Corn Chowder Collection (6)
 

Corn Chowder

Bourbon Corn Chowder

Simple Corn Chowder

Corn Chowder

Ham and Corn Chowder

Salmon and Corn Chowder





Corn Chowder

Submitted by: Cynthia Granger



Makes 10 plus servings



" Warm and soothing corn chowder with the salty bite of crisp

bacon. This warms up well in the microwave and even tastes better a

day old. I also freeze it in small batches. This makes a big pot of

chowder but, it can easily be cut in half. "



2 pounds potatoes - peeled and cubed

1 pound bacon

1 onion, chopped

4 tablespoons all-purpose flour

8 cups milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 (14.75 ounce) cans creamed corn

1/4 cup shredded Cheddar cheese

1 dash paprika



1 Boil potatoes in salted water until soft. Drain. Mash half of the

potatoes and set aside.

2 Fry the bacon until very crisp. Crumple the bacon and set aside.

3 Fry the onion inn the bacon grease until translucent and soft.

4 Dump the cooked onions into a large stockpot. Add the flour and heat

until the mixture is bubbly and the flour is well dissolved. Add the

milk and bring to a boil over medium-low heat, stirring frequently.

You need to watch your pot pretty carefully while bringing to a boil

and heating. The bottom tends to easily scorch. Once boiling add the

salt, pepper, bacon, corn and all the potatoes. (If desired reserve

some of the bacon for the garnish.)

5 Heat soup until hot. Serve garnished with a dash of paprika, a

sprinkling of cheddar cheese and some crumbled bacon.



Source: http://www.souprecipe.com/az/CornChowder.asp









Bourbon Corn Chowder

Makes about 4 cups (1 L)

4 First-Course Servings



Canned corn turns this into a winter soup. If a thinner soup is

desired, stir in a little more stock at the end.



4 tablespoons (60 g) unsalted butter

1 small onion, cut into 1/2 inch (1-cm) dice

2-1/2 cups (675 ml) canned creamed corn

1/4 cup (65 ml) Bourbon

1/4 teaspoon freshly grated nutmeg

1 teaspoon kosher salt

Freshly ground black pepper; to taste

2 to 3 drops hot red pepper sauce

1/2 cup (125 ml) basic chicken stock

or commercial chicken broth

1/2 cup (125 ml) heavy cream





In a small saucepan, melt the butter over medium heat. Stir in the

onion and cook, stirring, for 5 minutes. Stir in the corn.



In a small saucepan, heat the Bourbon. Ignite it and let it flame for

1 minute. Pour the Bourbon, still flaming, over the corn mixture. Stir

in the remaining ingredients. Heat through.



Source: http://www.globalgourmet.com/food/sp...p/bourbon.html









Simple Corn Chowder



1 large can of creamed corn

1 small can of nibblets corn

2 medium potatoes

1 medium onion

milk

salt and pepper to taste.



In a sauce pan, cook the potatoes and onion in boiling water.

Once cooked, do not drain cooking liquid and add cans of corn, and

continue heating until warm. Put a pad of butter in your bowl, and

ladle in hot soup. Add milk, salt and pepper to taste.



Source:
http://www-2.cs.cmu.edu/~mjw/recipes...-cornchow.html







Corn Chowder

From: Christyne, Sherbrooke, Quebec, Canada



4 slices bacon

1 cup [250 mL] chopped onion

1 cup [250 mL] water

1 teaspoon [5 mL] salt

1/8 teaspoon [0.5 mL] pepper

3/4 cup [190 mL] mashed potatoes

2 cups [500 mL] creamed corn

1 large [16 1/2-ounces / 470-mL] can evaporated milk, undiluted



Cut bacon into small pieces; brown over medium heat, into an 8-cup

[2-L] casserole.

Add chopped onion; cook over low heat, until tender and golden.

Pour in water; salt and pepper.

Bring to a boil.

Remove from heat.

Stir in mashed potatoes.

Add creamed corn and milk; mix well.

Reheat, without boiling, before serving.



Source: http://www.therecipebox.com/members/...up/sou0167.htm









Ham And Corn Chowder



Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups Cajun



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Onion, sliced

1 lg Can cream style corn

1/2 tsp Salt

Croutons, or oyster crackers

1/2 cup Butter or margarine, melted

1/2 cup Half & half

1 cup Ham, chopped

1/8 tsp Pepper



Saute onion in butter until tender. Add remaining

ingredients. to pot and cook over low heat until

thoroughly heated. Garnish with croutons or crackers.

Makes 6-8 servings.



Source: http://www.recipesource.com/soups/soups/10/rec1099.html









Salmon and Corn Chowder



1 pound salmon

3 tablespoons butter

2 medium-sized green onions, including tender green portion, cut into

very thin slices

1 cup whole kernel corn

1 large potato, peeled and diced

2 cups fish stock or bottled clam juice

3 cups milk

3 cups heavy (whipping) cream

salt to taste



Melt the butter in a large saucepan over low heat. Add the onions and

cook, stirring frequently, until very soft but not browned, about 8

minutes. Add the potatoes to the green onions and stir to coat with

the butter. Pour the stock and simmer uncovered over low heat for 15

minutes. Add the milk and cream and simmer for 10 minutes more. Add

the salmon and corn and simmer just until the fish and corn are done,

about 5 minutes. Season to taste with salt and pepper. Serve

immediately.

By: Elizabeth and Meredith



Source: http://www.northstar.k12.ak.us/schoo...n/chowder.html









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