Time 45m Yield 12-14 servings (about 3 quarts). Number Of Ingredients 14 Steps:
In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.
Time 45m Number Of Ingredients 13 Steps:
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 pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 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. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min). Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes. Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
Yield 4 serving(s) Number Of Ingredients 7 Steps:
While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat. Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot. Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat. Heat through; stirring often (try not to boil) - and serve. NOTES: -I use 2 or 3 extra strips of bacon - adds a bit more flavour. More flavour is added by the stuff in the bottom of the pot too. -I use a smaller tin of cream corn and a similar size tin of niblet corn. -Reduce pepper to 1/2 teaspoon if kids are involved. -Milk can be increased to 1 cup or more to achieve desired consistency. -Substitute reconstituted powdered milk as a cost sav ing measure. -To make a richer chowder, use half-and-half (or heavier cream) for the initial measure of milk. -This keeps well - if there is any left over! NEW NOTE: (Oct 1999) I had someone write to say how similar this recipe and theirs (from Norway) were. The difference was that they boiled the potatoes without the onion, but cooked up the onion with the bacon “to mix the onions and bacon flavours”. They used 1/2 pound or more of bacon for the “double batch” (8 servings). I tried it this way and I am a convert!
Time 55m Yield 8 servings Number Of Ingredients 12 Steps:
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). 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.
Time 30m Yield 4-6 servings. Number Of Ingredients 9 Steps:
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.
Yield 3 Number Of Ingredients 7 Steps:
In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Cover potatoes, celery and onion with water and bring to a boil. Simmer for 20 minutes or until tender. Without draining any water, add all remaining ingredients and simmer for another 20 minutes.
More about “corn chowder ii recipes”
Yield Makes 5 cups Number Of Ingredients 7 Steps:
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. 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. 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.
