Best Country Club Corn Recipes

TEXAS COUNTRY CLUB CORN CHOWDER

Texas Country Club Corn Chowder image

The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.

Provided by appleydapply

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 small onion, diced
1 large celery rib, diced
1 large carrot, chopped
3/4 lb bacon, chopped
1 anaheim chilies or 1 red bell pepper
1 -2 fresh jalapeno pepper, diced
1 (10 ounce) box frozen corn
1/2 cup flour
2 large russet potatoes
2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)
1 quart half-and-half
salt
pepper

Steps:

Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
Salt and pepper to taste.

Nutrition Facts : Calories 679.6, Fat 45.6, SaturatedFat 20.4, Cholesterol 98.3, Sodium 1026.2, Carbohydrate 50, Fiber 4.9, Sugar 3.1, Protein 19.7

COUNTRY CLUB CORN

Country Club Corn image

We love this because it uses canned corn and makes it taste much better. It's so easy and quick to put together. The original recipe uses cream-style corn, but I have only used whole kernel corn. Recipe is from "Favorite Recipes From Southern Kitchens---Vegetables" which apparently was published in 1968 by The Progressive Farmer Magazine and is credited to Charlotte McCracken of Sentinel, Oklahoma.

Provided by Deb G

Categories Corn

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup cream
1 (14 1/2-16 ounce) can whole kernel corn, drained
black pepper
1/4-1/2 cup butter or 1/4-1/2 cup margarine
8 -10 saltine crackers, broken into small pieces

Steps:

Preheat oven to 350 degrees.
Grease or butter a small, shallow casserole dish. ( Mine is approximately 6 1/2 inches square and 2 inches deep.).
In the prepared dish, combine the cream, corn, and pepper.
Cut butter in small pieces and put on top of corn.
Put the broken saltine pieces on top of casserole.
Bake until slightly brown on top (approx. 20 minutes).

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