Best Recipe For Corn Chowder

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 -- …

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yellow onion, low sodium chicken broth, corn, water, russet potato and 8 more. Corn Chowder spoon fork bacon. all-purpose flour, unsalted chicken stock, lime, new potatoes and 10 more. Corn Chowder Southern with a Twist. …

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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 …

Rating: 5/5(748)
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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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 …

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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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(231)
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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This thick and rich turkey corn chowder uses up Thanksgiving leftovers. Every so often, my grandmother would even add chopped hard-boiled eggs to this chowder to give it a nice richness. —Susan Bickta, Kutztown, Pennsylvania

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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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Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

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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 onion starts to brown. Add the garlic, salt, pepper and thyme cook for 1 minute. Add: Add the broth scraping the bottom of the pot to remove any browned bits of goodness.

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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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Corn Chowder will be loved by the whole family! A thick, rich, chunky chowder, with a pronounced corn flavor, and all round deliciousness and on the table in under 30 minutes.

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You can even use frozen corn, though fresh is best. Pureeing some of the corn kernels to stir into the simmering soup helps thicken it while deepening …

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DIRECTIONS. Put bacon and onion into a pot and saute together until onion is clear and limp. Add next 6 ingredients. Bring to a boil. Cover and simmer until potato is cooked.

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Dogwood Canyon Lodge serves the best corn chowder ever – anywhere. Here’s the secret: when taking corn off the cob in the summer, cooked or uncooked, freeze the cobs. At chowder time heat the milk or chicken broth separately for awhile with the corn cobs.

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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 bacon with a …

Author: Ina Garten
Steps: 2
Difficulty: Intermediate

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Reduce heat to medium and simmer, 30 minutes. Discard 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. Discard all but 1 tablespoon pan drippings. Add onion and cook, stirring occasionally, until soft, 4 to 6 minutes.

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Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil.

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Frequently Asked Questions

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

What do you serve with corn chowder?

What to Serve With Corn Chowder

  1. Grilled Cheese. Corn by itself is already delicious, but to me it’s perfect pair is cheese! ...
  2. BLT. The classic bacon, lettuce, and tomato sandwich is another excellent choice when having corn chowder.
  3. Dinner Rolls. Buttery soft dinner rolls? ...
  4. Smoked Sausage. ...
  5. Grilled Salmon. ...
  6. Salad. ...
  7. Ham and Cheese. ...
  8. Quiche. ...
  9. Steamed Veggies. ...
  10. Loaded Cornbread. ...

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What potato is best for chowder?

The Best Potatoes For Soup

  1. Red Potatoes for the best soup or stew. The low starch content means they will not mess with the thickness of your soup either. ...
  2. Yukon Gold for the best soup or stew. Yukon Golds are considered all-purpose potatoes which are in between waxy and, on the other end of the spectrum, starchy varieties.
  3. Purple Majesty for the best soup or stew. ...

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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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