Best 6 Corn Chowder Ii Recipes

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Indulge in the delectable flavors of corn chowder, a classic dish that embodies the essence of comfort and warmth. This versatile soup showcases the sweet and savory notes of fresh corn, complemented by a creamy broth, tender vegetables, and savory seasonings. Experience the delightful variations of corn chowder, from the traditional New England style to the hearty Manhattan version and the smoky Southwestern rendition. Each recipe offers a unique culinary journey, promising to satisfy your taste buds and nourish your soul. Get ready to savor the comforting embrace of corn chowder, a culinary delight that will leave you craving for more. Dive into this collection of carefully crafted recipes and discover the perfect corn chowder to suit your preferences.

**New England Corn Chowder:**
Experience the classic simplicity of New England corn chowder, a harmonious blend of fresh corn, creamy milk, tender potatoes, and aromatic onions. This timeless recipe captures the essence of comfort food, offering a taste of nostalgia with every spoonful.

**Manhattan Corn Chowder:**
Embark on a culinary adventure with Manhattan corn chowder, a hearty and flavorful twist on the traditional recipe. This chowder boasts the addition of juicy tomatoes, smoky bacon, and a touch of spice, creating a rich and satisfying soup that will tantalize your taste buds.

**Southwestern Corn Chowder:**
Explore the vibrant flavors of the Southwest with this smoky and savory corn chowder. Roasted poblano peppers lend a depth of flavor, while cumin, chili powder, and a hint of heat come together to create a tantalizing and unforgettable chowder experience.

**Loaded Baked Potato Corn Chowder:**
Indulge in the ultimate comfort food combination with loaded baked potato corn chowder. This decadent recipe combines the classic flavors of corn chowder with the indulgent toppings of a loaded baked potato, including crispy bacon, melted cheese, and sour cream. Prepare to be delighted by this irresistible fusion of flavors.

Let's cook with our recipes!

SIMPLE CORN CHOWDER



Simple Corn Chowder image

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

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.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

EASY CORN CHOWDER



Easy Corn Chowder image

When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 14

4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups chopped fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

CORN CHOWDER



Corn Chowder image

Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.

Provided by Elise Bauer

Categories     Soup     1-Pot     Chowder     Corn     Soup

Time 1h30m

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1 strip bacon, or 1 teaspoon bacon fat
1/2 large yellow onion, chopped (about 3/4 cup)
1/3 cup diced red bell pepper
1/2 cup small diced carrot
1/2 cup small diced celery
4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved (see steps for taking corn off the cob )
1 bay leaf
4 1/2 cups milk, whole or low fat
2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
3 teaspoons of Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves

Steps:

  • Cook the bacon: Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.
  • Cook the vegetables (except the corn and potatoes): Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes.
  • Add corn cobs and bring to a simmer: Break the corn cobs in half (after you've stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.
  • Add potatoes: After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.
  • Finish the soup: Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork tender. Add more salt and pepper to taste.

Nutrition Facts : Calories 222 kcal, Carbohydrate 33 g, Cholesterol 19 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 712 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CORN CHOWDER II



Corn Chowder II image

The original recipe came off the back of a bacon package many years ago, and I've made it at least 50 times during the intervening years, making adjustments and refining the recipe. Only once did I scorch it. The kids loved it, once I reduced the pepper amount. After the first time, I've always made a double batch.

Provided by Frank Butcher

Categories     Chowders

Yield 4 serving(s)

Number Of Ingredients 7

2 medium potatoes, cubed
1 large onion, cubed
6 slices bacon, chopped and fried
1 can large creamed corn
1/2 cup milk
1 teaspoon pepper
to taste salt

Steps:

  • While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat.
  • Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot.
  • Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat.
  • Heat through; stirring often (try not to boil) - and serve.
  • NOTES:
  • -I use 2 or 3 extra strips of bacon - adds a bit more flavour. More flavour is added by the stuff in the bottom of the pot too.
  • -I use a smaller tin of cream corn and a similar size tin of niblet corn.
  • -Reduce pepper to 1/2 teaspoon if kids are involved.
  • -Milk can be increased to 1 cup or more to achieve desired consistency.
  • -Substitute reconstituted powdered milk as a cost sav ing measure.
  • -To make a richer chowder, use half-and-half (or heavier cream) for the initial measure of milk.
  • -This keeps well - if there is any left over!
  • NEW NOTE:
  • (Oct 1999) I had someone write to say how similar this recipe and theirs (from Norway) were. The difference was that they boiled the potatoes without the onion, but cooked up the onion with the bacon "to mix the onions and bacon flavours". They used 1/2 pound or more of bacon for the "double batch" (8 servings). I tried it this way and I am a convert!

BASIC CORN CHOWDER



Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Use fresh corn. Fresh corn will give your chowder the best flavor. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it before using.
  • Don't overcrowd the pot. If you add too much corn to the pot, it will not cook evenly and the chowder will be too thick. Add the corn in batches if necessary.
  • Cook the corn until it is tender. The corn should be tender but still have a slight bite to it. Overcooked corn will be mushy and ruin the texture of the chowder.
  • Use a good quality chicken broth. The chicken broth is the base of the chowder, so it is important to use a good quality broth. Make your own chicken broth if you can, or use a store-bought broth that is low in sodium.
  • Season the chowder to taste. Add salt, pepper, and other seasonings to taste. Be careful not to over-season the chowder, as it can easily become too salty.
  • Serve the chowder hot. Corn chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Corn chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best corn chowder that you have ever tasted.

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