Best Lindas Corn Chowder Recipes

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LINDA'S CORN CHOWDER



Linda's Corn Chowder image

I love this recipe, especially in the winter when it's cold outside... I always have mine with some oyster crackers floating on top, and a lg. dill or sour pickle on the side! If you love chowders, then this one will "Hit The Spot"! If thickened, this is wonderful in a bread bowl too.

Provided by Lindas Busy Kitchen

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 large potatoes, peeled, and cubed into 1-inch squares
2 (14 3/4 ounce) cans corn, with juice
2 (14 3/4 ounce) cans cream-style corn
6 slices bacon, fried, and crumbled
2 large onions, cut in 1/2, then thinly sliced
2 quarts milk
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

Steps:

  • In a lg. pot, put in potatoes, and onions, and 2 teaspoons salt. Add enough water to cover all. Let come to a boil. Boil about 15 minutes.
  • Drain out water, just leaving enough liquid to cover potatoes.
  • Add corn and juice of corn, creamed corn, bacon, milk, and evaporated milk. Stir.
  • Add stick of margarine, and stir as it melts, to blend inches Heat on med. for 20 minutes.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cups flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.

Nutrition Facts : Calories 1174, Fat 44.4, SaturatedFat 16.6, Cholesterol 77.4, Sodium 1037.9, Carbohydrate 172.4, Fiber 17.1, Sugar 14.9, Protein 34.8

LINDA'S NEW ENGLAND CLAM CHOWDER



Linda's New England Clam Chowder image

This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a BIG dill or sour pickle on the side! You can add 2 cans cream style corn too, as I did in the pictures I posted for another delicious chowder variation! If you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more AWESOME the 2nd day! I often use Fat Free Half And Half in place of the whole milk, and its great too. NOTE: This chowder makes lots of delicious thin milky, buttery broth, which is traditional in New England style chowders. If you make changes to the amounts of milk, butter, etc. it will not taste as rich and delicious, and changes the recipe.

Provided by Lindas Busy Kitchen

Categories     Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 large potatoes, peeled, and cubed into 1-inch squares
2 large onions, cut in 1/2, then thinly sliced
2 (10 ounce) cans geisha brand baby clams, with juice
2 quarts whole milk, works best
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste
1 (16 ounce) bottle clam juice (optional)
2 (14 3/4 ounce) cans cream-style corn (optional)

Steps:

  • In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
  • Add salt and pepper, and let come to a boil. Boil about 15 minutes.
  • Drain out water, until it is just covering all.
  • Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
  • Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Add salt and pepper, to taste.
  • Makes a big pot.

Nutrition Facts : Calories 659.7, Fat 23.6, SaturatedFat 8.7, Cholesterol 62, Sodium 340.6, Carbohydrate 85.6, Fiber 8.6, Sugar 17.3, Protein 28.2

CLASSIC CORN CHOWDER



Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

LINDA'S SALMON CHOWDER



Linda's Salmon Chowder image

I love this recipe, especially on those chilly autumn and winter nights. If you enjoy chowders, then this is one you definitely want to try! Mmm Good! I love mine with oyster crackers, and a BIG dill or sour pickle.

Provided by Lindas Busy Kitchen

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or 2 (15 ounce) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon
8 large potatoes, peeled and cubed into 1-inch squares
2 large onions, cut in half, then thinly sliced
2 (14 3/4 ounce) cans cream-style corn (or 1 14 3/4 ounce can cream style corn AND 1 14. 75 oz. can whole kernel corn)
2 quarts whole milk, is best
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

Steps:

  • In a lg. pot, put in potatoes, onions, and salmon. Add enough water to cover all. Add salt and pepper, and let come to a boil.
  • Boil about 15 minutes. Drain out water, until liquid is just covering potatoes.
  • Add corn, and juice of corn, milk, evaporated milk, and reserved juice from canned salmon. Stir.
  • Add a stick of margarine, and stir as it melts, to blend. Heat for 20 minutes on medium heat.
  • Add salt and pepper, to taste.
  • If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
  • Makes a big pot.

Nutrition Facts : Calories 1082.5, Fat 36.3, SaturatedFat 12.4, Cholesterol 127.8, Sodium 897.7, Carbohydrate 136.9, Fiber 13.2, Sugar 27.6, Protein 57.6

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