SOUTHERN LIVING CORN CHOWDER RECIPES

SLOW-COOKER CORN CHOWDER RECIPE | SOUTHERN LIVING

Slow-Cooker Corn Chowder Recipe | Southern Living image

This creamy soup makes an indulgent but not too heavy meal on a hot summer day.

Provided by Southern Living

Total Time 6 hours 25 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

14 ears fresh yellow corn (about 3 lb.), divided
2 ½ cups chicken stock
2 medium-size russet potatoes (about 1 ½ lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper
4 thick-cut bacon slices, cooked and crumbled
½ cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)
1 cup heavy cream

Steps:

Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

SMOKED CHICKEN CORN CHOWDER RECIPE | SOUTHERN LIVING

Smoked Chicken Corn Chowder Recipe | Southern Living image

You can't go wrong with our Chicken Corn Chowder. Between the bacon, potatoes, peppers, tomatoes, and fresh corn, this is a recipe truly for soup lovers. Regular chowder makes a comforting cool weather meal, but this recipe gets a boost by adding cooked chicken. You can purchase rotisserie chicken or smoked chicken (without the sauce) from a local barbecue joint. For a twist, substitute grilled shrimp for the smoked chicken. Take full advantage of the abundance of fresh corn available at farmers' markets. The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season—use fresh corn in summertime or frozen in winter. We love this soup because it's packed with tender chicken and corn, and the Monterey Jack cheese provides a delightful flavor. The heavy cream cheese also gives it this rich, milky flavor, with the potatoes adding to its thickness. For more of a kick, leave the seeds in the jalapeño. This is just one of those classic dishes that screams comfort food.

Provided by Southern Living

Categories Soup

Total Time 1 hours 0 minutes

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

2 ears fresh corn, husks removed
2 center-cut bacon slices
1 medium onion, chopped
1 (4-oz.) can diced green chiles
1 jalapeño pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, finely chopped
2 garlic cloves, minced
2 medium-size baking potatoes, peeled and diced
4 cups chicken broth
3 cups shredded rotisserie chicken or smoked chicken from barbecue joint (without sauce)
2 cups heavy cream
3 plum tomatoes, seeded and chopped
1 tablespoon finely chopped fresh parsley
1 1/2 cups shredded Monterey Jack cheese

Steps:

Cut kernels from cobs. Reserve corn and cobs.
Cook bacon in a Dutch oven over medium-low 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened.
Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining 1/2 cup cheese and crumbled bacon.

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