CORN SEAFOOD CHOWDER
"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 11 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.
Nutrition Facts :
MARITIME STYLE CORN CHOWDER
This is a simple recipe that from the first time I tried it reminded me of the Maritimes where corn, potato and salted meats were historically a mainstay of most diets. In the Maritimes corn chowder was found in most small restaurants and was a regular at the cafeteria where I worked. I recommend using Yukon Gold potatoes but any that you have on hand will work! Diet food this is not but on a cold winter day, it makes a wonderful hardy meal after skiing or shovelling snow!
Provided by Kim A. Heaphy
Categories Chowders
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice potato into 2 cm cubes. Cook in salt water for about 5 minutes, or until they are slightly cooked with still some firmness. Drain and set aside.
- Meanwhile, brown bacon then dice or crumble, reserving two slices for garnish. Crumble reserved slices and set aside. Note if you are using reduced salt, add a couple extra slices to the pan for extra flavour.
- Drain off most of the bacon grease from the pan, reserving a little. Fry potatos and onions in bacon grease until onions have softened and started to become translucent. Poor into a crockpot. Add remaining ingredients to the crockpot except for the reserved two slices of bacon.
- Cook on low for about 6 hours. If you are placing the crock pot on to cook while at work, do preparation work the night before and refrigerate. If you doing this recipe on stove top, simmer for about 40 - 45 minutes, stirring every four or five minutes to ensure it doesn't stick to the bottom.
- Serve with a sprinkle of bacon and diced green onions as garnish.
Nutrition Facts : Calories 297.6, Fat 9.3, SaturatedFat 3.9, Cholesterol 20.8, Sodium 368.9, Carbohydrate 48.8, Fiber 4.7, Sugar 6.2, Protein 9.3
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".
GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
PARMESAN CORN CHOWDER
I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!
Provided by Katzen
Categories Chowders
Time 35m
Yield 6-8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- 2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
SOUTHWEST STYLE CREAMY CORN CHOWDER
Yummy! You will want to try this recipe any time of the year. My husband loves it. Its flavor is mouth watering good. I made this with fresh corn off the cob. Use large sour dough rolls to make a bowl for this.
Provided by KITTYNYUMA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 24.3 g, Cholesterol 44.9 mg, Fat 16.9 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 9.4 g, Sodium 232.5 mg, Sugar 9.7 g
SOUTHERN STYLE CORN CHOWDER
This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.
Provided by Leslie in Texas
Categories Chowders
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
- Add 2 tablespoons of butter to skillet and let melt.
- Increase heat to medium, add onion and saute until pale golden but not browned.
- Add green pepper and saute briefly until just tender but still bright green;remove from heat.
- Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
- Combine milk and cream in large saucepan and heat slowly.
- When hot, add remaining ingredients except butter and bacon.
- Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
- Soup may be prepared to this point, covered and stored overnight in refrigerator.
- Just before serving, reheat soup gently.
- Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
- Pass bacon separately to garnish each serving.
Nutrition Facts : Calories 475.6, Fat 30.1, SaturatedFat 17.4, Cholesterol 90.2, Sodium 143.6, Carbohydrate 46.4, Fiber 5.7, Sugar 5.2, Protein 9.2
More about "maritime style corn chowder recipes"
MICHAEL SMITH'S FAVOURITE MARITIME SEAFOOD CHOWDER
From canadianliving.com
MARITIME CLAM CHOWDER - CHEF MICHAEL SMITH
From chefmichaelsmith.com
EAST COAST CORN CHOWDER – KETCHUP WITH THAT
From ketchupwiththat.com
CORN CHOWDER RECIPES
From allrecipes.com
CREAMY HOMESTYLE CORN CHOWDER RECIPE - MY ISLAND …
From myislandbistrokitchen.com
Cuisine CanadianCategory Main CourseServings 8Estimated Reading Time 9 mins
- Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
- While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
- Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
CORN CHOWDER RECIPE - THE GUNNY SACK
From thegunnysack.com
BEST MARITIME SEAFOOD CHOWDER RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST CRAB AND CORN CHOWDER RECIPE - TASTINGTABLE.COM
From tastingtable.com
DELICIOUS CORN CHOWDER RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CLASSIC SEAFOOD CHOWDER RECIPE WITH MILK | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
You'll also love