Best Texas Corn Chowder With Venison Recipes

GRANDMA'S CORN CHOWDER

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.

CRANKED UP CORN CHOWDER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
• Roast corn in preheated oven for 20 minutes.
• Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
• Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
• Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

SOUTHERN CORN CHOWDER

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.

THE DOVE'S NEST TEXAS CHOWDER

Steps:

• Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
• Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
• Simmer until the cheese is melted, stirring frequently.
• Ladle into soup bowls.

TEXAS COUNTRY CLUB CORN CHOWDER

Steps:

• Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
• In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
• Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
• Salt and pepper to taste.

TEXAS CORN CHOWDER

Steps:

• Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
• Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
• Add the bacon and chicken to the pot, mix in and heat through.
• When serving take each serving and top with some of the cheese and chopped onion.