Grandmas Corn Chowder Recipes

Steps:

• Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
• Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
• Mix together flour and a little water to form a paste.
• Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

Steps:

• 1. Wash potatoes and cut into small cubes. Place in a medium pot w/ water to cover. Bring to a boil. Boil only until just starting to get tender. Drain and set aside.
• 2. In large pot over med-high heat, add butter. When melted, add onions. Stir and cook for 4 mins. Add ham, cook and stir another 4 mins. add the can of milk, the 1/3 cup of milk, cream of mushroom soup & potatoes.
• 3. Add frozen corn, stir, cover and cook over low heat about 15 mins, stirring often. Add cream style corn, salt and pepper. Bring to a boil & then reduce heat to simmer. Cook another 15 mins. Add cream, cook 5 more mins. Ladle into bowls and sprinkle with paprika.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.

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.

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.

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 skillet, fry bacon until very crispy. Remove bacon from pan & set aside, leaving bacon drippings in pan. Add butter to bacon drippings & melt over low heat. Add flour a little at a time and stir in until a paste forms. Whisk milk into flour paste and heat over medium heat until paste dissolves & sauce/rue beings to thicken. Be careful to stir enough that the milk does not burn on the bottom of the pan.
• Meanwhile, in a large soup pot, saute onions in oil until translucent. Add potatoes & enough water to just cover potatoes & bring to a boil over high heat. Add salt & garlic powder, and lower heat once it comes to a boil. Cook until potatoes are done, but be careful not to over cook potatoes. Once cooked, add the white sauce/rue to the potatoes and water. Stir well.
• Add the diced ham & the corn to the soup. Add salt, pepper & parsley. Chop the crisp bacon up into tiny pieces and add to the soup. Stir & simmer over low heat for about 30 minutes, stirring occasionally. If chowder seems to "pasty" tasting or thick after it simmers...add some more water & simmer a while longer.

Steps:

• Saute onion and celery in butter in a large saucepan until tender.
• Stir in next 7 ingredients; cover and simmer 15 minutes.
• Add milk and half & half; cook stirring constantly, until thoroughly heated.