CORN CHOWDER MIX 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 Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

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.COM

Corn Chowder Recipe - Food.com image

Make and share this Corn Chowder recipe from Food.com.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 ears fresh corn or 3 ears bicolor corn
4 ounces bacon, cut into 1/3 inch dice
2 tablespoons unsalted butter
1 medium onion, cut into 1/2 inch dice
1/2 large red bell pepper, cut into 1/2 inch dice
1 sprig fresh thyme, leaves removed and chopped
1/2 teaspoon ground cumin
1/8 teaspoon turmeric
1 lb yukon gold potato, peeled and cut into 1/2 inch dice
3 cups chicken stock
kosher salt
fresh ground black pepper
2 teaspoons cornstarch, dissolved in
2 tablespoons water
1 cup heavy cream
2 tablespoons minced fresh chives or 2 tablespoons thinly sliced scallions

Steps:

Husk the corn.
Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
Cut the kernels from the cobs and place in a bowl.
You should have about 2 cups.
Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
Some of the potatoes will have broken up, but most should retain their shape.
Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
Reduce the heat to medium and season the chowder with salt and pepper.
Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
Adjust the seasoning if necessary.
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don't let it boil.
Ladle into cups or bowls and sprinkle with the chopped chives.

Nutrition Facts : Calories 631.7, FatContent 43.8, SaturatedFatContent 22.4, CholesterolContent 121.5, SodiumContent 534.4, CarbohydrateContent 49.1, FiberContent 4.9, SugarContent 8.1, ProteinContent 14

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