Double Corn Chowder Recipes

Steps:

• Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
• Cover; cook on Low heat setting 6 to 8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.

Steps:

• Quick-soak dried corn:
• Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Make chowder:
• Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
• While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
• Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
• Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
• Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
• Sprinkle each serving with parsley.

Steps:

• In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
• Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

Steps:

• In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
• Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
• To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
• container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
• When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.

Steps:

• In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
• Bring to boiling:reduce heat.
• Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
• Stir together milk and flour.
• Stir into corn mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir in dried beef.
• If desired, garnish each serving with corn nuts or chips.
• For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
• For Mexican Corn Chowder:.
• Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
• Add 1 7-ounce can diced tomatoes, cut up.
• 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
• Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.

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.