Best Indian Corn Chowder Recipes

INDIAN CORN CHOWDER

Steps:

• Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
• Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
• Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
• Serve hot garnished with bacon bits if desired.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

CURRIED CORN CHOWDER

Steps:

• Heat oil pot over high heat; add onion and curry powder and cook, stirring frequently until onion is translucent. Approx 5 minutes.
• Add potatoes, celery, vegetable broth, pepper and cayenne and simmer over high heat until potatoes are tender - 15 - 20 minutes.
• Add corn and milk and heat through.

INDIAN CORN

Steps:

• Brown ground beef, chopped onion, chopped celery in a large skillet. Add diced green pepper and frozen corn. Mix well.
• Stir in both cans of stewed tomatoes, italian seasoning, garlic powder and chili powder.
• Season with salt and pepper to taste.
• Bring to a simmer and let cook for 20 minutes.
• While this is cooking, prepare your noodles, per directions on box/bag. Drain.
• When ready to serve, place Indian Corn over cooked noodles.
• Can be served on a plate or in a bowl.
• May sprinkle with Parmesan or Romano cheese.
• A simple lettuce salad and some fresh, crusty bread/butter complete the meal!