Best 2 Double Corn Chowder Recipes

Kick off your culinary journey with a hearty and comforting Double Corn Chowder, a delectable symphony of flavors that will warm your soul on a chilly day. This chowder is not just any ordinary soup; it's an elevated experience, a harmonious blend of fresh corn, sweet corn, flavorful bacon, tender potatoes, and a touch of cream, all simmered in a savory broth. As you dive into a steaming bowl of this chowder, you'll be greeted by a symphony of textures, from the soft, creamy corn to the crispy bacon bits and the tender chunks of potatoes. Each spoonful is a celebration of corn's versatility, showcasing its sweet and savory notes in perfect harmony. And with two types of corn gracing this chowder, you'll savor the distinct flavors and textures that each variety brings to the table. But this recipe doesn't stop at the classic Double Corn Chowder; it also offers tantalizing variations to suit every palate. Craving a smoky, spicy twist? Try the Chipotle Corn Chowder, where roasted chipotle peppers ignite your taste buds with a touch of heat. Or embark on a creamy adventure with the Creamy Corn Chowder, where a velvety blend of cream and corn creates a luscious, indulgent experience. And for those who prefer a vegetarian delight, the Vegetarian Corn Chowder awaits, brimming with hearty vegetables and a rich broth that satisfies even the most discerning palate. No matter your preference, this collection of Double Corn Chowder recipes promises a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON

Double-Corn Chowder with Chipotle and Bacon image

Provided by Zanne Stewart

Categories Soup/Stew Milk/Cream Blender Onion Pepper Bacon Corn Winter Cilantro Hominy/Cornmeal/Masa Simmer Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/2 pound maíz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed
11 cups water, divided
4 bacon slices, chopped
2 tablespoons olive oil
1 large white onion, chopped
2 large garlic cloves, finely chopped
1 large red bell pepper, chopped
3/4 teaspoon ground cumin
3 cups fresh or frozen corn
1 medium or large canned chipotle chile in adobo
1 cup heavy cream
1/2 cup chopped cilantro

Steps:

Quick-soak dried corn:
Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
Make chowder:
Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

POTATO AND DOUBLE-CORN CHOWDER

Potato and Double-Corn Chowder image

Come home to this filling bacon, potatoes and corn chowder that's made stress-free in a slow cooker for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 oz) whole kernel corn, undrained
1 can (14.75 oz) cream-style corn
1 can (12 oz) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, crisply cooked and crumbled (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
Sprinkle each serving with parsley.

Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 12 g, TransFat 0 g

Tips:

Use fresh corn. Fresh corn is sweeter and has a better flavor than frozen or canned corn. If you can't find fresh corn, frozen corn is a good substitute.
Don't overcook the corn. Overcooked corn is tough and chewy. Cook the corn just until it is tender, about 5-7 minutes.
Use a variety of vegetables. This recipe calls for corn, potatoes, carrots, and celery. You can also add other vegetables, such as green beans, peas, or zucchini.
Use a good quality chicken broth. The chicken broth is the base of the chowder, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Season the chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of cream or milk for a richer flavor.
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 day. It's easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious bowl of corn chowder that your family and friends will love.