Recipe for corn chowder soup, like at home town buffet.?

Answer 1

Corn Chowder
1 batch 30 min 10 min prep

6 slices bacon
2-3 potatoes, peeled and diced
1 onion, diced
2-3 celery ribs, chopped
1 1/2 cups water
salt and pepper
1 (15 ounce) can cream-style corn
bacon, crumbled

Dice bacon, fry until crisp; drain and set aside, reserving 3 tablespoons of grease.
Stir diced potatoes, diced onion, and celery into the grease.
Add water, salt and pepper to taste.
Cook until soft.
Then add can cream style corn and can of milk.
Heat to desired temperature.
Dish up into soup bowls and garnish with crumbled bacon.

Vermont Corn Chowder
4 servings 15 min

1/2 cup salt pork, Diced
1 large onion, Diced
2 1/2 cups water
3 cups corn kernels
5 potatoes, Md, Pare & Cube
1 1/2 teaspoons salt
1 quart milk
black pepper
saltines or soda crackers

Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
Remove them from the pan with a slotted spoon.
Saute the onion in the pork fat just until tender, but not brown.
Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
Taste for seasoning, adding a good bit of freshly ground pepper.
Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.

Chef Jack's Corn Chowder
This was on Paula Deans show.
6 servings 20 min 20 min prep

1 cup butter (2 sticks)
1 small onion, diced
1 small carrot, finely diced
1 small celery, diced
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups white corn kernels (fresh or frozen)
3 cups chicken stock
2 cups half-and-half
1 pinch freshly grated nutmeg
kosher salt
fresh ground black pepper

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).

Answer 2

Corn Chowder Recipe

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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.








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Full Review Rated By: Bbrenna



Full Review Rated By: garlic

Answer 3

6 bacon slices, cooked and crumbled
2 (17-ounce) cans creamed-style corn
4 cups milk
3 cups frozen diced hash brown potatoes
3 green onions, chopped
1 teaspoon salt or to taste
Freshly ground pepper to taste
Combine first 5 ingredients in heavy medium saucepan.
Simmer over medium heat until soup is slightly thickened, stirring occasionally.
Season with salt and pepper and serve.

Answer 4

Manhattan Clam Chowder Soup