Delicious Corn Chowder Recipes

Steps:

• Heat oil in soup pot.
• Add onions, celery, carrot and pepper.
• Saute until the veggies begin to soften.
• Add the potatoes and sage.
• Mix the ingredients well and saute another 3 minutes.
• Add water and bring to a boil.
• Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.
• Remove 1/2 cup liquid from the pot and dissolve miso in it.
• (skip that step if you are using vegetable broth).
• Add miso or broth to soup and mix well.
• Cook soup an additional minute, stirring continuously.
• Remove one third of soup with lots of veggies in it and set aside.
• Blend the remaining ingredients until smooth.
• Stir in the reserved soup, corn and green onion.
• Bring soup to a low boil, stirring frequently.
• Simmer for 10 minutes on low heat, continuing to stir so that soup doesn't stick to pot.

Steps:

• Fry bacon until Crisp.
• Saute onions in bacon grease.
• Add Potatoes, carrots and water. Bring to boil and simmer until vegetables are tender.
• Add Half & Half, corn and milk. Bring to boil and simmer for 15 minutes. Crumble bacon and add to above. Add salt and pepper to taste.

Steps:

• In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.