can any one give me a good receipe for corn chowder.?

Answer 1

I used this recipe and it's delicious!

Best New England Corn Chowda (Chowder)

1/2-1 lb bacon (diced)
1 small onion (chopped)
2 cups chickens or vegetable broth
2 cups cubed white potatoes
2 cups frozen corn
2 cups light cream

Fry bacon until crisp.
Remove from pan with a slotted spoon and drain.
Set aside.
In a 4qt 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 consistancy.
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.

Answer 2

fry several strips bacon, crumble. In drippings saute 1 medium onion, chopped up.
In medium stew pan, put 2 medium potatoes, chopped, in just enough water to cover. Add salt & pepper to taste. When firm-done, add 1 chopped green pepper, 1 jar chopped or sliced pimentoes, the bacon and onion. when green pepper is softened, add 1 can of drained whole kernel corn, and 1 can creamed corn, then 2 cans milk. Heat thoroughly but don't boil.If you have fresh corn, that works, too. Be sure to use a good brand of cream of corn!

Answer 3

This is a soup that my hubby loves making and eating!!

6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 (14 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1/2 teaspoon salt
ground black pepper


Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings.
Crumble bacon and set aside.
Saute onion in reserved drippings until tender; add potatoes and water.
Cover and simmer 15 to 20 minutes or until potatoes are tender.
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through.
Sprinkle with crumbled bacon to serve.

Answer 4

Corn, Bell Pepper, and Sausage Chowder
1 Red Bell Pepper, chopped
½ Green Bell Pepper, chopped
1 Med. Onion, chopped
1 tsp. Chopped Garlic
2 Tbs. Butter
2 C. chicken broth
1 ½ lbs. Potatoes, in ½ in. ChunksGrated Red Pepper
Tabasco/Hot Sauce
16 oz. Frozen corn, thawed
6 oz. Kielbasa sausage
1/3 C. milk
1/3 C. heavy cream


Saute both bell peppers, onion, and garlic over medium - high heat in butter in large heavy dutch oven for @ 15 minutes (until onion is translucent.) Add chicken broth, potatoes, grated red pepper and tabasco, return to boil, then reduce heat and simmer @ ½ hour, until potatoes are fork-tender. Meanwhile, puree ½ of corn and cut sausage into ½ or 1/4 rounds. Add pureed corn, whole kernel corn, sausage, milk and cream and simmer @ ½ hour until flavors blended. Salt and pepper to taste.

Answer 5

Try this one, I demo it often.


Smoked Corn Chowder with Nantucket Bluefish and Homemade Oyster Crackers
Courtesy of Tom Berry, Temple Bar Cambridge
Yield: 4-6 servings

1-2 cups soaked wood chips for smoking
8 ears sweet corn, husks removed

1 tbsp butter
¼ Lb thick cut bacon, diced small
2 cups onion, diced small
2 cups celery, diced small
½-3/4 cup flour (Depending on how thick you like your chowder!)
1 cup peeled and diced potato
2 qts whole, organic milk
1 Tbsp chopped lemon thyme
Kosher salt and white pepper
1-2 cups soaked wood chips for smoking

1 ½ Lbs skinless cleaned bluefish filet (caught or bought)
2 tbsp butter
½ lemon
1 tbsp chopped lemon thyme

For the smoked corn:
Let the wood chips soak for at least one hour in water. Preheat a charcoal or gas grill to medium heat. Place the chips onto a double thick piece of tin foil and set directly on the coals or if using a gas grill place in a hot spot on the grill. When the wood chips start smoking, place the ears of corn around the grill and cover. Try not to place them directly over flame. Smoke for 15-20 minutes, turning several times. Cool and remove the kernels from the cob. Leave the grill on for the bluefish.

For the Chowder:
Preheat a medium size stock pot over medium heat. Add the butter and bacon and render until the bacon is lightly brown, about 5 minutes. Add the onion and celery to the pan and continue cooking for two minutes. Season with salt and white pepper. Add the flour and stirring constantly, cook for two minutes. Whisk in the milk and thyme and bring to a gentle simmer. Simmer for 5 minutes, add the potatoes and smoked corn and simmer for 20 minutes. Season with salt and white pepper. Serve with flaked blue fish and homemade oyster crackers.

For the Bluefish:
Season the bluefish on both side with salt and pepper and place in the middle of a large piece of foil. Squeeze the lemon over the fish, sprinkle with the lemon thyme and place the butter on top. Fold the foil over the top of the fish and seal tightly. Grill the foil on a hot grill for 4 minutes on each side. Let rest for 5 minutes before opening foil. With a knife gently scrap out the blood line and bones running down the middle of the fish. Flake into bite size pieces and serve with smoked corn chowder.

Answer 6

the main thing is to not burn the milk, put some milk in a pan and some butter 1/4 stick maybe. Add the corn and whatever else, maybe some fish or clams. maybe an onion chopped. a teaspoon of salt too

Answer 7

Boil together and drain:
2 medium potatoes - cubed
1 large onion - cubed

Add:
6 strips of bacon - chopped and fried
1 large can of cream corn
1/2 cup milk
1 teaspoon pepper
Salt to taste

While the first two ingredients are boiling, fry down the bacon in a large pot. Remove from heat. Lift out and drain off the remaining bacon fat (I save it to fry up onions and garlic for chili). Return bacon to pot. Add drained potatoes/onions and remaining ingredients in the pot. Place over med-low heat. Heat through; stirring often (try not to boil) - and serve.

Answer 8

sure, just boil cut up patotoes and onions in a pot of water, cook till tender, drain and then add corn (creamed or regular ) i use creamed and a can of regular/.... add butter and cream to taste , warm up till just right temp and munch out... yummmy milk is ok to add instead or canned milk it doens't matter but be sure to liquify the can milk by adding a can of water and add salt/pepper to taste

Answer 9

Yeah, throw some corn in some chowder and presto, corn chowder. You're welcome.

Answer 10

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