Do you have a good Corn Chowder recipe?!
Do you have a good Corn Chowder recipe?
I would like a good recipe used by your, not just something off the internet. If you have something like this, please share. Thank you in advance.
Answers: Yes, we make this one all the time.
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste
In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.
Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool.
You can also dice up cooked bacon if you like it. Source(s):
cooks.com Mom's favorite.
6 slices bacon
2-3 stalks of celery, sliced thinly
2-3 large potatoes, peeled and diced
1/2 of a green pepper, diced
1 small onion, diced
3 tomatoes, skinned and diced
2-3 cups of corn, fresh kernels or frozen niblets
1 pint of half and half or milk
2 qts. chicken stock
5-6 tablespoons of chicken soup base (optional)
salt and pepper to taste
Procedure: Dice the bacon and place in a skillet to brown and crisp. Remove the cooked bacon from the skillet and drain on paper towel, reserving 2 tbsps. of fat in the pan and add the celery, green pepper and onion. Saute slowly until the vegetables are soft, but not brown. In a large pot, put the chicken stock, bacon, sauteed vegetables and the diced potatoes. Simmer these together until the vegetables are tender. Add the diced tomatoes and corn. Simmer this for 30 minutes. Add the chicken soup base, if using and the half and half. Using a roux, thicken your chowder to the consistency that you like. Roux: Equal amounts of flour and butter or margarine mixed together to a paste. Then stirred a bit at a time into the chowder until it is melted and the desired thickness is reached. --Corn Chowder Recipe
Ingredients:
4 slices bacon, diced
1 medium onion, sliced
1 medium leek, sliced
2 stalks celery, sliced
2 carrots, thinly sliced
1 cup chicken stock
1 1/2 cup diced potatoes
12 ounces whole kernel corn, drained (or frozen)
1 1/2 cup milk
salt and pepper
pinch cayenne pepper (optional)
6 tablespoons whipping cream
chopped fresh parsley
Saute bacon in saucepan over medium heat for 3 minutes or until browned. Stir in onion, leek, celery and carrots; cook 4 minutes. Add stock; bring to boil. Add potatoes; return to boil. Cover pan; simmer 25 minutes.
Add corn and milk; heat to simmering point. Simmer 5 minutes; season with salt, black pepper and red pepper. Stir in cream; heat until hot. Garnish with chopped parsley.
This recipe for Bacon-Corn Chowder serves/makes 4