kernels and stock in a blender until smooth and transfer to a large measuring cup or bowl. Set aside.
3. Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels.
4. Drain all but 3 tablespoon grease from pot. Add onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.

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1 hours ago Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm. Step 3. In a large skillet, heat the reserved 2 tablespoons of bacon

Rating: 5/5
Category: Soup Recipes, Chowder, Corn Chowder
Servings: 4
Total Time: 1 hr
1. In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
2. Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco and keep warm.
3. In a large skillet, heat the reserved 2 tablespoons of bacon fat until shimmering. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.

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3 hours ago The best creamy, hearty corn chowder for cold days and nights! Loaded with corn, potatoes, cheese and BACON!Get the recipe here: http://bit.ly/2CkxLY1Please

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Just Now Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined …

Rating: 4.8/5(109)
Total Time: 35 mins
Category: Dinner, Soup
Calories: 309 per serving
1. Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
2. Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.

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3 hours ago Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot

Rating: 3.5/5(52)
Servings: 6

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4 hours ago Start the chowder. Melt 2 tablespoons of the unsalted butter in the pot over medium heat. Once it foams, add the reserved corn kernels and 1/2 teaspoon of the kosher salt. Cook until the kernels have softened and begin to stick to the bottom of the pot, about 8 minutes. Transfer the kernels to the bowl with the bacon.

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9 hours ago Your Corn Chowder is done, but try one of these variations to change things up or for a new take. At the very end when you are adding the corn and bacon try adding one of these: For Crab Corn Chowder add 2 cups of cooked lump crab meat. Simmer on low for about 10 minutes to heat the crab and allow the flavors to throughly mix together.

Cuisine: American
Category: Soup

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1 hours ago Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. …

Rating: 4.9/5(106)
Total Time: 5 hrs 15 mins
Category: Soup
Calories: 254 per serving
1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,

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1 hours ago Step 2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into …

1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

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4 hours ago Corn Chowder. Believe me when I say, this is like no corn chowder that you’ve ever had.It’s SO flavorful with such a smooth consistency and the best combination of flavors. …

Rating: 5/5(1)
Total Time: 55 mins
Category: Soup
Calories: 350 per serving
1. Shred the cheese from a block, measure out the half and half. Let them sit out at room temperature.
2. Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over medium-low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 1 Tablespoon of drippings in the pot and add 1 Tablespoon of butter.
3. While the bacon cooks, peel the potatoes and cut them into cubes of equal size. Add to a pot and cover the potatoes with 1 inch of cold water. Boil gently for 10 minutes or until fork tender. Drain. Add 1 tablespoon butter and a splash of half and half. Gently mash and set aside.
4. Add the diced onions, celery, and carrots to the pot with the bacon drippings and cook until softened, about 5 minutes.

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5 hours ago Increase the heat to bring the mixture to a low to a medium boil. Add corn, potatoes, paprika, sweet basil, salt, and pepper. Simmer until the potatoes are fork-tender. (Approximately 50-60 minutes depending on the size of potato pieces). Use a hand mixer or immersion blender to blend the soup until smooth and creamy.

Ratings: 3
Servings: 6
Cuisine: American
Category: Soup

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7 hours ago Turn Instant Pot® to High Sauté and let heat for about 1 minute.Add the bacon and cook until brown and crispy, about 5 minutes.Add onion and …

Rating: 5/5(8)
Servings: 4-6
Cuisine: American
Category: Soup

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5 hours ago MAKE CHOWDER. Once cooked, remove bacon from pan with a strainer and drain fat from pot. Add cooked, diced bacon to the pot, along with chopped …

1. Utensils - Medium pot - Strainer
2. PREP AND COOK BACON Dice 1/2 lb. of bacon strips and chop 1 large onion . Put a medium sized pot over medium heat. Add diced bacon to the pan and fry bacon for about 5-6 minutes or until golden brown.
3. MAKE CHOWDER Once cooked, remove bacon from pan with a strainer and drain fat from pot. Add cooked, diced bacon to the pot, along with chopped onion , 1 can (17 oz.) of cream-style corn , 1 can cream of potato soup , 2 TBSP sugar , 4 cups milk , 1 cup of shredded cheddar cheese , 1/4 tsp. thyme , and 1/8 teaspoon cayenne pepper . Heat until cheese is melted and chowder starts to bubble.
4. SERVE Remove pot from heat. Use a large spoon to pour chowder into serving bowls. Garnish each bowl with a pinch of chopped parsley and paprika .

