Anyone have a good Corn Chowder recipe?

Question

It's that time of year for all the yummy fall recipes. I found a couple on recipe sites but not sure how they would taste.

Answer 1

Try this:

Corn Chowder

4 cups milk
7 ears corn
2 tbsp. olive oil
1 large yellow onion, diced
1 1/2 cups finely diced potatoes(about 1 large potato or 2 small)
1/2 tsp. dried thyme
4 cloves garlic,minced
Salt, freshly ground pepper

1) In a large saucepan, bring the milk to low simmer.

2) Meanwhile, cut the corn kernels from the cobs. To do this, Stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.

3) When the milk is warm, add the corn cobs and simmer 10 mins.

4) While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onoin, potatoes and thyme and saute about 8 mins., or until potatoes are just tender. Add garlic and saute another minute.

5) Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add corn kernels and simmer 15 mins. Season to taste with salt and pepper.

Makes 2 to 3 servings.

Answer 2

With sweet, fresh corn, still available at the local farmers market, we just couldn't resist trying our hands at some fresh corn chowder. The recipe is adapted from one by Mitchell Davis in Kitchen Sense and is full of flavor. The original recipe calls for a strip of bacon, but you can add a little bacon fat instead, if you have some on hand, or just add a little more butter.


1 Tbsp unsalted butter
1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves

1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Serves 4.

Links:
Roasted Corn Chowder with Cilantro from Karina.

Answer 3

1/2 lb bacon minced
1 med yellow onion diced
4 med Yukon gold potato peeled and cut in1 inch cubes
3 carrots peeled and cut in 1/2 inch cubes
1 table spoon minced garlic
3 c chicken stock
1/2 gal heavy cream
2 table spoons olive oil
2 lb frozen or fresh whole kernel corn

add olive oil,onion,and bacon to stock pot over med heat and brown bacon and onions should be translucent.add garlic and lightly brown(will go from brown to burnt quickly so pay attention)
Add chick stock and rest of ingredients
Bring to a boil.Reduce heat and simmer until pot and carrots are cooked,. about 20 min.
Melt 1/4 lb butter and mix w/ flour to thicken.Should be about the consistency of loose gravy.add salt and pepper to taste

Answer 4

Go to epicurious.com. They have a wonderful one that I think is called double corn chowder. It's so excellent! It uses canned corn AND canned cream corn, and little bits of red pepper. Can't miss with that one!

Answer 5

Yum, I don't have one but I love it! Will you pass it on if you find one? Thanx

Answer 6

can't go wrong with www.foodnetwork.com Barefoot contessa