Corn Chowder Recipes

Corn Chowder with Sun-Dried Tomatoes

Ingredients:

• 1 can condensed cream of potato soup
• 1 1/2 cups half and half
• 2 cups corn kernels (frozen work fine)
• 2 Tbsp. sun dried tomatoes, cut into strips
• 2 Tbsp. green onions, finely chopped
• Pepper to taste

Directions:

Heat the soup, half and half, corn and tomatoes in a medium saucepan over medium heat to a boil. Reduce heat to low and cook for 10 minutes.

Stir in onions, season with pepper and serve.

By Deeli from Richland, WA

Eastern Shore Silver Queen Corn Chowder

Ingredients:

• 8 ears of fresh Silver Queen corn
• 1/4 cup onion, chopped
• 2 Tbsp. butter
• 4 cups milk
• 1 Tbsp.cream
• 1 Tbsp. flour
• 1/4 salt
• 1/4 black pepper

Directions:

In soup pot, saute onion in butter. Remove the kernels from corn. Add to onions.

Add milk, bring close to boil. Mix cream with flour and stir into pot. Add cream and bring close to boil. Season with salt and black pepper

Serves 6

Delicious! This recipe was handed down in our family from my great grandmother and we have all made it and loved it!

By Jackie from Salisbury, Maryland

Potato Corn Chowder

Ingredients:

• 4 medium potatoes
• 1 medium onion, chopped
• 1 cup celery, chopped
• 2 cups water
• 1 1/2 tsp. salt
• 1 can corn
• 1/4 cup butter or margarine
• 3 cups milk
• 1/4 cup parsley, minced
• 1 tsp. basil
• pinch of thyme
• salt and pepper, to taste

Directions:

Peel and dice potatoes to measure 4 cups. Place potatoes, onions, celery, water and salt in saucepan. Bring to a boil; cover and simmer 10-15 minutes or until potatoes are tender. Add corn, butter, milk, parsley, basil and thyme. Heat through. Season to taste with salt and pepper. Makes 6-8 servings. If you like, crisp bacon may be crumbled and sprinkled over the mixture right before serving.

By Robin from Washington, IA

Lord Charleys Corn Chowder

Ingredients

• 6 slices of bacon, diced
• 1/2 cup of finely chopped onion
• 2 cups of diced raw potatoes
• 1-1/2 cups water
• 2 tsp. salt
• 1/8 tsp. pepper (I use white pepper for this)
• 2 cups of cream style corn
• 2 Tbsp. butter or margarine, melted
• 2 Tbsp. flour
• 3 cups milk
• Parsley
• Shredded cheese (I use mild Cheddar cheese)

Directions

By Connie from Cotter, AR

Low Fat Corn Chowder

Ingredients

• 1 Tbsp vegetable oil
• 2 Tbsp finely diced celery
• 2 Tbsp finely diced onion
• 2 Tbsp finely diced green pepper
• 1 package frozen whole kernel corn (10 oz)
• 1 C peeled, diced, 1/2-inch raw potatoes
• 2 Tbsp chopped fresh parsley
• 1 C water
• 1/4 tsp salt
• to taste black pepper
• 1/4 tsp paprika
• 2 Tbsp flour
• 2 C low-fat (1%) or skim milk

Directions

1. Heat oil in medium saucepan.

2. Add celery, onion, and green pepper and saute for 2 minutes.

3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.

4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.

5. Add gradually to cooked vegetables and add remaining milk.

6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Yield: 4 servings--Serving Size: 1 cup

Each serving provides:

Calories: 186
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 205 mg

By National Heart, Lung, and Blood Institute

Iowa Corn Chowder

Ingredients:

• 4 slices bacon
• 1 large onion, sliced
• 2 cups diced potatoes
• 2 1/2 cups water
• 2 cans corn
• 1 can evaporated milk
• 1/2 cup flour

Directions:

By Robin from Washington, IA