CLASSIC CORN CHOWDER
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 9
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.
Nutrition Facts :
CORN CHOWDER WITH GINGER & CORIANDER
If you like that spicy bite from ginger -- you'll enjoy this chowder. Feel free to substitute herbs, but don't forget the cilantro.
Provided by Daily Inspiration S
Categories Chowders
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. In a dutch oven, cook bacon over low heat, stirring occasionally until all the fat is rendered. Transfer the bacon with a slotted spoon to drain on paper towels.
- 2. Add onion to the bacon drippings along with the thyme, marjoram, mace, and black pepper. Cook over moderate heat, stirring often for 3-4 minutes or until onion is tender and lightly browned.
- 3. Add the ginger root and bell peppers - cook until tender approx. 5 minutes. Add the corn and the stock and bring to a boil. Reduce heat and simmer, covered, for approx. 30 minutes -- stir occassionally.
- 4. On low, add the cream and salt to taste. Bring to a simmer and stir in fresh coriander (cilantro).
- 5. Serve soup garnished with chopped bacon.
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