BEST CORN CHOWDER RECIPES

GRANDMA'S CORN CHOWDER RECIPE | ALLRECIPES

Grandma's Corn Chowder Recipe | Allrecipes image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories Corn Chowder

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

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.
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.
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.

Nutrition Facts : Calories 255.2 calories, CarbohydrateContent 40 g, CholesterolContent 26.4 mg, FatContent 9 g, FiberContent 3.8 g, ProteinContent 7.1 g, SaturatedFatContent 4.9 g, SodiumContent 972.3 mg, SugarContent 4.6 g

CORN CHOWDER RECIPE - FOOD & WINE

Corn Chowder Recipe - Food & Wine image

Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. 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 the corn flavor.More Chowder Soup RecipesMore Easy Corn Recipes

Provided by Food & Wine

Categories Corn Chowder

Total Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons butter
4 scallions, white bulbs and green tops chopped and reserved separately
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
1 quart canned low-sodium chicken broth or homemade stock
2 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
Sour cream, for serving (optional)

Steps:

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.
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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