Best Recipe For Corn Chowder

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5 hours ago Mexican Corn Chowder. Rating: 4.52 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 -- the choice is up to you. Enjoy!

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3 hours ago Salmon Corn Chowder A Dish of Daily Life. cayenne, celery, pepper, Old Bay Seasoning, red potatoes, Hood Heavy Cream and 10 more.

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8 hours ago Directions. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables …

Rating: 4.6/5(226)
Author: Tyler Florence
Cuisine: American
Category: Main-Dish
1. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
2. Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

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2 hours ago I will not be looking for another corn chowder recipe, this is the best. Helpful (312) Madeleine Santiago Peterson. Rating: 5 stars. 07/15/2007. Awesome …

Rating: 5/5(746)
Calories: 255 per serving
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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6 hours ago The Best Corn Chowder. Be the first to review this recipe. Recipe by Overton Fam. This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder

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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6 hours ago Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use …

Rating: 5/5(66)
Total Time: 1 hr
Category: Chowders
Calories: 632 per serving
1. Husk the corn.
2. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
3. Cut the kernels from the cobs and place in a bowl.
4. You should have about 2 cups.

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6 hours ago The Best Corn Chowder Recipe - delicious creamy corn chowder with shredded chicken, corn, vegetables, and a touch of a spicy kick! Here at Sweet C's, we have lots of types of readers - those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.

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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 soft, about 15 to 20 …

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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8 hours ago Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well. Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree.

Estimated Reading Time: 1 min

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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 softened and just …

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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9 hours ago Stir and bring to a low boil, then reduce heat to MED-LOW and simmer. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender. Use an immersion

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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8 hours ago 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 onion starts to …

Servings: 6
Calories: 80 per serving
Estimated Reading Time: 7 mins
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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2 hours ago 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 bacon with a slotted …

Rating: 4.6/5(335)
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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8 hours ago How to Make Corn Stock: Cut the kernels from the cobs and set kernels aside for making chowder.*. Place the bare cobs in a stockpot. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to …

Rating: 5/5(119)
Calories: 321 per serving
Category: Easy/Medium
1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
2. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

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7 hours ago Corn Chowder. Thick and creamy, this hearty corn chowder soup is loaded with chunks of potato, ham, and tons of flavor! This soup is easy enough to make as a weeknight meal, and best

Ratings: 18
Calories: 235 per serving
Category: Soup
1. In a large dutch oven or pot, melt the butter over medium heat.
2. Add the diced onion and cook until softened and translucent. Add the garlic and cook an additional 30 seconds.
3. Stir in the flour to make a thick paste. Allow this to cook for about 1-2 minutes, just to cook the flour.
4. Stir in the salt, pepper, and paprika. Pour in the chicken stock. Stir to combine.

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9 hours ago Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion …

Rating: 5/5
Category: Quick, Weekday, Soups And Stews
Servings: 4
Total Time: 30 mins
1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

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8 hours ago In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Rating: 5/5
Category: Soup Recipes, Chowder, Corn Chowder
1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.

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6 hours ago While stock infuses, melt butter in a separate 3 quart saucepan over medium-high heat. Add onions, garlic, and corn kernels, and cook, stirring frequently, until onions are softened and kernels are tender, about 7 minutes. Reduce heat if butter begins to brown. Add flour and cook, stirring constantly, for 1 minute.

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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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1 hours ago Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Select saute setting and adjust for low heat. Mix cornstarch …

Rating: 5/5(4)
Category: Dinner, Lunch
Servings: 8
Total Time: 30 mins
1. Place first 7 ingredients in a 6-qt. electric pressure cooker.
2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes.
3. Quick-release pressure., Select saute setting and adjust for low heat.
4. Mix cornstarch and cream until smooth; stir into soup.

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9 hours ago Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as …

Rating: 3.5/5(103)
Servings: 5
1. Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
2. Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
3. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

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5 hours ago A good corn chowder has been on my list of recipes to find “the best of” and I loooove that soup season is fast approaching! I made soup the other day too, in almost 90 degree weather. As …

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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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 about 5 to 7

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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7 hours ago Instructions. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the …

Rating: 4.8/5(105)
Calories: 513 per serving
Category: Soup or Stew
1. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
2. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
3. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
4. Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.

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6 hours ago In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water. Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to …

Rating: 4/5(82)
Category: Dinner, Lunch, Soups And Stews
Servings: 4
Total Time: 1 hr 30 mins
1. Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
2. Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
3. While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
4. When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.

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2 hours ago Add chicken broth and corn to chicken mixture. Advertisement. Step 2. Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup …

Rating: 5/5(27)
Total Time: 40 mins
Servings: 6
Calories: 263 per serving
1. Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
2. Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

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5 hours ago 1 can cream style corn. 1 can evaporated milk. salt and pepper to taste. In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes. Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.

Rating: 5/5(20)

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4 hours ago Corn Chowder Recipes. Corn chowder is an easy meal to throw together, and the variations are endless! From spicy corn chowder to slow-cooker chicken corn chowder, try them all and find your favorites. 1. 2. There are no social login steps defined in Sitecore for this flow!

