GRANDMA'S CORN CHOWDER RECIPE | ALLRECIPES
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
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
TURKEY CORN CHOWDER RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 16 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and, if desired, green onions.
Nutrition Facts : Calories 289 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 603mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 14g protein.
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Calories 282 calories per serving
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
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Reviews 4.8
Total Time 60 minutes
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