CLASSIC CORN CHOWDER RECIPE: HOW TO MAKE IT
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CHOWDE…
This corn chowder from Delish.com is the creamy, corny dish of your dreams.
Provided by Lena Abraham
Categories dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.
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EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CHOWDE…
This corn chowder from Delish.com is the creamy, corny dish of your dreams.
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Reviews 4.7
Total Time 30 minutes
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Reviews 4.7
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- In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Season with salt and pepper to taste, and garnish with chives before serving.
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