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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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5 hours ago Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen, Milwaukee, Wisconsin. Go to Recipe. 65 / 65.

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9 hours ago Peel and dice the potatoes. Place them in a separate bowl. Cut the corn kernels from the cob, saving the cobs to simmer in the soup. In a large pot or Dutch oven, heat the butter over medium …

Reviews: 8
Category: Main Dish
Cuisine: American
Total Time: 45 mins
1. Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
2. Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn kernels from the cob, saving the cobs to simmer in the soup.
3. In a large pot or Dutch oven, heat the butter over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the corn cobs (broken into a few pieces, if necessary to fit in the pot), vegetable broth, milk, soy sauce, smoked paprika, thyme, onion powder, garlic powder, 1 teaspoon of the kosher salt, and black pepper. Bring to simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally.
4. Remove the cobs from the soup. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender. Blend on high for about 1 minute until smooth and creamy. Return to the soup pot, then stir in the reserved corn kernels. Cook for 5 minutes until the corn is tender. Taste and the additional 1/4 teaspoon salt (or more if desired). Serve warm.

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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 mixture to a boil. …

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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Just Now Directions. In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a …

Rating: 5/5(2)
Category: Main Dish, Soup
Servings: 12
Total Time: 35 mins
1. In a large pot, melt butter over medium-high heat.
2. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.
3. Finally, add corn and cook for a minute.
4. Sprinkle flour evenly over the top and stir to combine.

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8 hours ago Hearty and creamy chicken corn chowder is perfect for a cozy, delicious meal on a winter night or even otherwise! A bowl full of easy corn chowder made with fresh sweet corn, chicken, cream, potatoes, carrots, and topped with fried onions/bacon, red pepper flakes, and scallions make this super delicious.

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5 hours ago From thespeedyspatula.com 2018-11-28 · Corn and Crab Chowder Recipe. This Crab and Corn Chowder recipe brings back so many memories of a summer trip to the Florida coastline a few years back. The wind whipped down the pier and the faint call of seagulls could be heard over the crashing surf.

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2 hours ago Turn the heat down to a gentle simmer, remove the corn cobs and thyme sprigs. Now add in the salmon, shucked corn, bacon (reserve some for topping the soup), and heavy cream. Bring to a simmer, and cook for an additional 5 minutes. Adjust seasonings if needed. Remove from heat.

Rating: 5/5(4)
Total Time: 40 mins
Category: Dinner, Main Course
Calories: 673 per serving

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4 hours ago Hands down the absolute best corn chowder recipe out there! Marie — January 11, 2019 @ 6:48 PM Reply. This is delicious! I thought the broth would be a …

Rating: 4.9/5(106)
Estimated Reading Time: 3 mins
Servings: 8

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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 the onions …

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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9 hours ago 5. In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to

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8 hours ago Our 21 Best Chowder Recipes. From Manhattan clam chowder to a smoky oyster chowder with bacon, these rich chowder recipes will keep you satisfied and comforted during the darker, chillier months

Estimated Reading Time: 5 mins

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Just Now Step 3. Stir stock mixture and corn into bell pepper mixture in Dutch oven. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until flavors meld, about 20 minutes. Gently stir in crabmeat, whipping cream, salt, Old Bay, and black pepper; cook, stirring often, until crab is heated through, about 4 minutes. Stir in

Total Time: 55 mins

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4 hours ago 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 …

Cuisine: American
Category: Chowders
Servings: 6

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9 hours ago Jul 31, 2018 - Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.

Rating: 5/5(3.6K)
Estimated Reading Time: 6 mins
Servings: 4
Total Time: 40 mins

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3 hours ago Vegan Corn Chowder Recipe Ingredients. This vegan corn chowder recipe uses veggies and spices to get a delicious creamy texture and smoky flavor …

Rating: 5/5(49)
Category: Soup
Cuisine: American
Total Time: 35 mins

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7 hours ago How to Make Corn Chowder – The Recipe Method. First, melt down the butter in a large pot over medium heat and add the bacon. Cook it down about 10 minutes, or until the bacon begins to …

Reviews: 4
Servings: 6
Cuisine: American
Category: Soup
1. Melt the butter in a large pot over medium heat and add bacon. Cook about 10 minutes, or until the bacon begins to crisp up.
2. Add peppers and onion and stir. Cook another 7-8 minutes to soften.
3. Add corn and garlic and cook 3 or so minutes, until the corn begins to turngolden. Reserve some of the cooked corn kernels for garnish, if desired.
4. Add the flour and stir. Cook another minute.

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See Also: Chili Recipes Corn Chowder RecipesShow details

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Frequently Asked Questions

Can I freeze corn chowder?

"Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half.".

Where did corn chowder originate from?

Chowder, in North American cuisine, hearty soup usually containing fish or shellfish, especially clams. The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.

Is chowder a cheese?

Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

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