Best Double Corn Chowder Recipes

SLOW-COOKER POTATO AND DOUBLE-CORN CHOWDER

Steps:

• Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
• Cover; cook on Low heat setting 6 to 8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON

Steps:

• Quick-soak dried corn:
• Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
• Make chowder:
• Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
• While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
• Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
• Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
• Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

POTATO AND DOUBLE-CORN CHOWDER

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
• Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
• Sprinkle each serving with parsley.

SLOW COOKER POTATO AND DOUBLE-CORN CHOWDER

Steps:

• 1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• 2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

POTATO DOUBLE CORN CHOWDER

Steps:

• 1. Layer all ingredients in order in a 4-6 quart crockpot. Cover and cook on high heat for 3-4 hours then turn to low. Serve with corn muffins or crusty bread and butter. Add salt and pepper to taste while cooking. Stir occasionally. Very yummy!
• 2. You can also add 2 cups chopped ham cubes or 1 cup crumbled cooked bacon to flavor. Omit salt if you add meat. Top the bowl with shredded cheese.

DOUBLE-CORN CHOWDER

Steps:

• In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
• Bring to boiling:reduce heat.
• Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
• Stir together milk and flour.
• Stir into corn mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir in dried beef.
• If desired, garnish each serving with corn nuts or chips.
• For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
• For Mexican Corn Chowder:.
• Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
• Add 1 7-ounce can diced tomatoes, cut up.
• 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
• Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.

DOUBLE CORN CHOWDER

Steps:

• In large saucepan cook bacon until crisp. Remove meat. Discard part of the drippings. Drain whole kernel corn reserving liquid. Add water to corn drippings to make 1/2 cup. Add to drippings in saucepan. Add onions, potatoes, red pepper and salt. Cover and simmer 10-15 minutes until vegetables are tender. Add soup, milk, drained corn & creamed style corn. Heat through. Season with salt and pepper. Crumble bacon over to serve.

DOUBLE CORN CHOWDER

Steps:

• In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
• Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
• To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
• container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
• When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.

DOUBLE CORN CHOWDER RECIPE

Steps:

• Prep time: 15 minutes Cook time: 25 minutes Yield: 4 main-dish servings 1. In large saucepot over medium heat, cook bacon and onion until lightly browned, Add potato and pepper, cook 2 minutes. 2. Add milk bouillon cube. Bring to a simmer (do not boil) over low heat until are tendar and soup thickens Slightly. 8 to 10 minutes. 3. Add creamed corn, corn kernels, and thyme. Heat trough, 3 to 4 minutes, Season to taste with salt and (Can be prepared 1 day ahead. Cover and refrigerate. Warm over IOW heat, stirring frequently; thin more milk it needed.)