Best Corn And Fingerling Potato Chowder With Applewood Smoked Bacon Recipes

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SUMMER CORN CHOWDER



Summer Corn Chowder image

Four cups of corn stock and five ears of corn go into this satisfying, rich corn chowder.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

4 tablespoons unsalted butter
1 large white onion, diced into 1/4-inch pieces (about 2 cups)
5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine
5 ears yellow corn, kernels removed (about 5 cups)
Coarse salt and freshly ground pepper
4 cups Corn Stock, or homemade or low-sodium canned chicken stock
1 pound small fingerling potatoes, cut into 1/2-inch-thick slices
3/4 cup half and-half
Chives, thinly sliced, for serving
Hot sauce, for serving (optional)

Steps:

  • Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
  • Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids). Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

POTATO, BACON, AND CORN CHOWDER



Potato, Bacon, and Corn Chowder image

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Provided by Kim R.

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 10

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g

CORN CHOWDER WITH FINGERLING POTATOES & SMOKED BACON



Corn Chowder With Fingerling Potatoes & Smoked Bacon image

Found it here: http://wellfed.typepad.com/well_fed/2007/09/corn-chowder-wi.html Super good comfort food! Please use fresh corn, as it is much sweeter than frozen. Would be great with a nice piece of bread. You may want to cut back on the cayenne pepper, as 1/4 tbsp is quite a lot.

Provided by Andrew Mollmann

Categories     Chowders

Time 50m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 14

2 slices bacon, diced
1 tablespoon unsalted butter
1 3/4 cups diced onions
3 -4 tablespoons unbleached flour (I used a gluten-free blend or garfava flour, tapioca starch, cornstarch, and brown rice flour)
3 1/2 cups fresh corn kernels (about 4 ears)
1 teaspoon fresh thyme, chopped
1/4 tablespoon cayenne pepper
2 garlic cloves, minced
2 cups chicken broth
1 cup cream (or milk)
8 ounces fingerling potatoes (1/4 inch thick rounds)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon thyme leaves, for garnish

Steps:

  • Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels.
  • Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally.
  • Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes.
  • Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine.
  • Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes.
  • Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently.
  • Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.

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