BEST NEW ENGLAND CORN CHOWDA (CHOWDER)
This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.
Provided by Jennifer Michele
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon until crisp.
- Remove from pan with a slotted spoon and drain; set aside.
- In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- Cook over medium heat until onion is translucent.
- Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- Stir in corn and heat through.
- Add cream and heat through again.
- If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.
NEW ENGLAND CORN CHOWDER (THE EASIEST)
This is so simple and sooooo yummy. This is very good served on a cool day. My MIL is the proud owner of this one. We absolutly love this chowder. DO NOT ADD SALT!!
Provided by Parkers Mom
Categories Chowders
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat corn in microwave for 4 minutes.
- Mix all ingredients except the potatoes and simmer between low/medium heat for 30 minutes.
- Add potatoes.
- Now serve and enjoy!
Nutrition Facts : Calories 276.4, Fat 16.9, SaturatedFat 9.1, Cholesterol 45.9, Sodium 416.5, Carbohydrate 20.2, Fiber 1.8, Sugar 1.9, Protein 12.2
NEW ENGLAND CHICKEN CORN CHOWDER
Make and share this New England Chicken Corn Chowder recipe from Food.com.
Provided by jkoch960
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
- Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
- Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
- Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
- *Cook time does not include the time to cook the chicken.
Nutrition Facts : Calories 560.6, Fat 38.3, SaturatedFat 18.9, Cholesterol 108, Sodium 1201.5, Carbohydrate 42.7, Fiber 4.1, Sugar 6.4, Protein 14.7
NEW ENGLAND CORN CHOWDER
Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak crackers in milk.
- Cut bacon or salt pork into cubes and brown in a large saucepan.
- Add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
- When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
- Simmer and serve.
Nutrition Facts : Calories 328.4, Fat 11.6, SaturatedFat 4.2, Cholesterol 20.1, Sodium 825.4, Carbohydrate 50.5, Fiber 5.5, Sugar 5.1, Protein 9.8
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