Best 4 Texas Corn Chowder Recipes
**Unveil the Creamy Delight of Texas Corn Chowder: A Culinary Symphony of Flavors**
Originating from the heart of Texas, corn chowder has captivated taste buds with its rich, creamy texture and symphony of flavors. This delectable dish, a harmonious blend of fresh corn, tender potatoes, savory bacon, and a medley of aromatic spices, promises a delightful culinary experience. As you embark on this culinary journey, discover not only the classic Texas corn chowder recipe but also enticing variations that cater to diverse palates. From the traditional version brimming with smoky bacon and sweet corn to the vegetarian delight bursting with garden-fresh vegetables, each recipe promises a unique flavor adventure. Prepare to be captivated by the creamy indulgence of Texas corn chowder, a dish that embodies the spirit of Texan hospitality and culinary artistry.
TEXAS COUNTRY CLUB CORN CHOWDER
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.
Provided by appleydapply
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
- In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
- Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
- Salt and pepper to taste.
Nutrition Facts : Calories 679.6, Fat 45.6, SaturatedFat 20.4, Cholesterol 98.3, Sodium 1026.2, Carbohydrate 50, Fiber 4.9, Sugar 3.1, Protein 19.7
TEXAS CORN CHOWDER
THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 978mg sodium, Carbohydrate 47g carbohydrate (18g sugars, Fiber 4g fiber), Protein 13g protein.
TEXAS CORN CHOWDER WITH VENISON
Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.
Provided by Lydia Blair
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
- Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g
TEXAS CORN CHOWDER
This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated.
Provided by harleypapa
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
- Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
- Add the bacon and chicken to the pot, mix in and heat through.
- When serving take each serving and top with some of the cheese and chopped onion.
Tips:
- Use fresh corn on the cob. Fresh corn has a sweeter flavor and a more tender texture than frozen or canned corn. If you don't have fresh corn on hand, you can use frozen or canned corn, but be sure to drain it well before adding it to the soup.
- Don't overcook the vegetables. The vegetables in corn chowder should be cooked until they are tender but still have a bit of a bite to them. Overcooking the vegetables will make them mushy and bland.
- Use a good quality stock. The stock you use will make a big difference in the flavor of the soup. Use a stock that is made with real meat or vegetables, and avoid using bouillon cubes or granules.
- Season the soup to taste. Corn chowder should be seasoned with salt, pepper, and other herbs and spices to taste. Be sure to taste the soup before serving and adjust the seasonings accordingly.
- Serve the soup with a variety of toppings. Corn chowder is a versatile soup that can be served with a variety of toppings. Some popular toppings include crumbled bacon, shredded cheese, diced tomatoes, and chopped green onions.
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 preferences. With a few simple tips, you can make a pot of corn chowder that will warm your soul and satisfy your hunger.
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