Recipes for "corn chowder"

Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.

Fry the bacon until very crisp. Crumple the bacon and set aside.

Fry the onion inn the bacon grease until translucent and soft.

Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)

Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, bell peppers, and celery in hot oil until softened, about 5 minutes. Add sausage, garlic, and cayenne pepper; cook and stir until sausage is hot, 1 to 2 minutes. Stir in corn and bay leaves; season with thyme. Sauté until corn is warmed through, about 1 minute.

Pour broth into the pot; bring to a boil. Reduce heat to medium-low and cook at a simmer for about 30 minutes, stirring occasionally.

Stir in potatoes and heavy cream. Cover and continue cooking at a simmer until potatoes are tender, about 20 minutes.

Season chowder with salt and black pepper. Remove and discard bay leaves. Garnish with cilantro to serve.

Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.

Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, ⅓ cup sugar, and lobster base; season with black pepper and chile de árbol. Bring to a gentle boil, stirring often.

Melt ½ cup margarine in a medium saucepan over medium heat; stir in flour, stirring constantly, until roux thickened. Off heat, gradually stir roux into cream mixture; cook and stir until thickened and well blended.

Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.

Preheat the oven to 350 degrees F (175 degrees C).

Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.

Roast corn in the preheated oven for 20 minutes.

Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in hot oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into vegetable mixture; bring to a boil.

While chowder comes to a boil, make roux: Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.

Stir roux into chowder; continue cooking until chowder is thickened, about 30 minutes.

Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.

Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.

Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.

Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.

Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.

In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.

Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.

In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Cook and stir bacon in a large pot over medium heat until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break bacon into pieces in the pot.

Place onion in the pot and cook until transparent, about 5 minutes. Mix in potatoes and cook until they begin to turn translucent, about 10 minutes more. Stir in chicken broth and season with oregano, salt, and pepper. Bring to a boil over high heat. Cover and simmer over low heat until potatoes are soft, about 30 minutes.

Pour in cream-style corn and whole kernel corn and cook for 10 more minutes.

Stir in cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat and serve.

Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.

Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.

Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.

Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.

Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.

Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.

Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.

Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.

Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.

Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.

Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Cut corn kernels off the cobs into a bowl and set aside. Add cobs to broth and water in a saucepan, and bring to simmer over high heat. Reduce heat to low and simmer gently for 1 hour. Remove from heat; set aside.

Add olive oil and pancetta to a soup pot and set over medium heat. Cook, stirring, until the pancetta fat renders, and pancetta begins to get crisp, about 4 minutes. Remove a few tablespoons and set aside to garnish the top.

Raise the heat to medium-high, and add butter, onions, celery, and garlic. Stir to combine. Add a large pinch of salt; cook and stir until vegetables soften, and onions turn translucent, 3 to 4 minutes.

Add in flour, and cook for about 2 minutes, stirring occasionally. Whisk in milk, and keep whisking until a thick paste forms. Pour in reserved corncob broth, and whisk to combine; discard corncobs.

Return soup to a simmer, whisking occasionally, then reduce heat to medium-low, and cook for 15 minutes, stirring occasionally. Add a pinch of cayenne pepper if desired. Stir in fresh corn kernels, and increase heat to medium. Cook, stirring occasionally, until corn is as tender as you like, about 10 minutes.

Turn off the heat; add in sliced green onions, black pepper, and cheese. Stir everything together until evenly combined. Taste for seasoning and adjust with more salt, pepper, or cheese if desired.

Ladle chowder into bowls, and top with more green onion, black pepper, and cheese; sprinkle reserved pancetta on top.

Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.

Heat butter in a skillet over medium heat. Add bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers; cook until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; pour in half-and-half.

Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.

1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.

2. To the instant pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, select the manual setting, and cook on high pressure for 10 minutes.

3. Once done cooking, use the natural or quick release function and release the steam. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the instant pot.

4. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.

4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

1. To the slow cooker, add the onion, garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and cook on low for 4-6 hours or high for 2-3 hours.

To the slow cooker, add the onion, garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and cook on low for 4-6 hours or high for 2-3 hours.

2. Once done cooking, transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker. Stir in the milk and cheese, turn the heat to high and cook 10 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.

Stir in the milk and cheese, turn the heat to high and cook 10 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.

3. Crisp the bacon on the stove top. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

3. Crisp the bacon on the stove top.

Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

1. Crisp the bacon in a large soup pot set over medium heat. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.

2. To the pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and bring the soup to a boil, simmer for 10-15 minutes, until the potato is soft.

3. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the pot. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro and remove from the heat.

4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!

In a large soup pot over medium heat, cook and stir the bacon until it renders its fat and begins to crisp, about 3 minutes. Add the leek, celery, salt, and pepper. Cook, stirring often, until softened, another 3 minutes.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Add the wine and stir, bringing it to a simmer. Add the diced potatoes and chicken stock to the pot and bring to a simmer. Cook, uncovered, until the potatoes are tender, 10 to 12 minutes.

Simply Recipes / Sally Vargas

Add the corn to the pot and simmer for 3 minutes. Add the crabmeat and cream and simmer for about 3 minutes more, or until the chowder is hot all the way through.

Though we recommend the cream that the recipe calls for, if you want to use milk instead of cream, you need to stir some beurre manié (softened butter mixed one-to-one with flour) into the broth to prevent curdling.

Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve.

Store cooled, leftover soup in the fridge for up to 3 days.

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Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame or in one of those grill pans with holes in them, over the gas flame.

You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl, and let them steam.

When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.

Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Elise Bauer

Elise Bauer

Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Elise Bauer

Elise Bauer

While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Elise Bauer

Elise Bauer

Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Elise Bauer

Elise Bauer

Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.

Elise Bauer

Elise Bauer

To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

Sauté: Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.

Blend: Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one).

Finish: Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.

Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in 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 as flour burns easily. Remove saucepan from heat and set aside to cool slightly.

Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.

Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.

Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Gather all ingredients.

Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.

Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot and simmer, stirring frequently, until potatoes are tender, about 20 minutes.

Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.

Serve immediately.

Melt margarine in a large skillet over medium-high heat. Cook and stir celery and onion in hot margarine until tender, about 5 minutes. Pour in chicken broth; bring to a boil. Add potatoes; cook, stirring occasionally, over low heat until potatoes are soft, 20 to 25 minutes.

Stir in corn and chiles; return to a boil. Dissolve gravy mix in milk in a small bowl; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; sauté until vegetables are lightly browned. Transfer mixture to a large soup pot.

Stir in kernel corn, cream-style corn, broth, and margarine. Add potatoes and carrots. Bring to a boil. Reduce heat and simmer for about 15 minutes.

Meanwhile, mix together flour and a little water in a small bowl to form a paste.

Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.

Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.

Sauté onion in reserved drippings until tender; add potatoes and water. Cover and simmer until potatoes are tender, 15 to 20 minutes.

Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Place potatoes, onions, ham, celery, corn, margarine, salt, and pepper in a slow cooker. Add bouillon cubes and enough water to cover.

Cook on Low for 8 to 9 hours. Stir in evaporated milk, then cook for 30 more minutes.

Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.

Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes.

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender.

Add more salt and pepper to taste.

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