Best Country Corn Chowder Recipes

BBQ CHICKEN, RED BEAN AND CORN COUNTRY CHOWDER

Steps:

• For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, chile, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.

TEXAS COUNTRY CLUB CORN CHOWDER

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.

NORTH COUNTRY CORN CHOWDER (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
• Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
• Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.

COUNTRY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium-high heat.
• Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
• Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
• Stir in corn, milk, salt and pepper; simmer uncovered 5 minutes.
• Ladle chowder into bowls.
• Sprinkle with chopped chives.

COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER

Steps:

• Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
• Remove the chicken from the pan; set aside.
• Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
• Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
• Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
• Season to taste w/ salt and pepper.
• Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
• Stir in the basil and serve.

ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE

Steps:

• Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;

COUNTRY SAUSAGE, CORN AND POTATO CHOWDER

Steps:

• 1. Place a 4-5 quart Dutch oven over medium high heat. Crumble the sausage into the Dutch oven and cook for 10-12 minutes, breaking meat up with a spoon as you go, until browned.
• 2. Add the onion, mix well and cook another 3-4 minutes.
• 3. Meanwhile, in a large bowl, combine the gravy mix and the half and half. Mix well with a wire whisk. Add to the meat mixture and mix well. Stir often until thickened and add 2 cups of the whole milk. Cook until heated thru.
• 4. Add the corn, potatoes, roasted red pepper and dried parsley flakes. Mix well. Cook until thickened and add the remaining 1 1/2 to 2 cups of whole milk. Mix well.
• 5. Bring to a simmer, stirring constantly to prevent sticking.
• 6. Serve with a dollop of sour cream and some chowder crackers on the side.
• 7. PLEASE NOTE: you may have to adjust amounts of shredded potatoes and liquid to make this chowder to your desired consistency ..... I, personally, love really thick chowders ....... but, adjustments can easily be made. Either way ..... it's delicious and satisfying.

CLIFTON COUNTRY INN CRAB AND CORN CHOWDER

Steps:

• Cook bacon on a large skillet until soft but not crisp.
• Add butter, melt.
• Add onions and celery; cook until partially cooked.
• Add potatoes; cook, stirring frequently until vegetables are tender.
• Stir in flour; cook, stirring constantly for five minutes.
• Stir in broth until smooth.
• Reduce heat and simmer for approximately 20 minutes, stirring occasionally to prevent sticking.
• Stir in creamed corn and corn, parsley, chives, salt and pepper.
• Bring just to the boil.
• Stir in cream and crab; cook until just heated.
• Serve immediately.

COUNTRY CORN CHOWDER

Steps:

• 1. Melt butter in saucepan.
• 2. Blend in flour, add milk all at once, stirring constantly.
• 3. Heat to boil, stirring frequently.
• 4. Add corn, onion, salt, pepper, ginger and celery seed.
• 5. Cook, uncovered over low heat 20 minutes.
• 6. Beat eggs.
• 7. Add 1 cup hot mixture to eggs.
• 8. Return to soup, cook 3 minutes longer.
• 9. Serve topped with crumbled bacon.