Best 3 Williamsburg Lodge Corn Chowder Recipes

Indulge in a hearty and comforting culinary journey with our collection of Williamsburg Lodge Corn Chowder recipes. These delightful chowders capture the essence of rustic charm and homey goodness, showcasing the versatility of fresh corn. From the classic New England-style chowder, brimming with sweet corn, potatoes, and smoky bacon, to the creamy and rich Manhattan-style chowder, featuring a velvety tomato base and tender corn, our recipes offer a symphony of flavors to tantalize your taste buds.

For those seeking a lighter and refreshing option, our white corn chowder, brimming with sweet corn, tender potatoes, and a medley of aromatic herbs, is a perfect choice. And for a touch of indulgence, our creamy corn chowder, enriched with heavy cream and a hint of cayenne pepper, offers a velvety and satisfying experience. Whichever recipe you choose, you'll be treated to a delightful symphony of flavors and textures, making these Williamsburg Lodge Corn Chowder recipes a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

WILLIAMSBURG LODGE CORN CHOWDER

Williamsburg Lodge Corn Chowder image

When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.

Provided by Donna Matthews

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cubed salt pork (I often use chopped bacon)
2 large onions, chopped
2 celery ribs, chopped
1 cup potato, cubed
4 cups chicken stock (or bouillon)
2 cups water
4 cups cream-style corn
4 cups milk
1/2 cup butter
salt and pepper

Steps:

Fry the salt pork until browned.
Add the onions, celery, potatoes, chicken stock, and water.
Simmer until potatoes are fork tender.
Add the corn and simmer for 5 minutes.
Add the milk and butter.
Salt and pepper to taste.
Serve hot.

CLASSIC CORN CHOWDER

Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

ZIPPY CORN CHOWDER

Zippy Corn Chowder image

I went to Applebee's one day craving soup. They had this corn chowder that was out of this world. I tried many recipes, then I came along to this one. I make this at least once every 2 months. I crave it! It's just spicy enough, without making your nose run. I love it!

Provided by Chef Amy Gnaster

Categories Chowders

Time 50m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter (or margarine)
1 (14 1/2 ounce) can chicken broth
3 large red potatoes, cubed
1 jalapeno pepper, chopped (leave seeds in for spicier flavor)
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes (the more the spicier)
4 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all-purpose flour
1 cup shredded taco chips

Steps:

In large saucepan, sauté onion and green pepper in butter until tender.
Add broth and potatoes, bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender.
Stir in jalapeño, mustard, salt, paprika and red pepper flakes.
Add corn, green onions and 2 1/2 cups of milk, bring to a boil.
Combine flour with remaining milk until smooth; gradually add to soup.
Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly.
Top with a pinch of taco chips and serve.

Nutrition Facts : Calories 361.8, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.4, Sodium 576.5, Carbohydrate 66.6, Fiber 7.2, Sugar 3.2, Protein 12.7

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't skip the bacon. It adds a delicious smoky flavor to the soup.
Use a good quality corn. Fresh, frozen, or canned corn can all be used, but fresh corn will give you the best flavor.
Don't overcook the corn. It should be cooked just until it is tender.
Use a good quality chicken broth. This will also make a big difference in the flavor of the soup.
Season the soup to taste. Add salt and pepper to taste, and adjust the seasonings as needed.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Williamsburg Lodge Corn Chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be made with ingredients that you probably already have on hand. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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