Best Farmhouse Corn Chowder Recipes

Farmhouse Ham and Corn Chowder image

Provided by LaurieL.

Categories Chowders

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup sweet red pepper, chopped
2 tablespoons butter
1/4 cup flour
1 (1 ounce) envelope ranch dressing mix
4 1/4 cups milk
2 cups frozen sweet corn
2 cups frozen cubed hash brown potatoes, thawed
2 cups cooked ham, cubed
1/4 teaspoon thyme
1/4 teaspoon salt
1/4-1/2 teaspoon garlic powder
1 dash pepper
2 ounces gouda cheese

Steps:

In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender.
Stir in flour and ranch dressing mix until smooth. Gradually stir in milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened.
Add the corn, potatoes, ham and spices. Bring to a boil.
Reduce heat and simmer uncovered for 8-10 minutes, or until heated through.
Sprinkle with cheese before serving. I actually use shredded swiss cheese in my soup, personal preference! And the more the better!

Farmhouse Chicken and Corn Chowder image

Provided by ratherbeswimmin

Categories Chicken

Time 7h

Yield 8 serving(s)

Number Of Ingredients 18

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme (or 1/2 t. dried)
1/4 cup all-purpose flour
5 cups low sodium chicken broth
1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
1 carrot, peeled and sliced 1/4-inch thick
2 bay leaves
1 1/2 lbs boneless skinless chicken thighs, trimmed
salt
pepper
1 red bell pepper, cut into 1/2-inch pieces
1 (15 ounce) can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chili in adobo seasoning
3 tablespoons minced fresh basil or 3 tablespoons cilantro

Steps:

Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
Stir in flour and cook for 1 minute.
Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
Season chicken with salt and pepper and nestle into slow cooker.
Cover and cook until chicken is tender, 4-6 hours on LOW.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
In separate bowl, microwave cream corn until hot, about 3 minutes.
Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
Stir in basil, season with salt and pepper to taste, and serve.

Nutrition Facts : Calories 321.6, Fat 13.4, SaturatedFat 5.2, Cholesterol 92.6, Sodium 337.1, Carbohydrate 29.2, Fiber 2.9, Sugar 5.2, Protein 23.4

Farmhouse Chicken and Corn Chowder image

Provided by @MakeItYours

Number Of Ingredients 18

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
¼ cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), scrubbed and cut into ½-inch chunks
1 carrot, peeled and sliced ¼ inch thick
2 bay leaves
1½ pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
½ cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
3 tablespoons minced fresh basil or cilantro

Steps:

Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.
Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.

FARMHOUSE CORN CHOWDER image

Categories Corn

Yield 4

Number Of Ingredients 16

3 slices of bacon, chopped into 1/2" pieces
1/3 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 cup of 1/2" diced potato
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 bay leaf
2/3 cup diced ham
3 tablespoons flour
1/2 cup milk
1 cup half & half, and 1/2 cup milk, heated
2 cups whole kernel corn(6 ears, cooked and sliced off of cob - we used bi-color from Dad's)
Chopped parsley for garnish

Steps:

Cook bacon until nice and crispy, then add onion, bell pepper and celery and saute until cooked, but not over done. Add water, potatoes, salt, pepper, paprika and bay leaf, and simmer for about 30 minutes or until potatoes are tender. Stir in flour and 1/2 cup of milk, and bring to a boil, and then add heated half and half and milk. Stirring, add corn and ham, and simmer on low to heat through, but not to a boil. Garnish with chopped parsley. For a Sunday lunch it paired nicely the Secateurs Chenin Blanc.