Best A Maize Ing Corn Chowder Recipes

A-MAIZE-ING CORN CHOWDER

Steps:

• Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside.
• Saute onion in reserve 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 peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

MAINE CORN CHOWDER

Steps:

• In stock pot, fry bacon until crisp; remove and drain on paper towels.
• Add onion to bacon fat in stock pot; sauté until softened.
• Add potatoes, salt, pepper, and water; bring to steaming point.
• Lower heat and cook until potato is tender (about 15 minutes).
• Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
• Stir in crumbled reserved bacon.
• Serve with oyster crackers.

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

CORN CHOWDER I

Steps:

• Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
• Fry the bacon until very crisp. Crumple the bacon and set aside.
• Fry the onion inn the bacon grease until translucent and soft.
• 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.)
• Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

GRANDMA'S CORN CHOWDER

Steps:

• Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
• Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
• Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

LINDA'S CORN CHOWDER

Steps:

• In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
• Drain out water, just leaving enough liquid to cover potatoes.
• Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
• Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
• If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
• Add salt and pepper, to taste.
• Makes a big pot.