The Best Ever Corn Chowder Recipes

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:

• Cook bacon and break into small pieces. Set aside.
• In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
• Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
• Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
• Stir in bacon pieces.
• Just before serving, add parsley and a generous grind of white pepper (to taste).

Steps:

• 1. In a large soup pot, heat the oil over high heat. Add onion and celery and saute for 2 or 3 minutes, until translucent. Add garlic and cook for 1 minute.
• 2. To this mixture, add the flour and stir until well blended. Add the broth a little at a time, stirring and scraping down sides of pot. Add corn and Old Bay Seasoning; simmer until the soup has thickened, about 5 minutes.
• 3. In a blender, puree half the soup until smooth. Pour this back into the pot and add the potatoes.
• 4. Simmer until the potatoes are cooked or about 20 minutes. Season with salt and pepper to taste. Serve garnished with chopped chives.
• 5. NOTE: If you don't have safflower or grapeseed oil, you may use regular oil, but don't use high heat. It may take an extra few minutes for the onion and celery to become translucent.