CORN CHOWDER
Steps:
- Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
- Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
- Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
- While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
- Serve immediately topped with the chives and reserved crispy bacon.
- Corn hole-in-one!!!!
CORN CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
CANNED CORN CHOWDER
This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.
Provided by Donna Matthews
Categories Chowders
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a pot, including all liquid from cans.
- Heat until just steaming.
- Add salt and pepper to taste.
- If you like, you can also add some frozen corn to make it "cornier".
ANN'S CORN CHOWDER
Make and share this Ann's Corn Chowder recipe from Food.com.
Provided by Miss Annie
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions lightly in butter.
- Add potatoes and water and cook until tender.
- Add corn, milk, salt and pepper.
- Heat, but do not boil.
- Top with crumbled bacon and sour cream, if desired.
- This recipe may be doubled for seconds or for freezing.
Nutrition Facts : Calories 462.6, Fat 28.1, SaturatedFat 17.5, Cholesterol 78.1, Sodium 1156.2, Carbohydrate 49.1, Fiber 4.2, Sugar 5.9, Protein 8.8
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