Best Southern Style Corn Chowder Recipes

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SOUTHERN STYLE CORN CHOWDER



Southern Style Corn Chowder image

This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.

Provided by Leslie in Texas

Categories     Chowders

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

2 ounces lean salt pork, diced
8 tablespoons unsalted butter (1 stick)
3 large onions, diced
1 large green bell pepper, seeded, deveined and diced
8 medium potatoes, peeled and diced
4 cups milk
2 cups heavy cream
5 cups fresh corn kernels
1/4 cup fresh parsley, minced
salt & freshly ground black pepper
crisp cooked bacon, crumbled (garnish)

Steps:

  • Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
  • Add 2 tablespoons of butter to skillet and let melt.
  • Increase heat to medium, add onion and saute until pale golden but not browned.
  • Add green pepper and saute briefly until just tender but still bright green;remove from heat.
  • Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
  • Combine milk and cream in large saucepan and heat slowly.
  • When hot, add remaining ingredients except butter and bacon.
  • Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
  • Soup may be prepared to this point, covered and stored overnight in refrigerator.
  • Just before serving, reheat soup gently.
  • Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
  • Pass bacon separately to garnish each serving.

Nutrition Facts : Calories 475.6, Fat 30.1, SaturatedFat 17.4, Cholesterol 90.2, Sodium 143.6, Carbohydrate 46.4, Fiber 5.7, Sugar 5.2, Protein 9.2

SLOW-COOKER CORN CHOWDER RECIPE



Slow-Cooker Corn Chowder Recipe image

This creamy soup makes an indulgent but not too heavy meal on a hot summer day.

Provided by Southern Living Editors

Time 6h25m

Yield Serves 6

Number Of Ingredients 13

14 ears fresh yellow corn (about 3 lb.), divided
2 ½ cups chicken stock
2 medium-size russet potatoes (about 1 ½ lb.), peeled and chopped
1 small yellow onion (about 5 oz.), chopped
4 thyme sprigs
3 garlic cloves, smashed
2 teaspoons kosher salt
1 teaspoon black pepper
4 thick-cut bacon slices, cooked and crumbled
½ cup finely chopped red onion (from 1 small onion)
2 tablespoons chopped fresh chives
2 tablespoons fresh lime juice (from 1 large lime)
1 cup heavy cream

Steps:

  • Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
  • Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
  • Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
  • Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

SOUTHERN CORN CHOWDER



Southern Corn Chowder image

From a cookbook I picked up sometime ago. I've changed the instructions just slightly. You could always use the bacon drippings with the butter to sauté onion and celery.

Provided by True Texas

Categories     Stew

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12

1/2 cup onion, chopped
2 tablespoons butter
2 tablespoons flour
1 quart milk
1/2 cup celery, thinly sliced
2 teaspoons sugar
1 1/2 teaspoons salt
1 dash white pepper
3 cups fresh corn
2 eggs, lightly beaten
1/4 cup fresh parsley, chopped
3 slices bacon, crisp-fried crumbled

Steps:

  • Sauté onion and celery in butter in saucepan for several minutes or until limp.
  • Stir in flour.
  • Cook for 1 minute, stirring constantly.
  • Blend in milk.
  • Cook until mixture thickens, stirring constantly.
  • Add celery, sugar, salt, white pepper and corn.
  • Simmer covered over low heat for about 10 - 15 minutes.
  • Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
  • Add parsley.
  • Heat to serving temperature. Do not boil.
  • Sprinkle with bacon; garnish with celery leaves.

Nutrition Facts : Calories 606.6, Fat 35.1, SaturatedFat 17, Cholesterol 222.3, Sodium 1652.4, Carbohydrate 55.1, Fiber 5.1, Sugar 9.5, Protein 23.6

SLOW-COOKED CORN CHOWDER



Slow-Cooked Corn Chowder image

"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."

Provided by Taste of Home

Categories     Lunch

Time 6h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2-1/2 cups 2% milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 tablespoons butter
Salt and pepper to taste

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Nutrition Facts : Calories 215 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

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 :

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