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1 hours ago This corn chowder is thick and chunky with a creamy base. It is a great way to enjoy fresh corn on the cob or even leftover grilled corn. BACONBacon adds a delicious …

Rating: 4.9/5(32)
Total Time: 30 mins
Category: Dinner, Soup
Calories: 279 per serving
1. Cook bacon until crisp. Set aside reserving drippings.
2. Saute onion and celery over medium heat until tender, about 5 minutes.
3. Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.
4. Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

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5 hours ago This recipe for Creamy Corn Chowder is one of my all-time favorite Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to …

Rating: 4.3/5(18)
Total Time: 40 mins
Servings: 6
Calories: 309 per serving
1. Fry bacon until crisp or make it in the oven using this method.
2. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup really needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 teaspoon, give it a few minutes, and then add more if you need it.
3. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Enjoy!

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5 hours ago Step 2. Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder

Rating: 3/5(41)
Servings: 6

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Just Now Instructions Checklist. Step 1. Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted …

Rating: 5/5(5)
Calories: 298 per serving
Total Time: 40 mins
1. Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
2. Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
3. Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids; see Tip.) Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.

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9 hours ago Sweet potatoes, leeks, carrots and coconut milk are just a few of the base ingredients making up this cozy and colourful Thai soup. This corn chowder from Delish.com is the creamy, corny dish of your dreams. Corn and cheese chowder is flavored …

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4 hours ago Add the corn, potatoes, and chicken broth. Stir well, scraping the bottom of the pan to release anything that may have stuck. Cook over medium high heat and bring the …

Rating: 5/5(2)
Total Time: 1 hr 5 mins
Category: Main Course
Calories: 293 per serving
1. In a large stockpot or dutch oven, cook bacon pieces. Start over relatively high heat and then dial the heat down as the oil begins to foam. Stir occasionally. Once all of the bacon is cooked to a nice crisp, remove the bacon with a slotted spoon and transfer to a paper towel lined plate. Remove any excess oil, leaving as much bacon flavor in the bottom of the pot as possible.
2. Using the same pot over medium high heat, melt the butter. Add the carrot, celery, and onion and cook until tender and just starting to brown, 5-10 minutes while occasionally stirring. Add the garlic, stir, and allow to cook for another minute.
3. Sprinkle the flour over the mixture and allow to cook for several minutes, stirring frequently. You may need to reduce the heat a bit to keep it from burning.
4. Add the corn, potatoes, and chicken broth. Stir well, scraping the bottom of the pan to release anything that may have stuck. Cook over medium high heat and bring the mixture to a boil. Cook until the potatoes are tender, about 15-20 minutes.

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7 hours ago Step 2: Remove all but 2 tablespoons bacon fat. Add onion to bacon fat. Season with salt and pepper and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes. 3. Step 3: Add potatoes, stock and thyme and simmer, covered, until potatoes are just tender, about 10 minutes. 4.

Rating: 83%(102)
Category: Appetizers
Cuisine: American

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Frequently Asked Questions

How long do you cook bacon for corn chowder?

For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way. 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.

How to make corn chowder?

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.

What are some good recipes to make with bacon and corn?

.Fry the bacon until crisp, drain and crumble. Sauté the onion and celery until softened. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft. Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened. Remove from heat and stir in the bacon.

How do you cook sweetcorn on the cob with bacon?

Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.

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