Best Southern Style Corn Chowder Recipes

Slow-Cooker Corn Chowder Recipe image

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 image

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:

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

Southern Style Corn Chowder image

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.