Best 6 Forevermamas Corn Chowda Chowder Recipes

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
• Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
• Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
• Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
• Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
• Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

CHEDDAR CORN CHOWDER

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.

GRANDMA'S CORN CHOWDER

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.

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)

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.

FOREVERMAMA'S CORN CHOWDA (CHOWDER)

Steps:

• Wash whole potatoes, leaving their skins on; add them to a large pot. Cover with cold water and place over high heat. Boil until they are done when pierced with a fork. Remove potatoes and cool. (Can boil potatoes the day before and stick potatoes in the refrigerator until ready to use. If pinched for time, they can be boiled on the same day and place in freezer to speed up the cooling process. Remember to remove them from freezer so they won't freeze up).
• Peel skin off of potatoes. Cut potatoes into medium dice and set aside.
• Place a large soup pot on your stove top over med-high heat until pot is hot. Add chopped bacon and cook until browned to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon from the pot and set aside.
• Pour bacon fat into a heat proof measuring cup. Add about 1/4 cup of bacon fat back into soup pot.
• To hot bacon fat, add diced onion; cook and stir until translucent. Add diced cooked bacon and stir. Add black pepper to taste.
• Add all of the corn (both creamed and regular with juice. Using the corn juice is essential as it adds to the "corny" taste). Remove pan from heat for a bit. This will cool everything down and will prep it for the addition of the dairy.
• Add the half and half and stir. Add potatoes and stir gently.
• Adjust liquid if desired adding milk if necessary (it's all a matter of taste how thick or thin you like your chowder).
• Add salt and cayenne to taste. Add optional butter (adds to a rich flavor, but not essential. I only add if it's for a party, otherwise I don't use to save calories).
• Place pot back over medium-high heat. WATCH very closely so it won't come to a boil! Turn down to simmer when it's just about to boil. Pockets of milk foam will form, but that's normal. Adjust seasonings using salt, pepper and cayenne, if necessary.
• Cook for about 15-20 minutes more-or-so over a slow heat until it gets to a desired thickness.
• NOTE: Note that as the chowder cools it thickens slightly as it sets.

FRESH CORN CHOWDER

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.