Tasty Corn Chowder Recipes

Steps:

• Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
• Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
• Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
• Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
• Add milk or milk alternative, and stir. Remove bay leaf.
• Allow to cool a little before serving.
• Enjoy!

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

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:

• 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.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.

Steps:

• Fry the bacon with the olive oil in the bottom of a big pot, (this makes a lot of soup!) until it's crispy, remove and save for later.
• Add the chopped onions to the bacon fat and olive oil, add the butter too, simmer 'til the onions are translucent, add the garlic and cook a minute longer.
• Add the flour, salt, pepper, coriander, and tarragon, cook for a couple of minutes.
• Add the broth and potatoes and boil for 15 minutes or until the potatoes are tender.
• Add the half and half, corn, and cheese, boil for another 5 minutes.
• Chop the bacon and add the soup.
• Enjoy!

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:

• 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:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Steps:

• Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

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:

• 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 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.