Corn Chowder

Ingredients:

  • 5 slices bacon
  • 1 medium onion sliced
  • 2 medium potatoes peeled and sliced
  • 1 16oz can cream corn
  • 2 cup milk
  • 1 tsp. salt
  • Ad
  • 1/8 tsp pepper
  • 1/2 cup water

Directions:

In large pan, cook the bacon until crisp. Remove bacon to paper towels and pour off most of bacon grease leaving about 3 Tbsp. in pan. Saute onion rings until lightly browned. Add potatoes and 1/2 cup water.

Cook over medium heat for about 10-15 minutes, until potatoes are tender. Add corn, milk, salt and pepper. Heat thoroughly. Pour into bowls and top with crumbled bacon.

By Sandy from Graettinger, IA

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January 25, 2010 Flag

Ingredients

Directions

In a hot deep skillet cook about 8 strips of bacon until crisp. Remove bacon and drain well and set aside. Drain all of the bacon fat except 1 Tablespoon. To that add 1 small diced onion and cook until transparent.

Then add about 4 cups of water and 2 large cubed peeled potatoes. Cook until the potatoes are tender. Add corn (I have used 4 ears of fresh corn on the cob by taking a knife and removing all of the kernels) and also add the cobs as this gives a nicer flavor to the chowder by adding the milkiness of the cobs. If you like you can add frozen corn or canned corn.

Add 1 can of condensed milk to the pan. Cook until the corn is fully cooked, if using corn on the cob. (Remove cobs if you added them.) Add fresh ground pepper and salt (I use sea salt). Remove about 1/2 cup of the liquid from the pan and add about 2 tablespoons of flour using a whisk to incorporate the flour and whisk away until all lumps are dissolved. Add this back to the pan and heat until everything is hot and add the bacon (which I break into little pieces by using a rolling pin).

This is wonderful with home-made bread and a very hearty meal in the winter time. Hope you enjoy this as I've had this recipe for over 40 years. Happy eating.

By Joesgirl

Answers:

Corn Chowder

We tried this last week. It was DELICIOUS!(10/26/2004)

By Susan from ThriftyFun

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January 25, 2010 Flag

This has been a family favorite for years. It is simple and enjoyed by everyone. It's creamy and I serve it all by itself. This really warms you up on our cold Florida winter nights. :)

Ingredients

  • 2 Cans Whole Corn +/- depending on how much crunch you like
  • 4 Cans Creamed Corn +/- Depending how creamy you like it
  • 1-2 Cans Evaporated Milk (depending how thick you like it)
  • 1 Bag Frozen Chunk Potatoes (Hash Brown Chunk Type)
  • Onion (or Onion Powder)
  • Salt, Pepper, Garlic Powder
  • Butter Or Margarine
  • Water

Directions

Put the frozen potatoes in a pan and just cover with water; bring to just before boil. If you are using fresh onion add it with the potatoes. I use frozen onion also, but add them with the rest of the ingredients.

Related Content(article continues below)

When the potato's are tender, add the whole corn, creamed corn and warm this up. After warmed to eating temp. add the evaporated milk and butter, salt, pepper, garlic and onion powder to taste.

By Kenyoun from PSL FL

Answers:

Quick and Easy Corn Chowder

Sounds yummy, I think I'm going to try this this weekend. (02/05/2009)

By sandee

Quick and Easy Corn Chowder

Hi,

Do you drain the potatoes or leave the water? Also do you drain the corn? I am going to add cubed ham to mine too, sounds quick and easy. Thanks (02/06/2009)

By katklaw777

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January 25, 2010 Flag

Ingredients

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

Directions

Heat oil in medium saucepan. Add celery, onion, and green pepper and sauté for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to boil, and then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender. Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously. Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk. Cook, stirring constantly, until mixture comes to boil and thickens. Server garnished with chopped, fresh parsley.

Yield: 4 servings. Serving Size: 1 Cup. Each serving provides: Calories: 186, Saturated fat: 1 g, Cholesterol: 5 mg, Sodium: 205 mg, Total fat: 5 g, Total fiber: 4 g, Protein: 7 g, Carbohydrates: 31 g, Potassium: 455 mg

This recipe has been provided courtesy of the Department of Health and Human Services.

Answers:

Corn Chowder

The healthiest chowder recipe is this one because it doesn't have bacon as one of the ingredients. When I get a chance I'll have to make it. (10/09/2008)

By MCW

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January 25, 2010 Flag

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 Tbsp. butter or margarine
  • 1 can chicken broth (14oz.)
  • 2 large red potatoes, cubed
  • 1 jalapeno pepper, chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4-1/2 tsp. crushed red pepper flakes
  • 3 cup frozen corn
  • 4 green onions, chopped
  • 3 cup milk, divided
  • 1/4 cup flour

Directions

In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2 1/2 cup milk. Bring to a boil.combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.


By Robin from Washington, IA

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January 25, 2010 Flag

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
  • 2 cups Cream style corn
  • 2 Tbsp. butter or margarine, melted
  • 2 Tbsp. flour
  • 3 cups milk {2% ok}
  • Parsley
  • Shredded Cheese

Directions

Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in water with salt, sauteed onions and bacon in covered pan until tender. Add pepper and corn. Blend the margarine or butter and the flour, stir in milk and cook until slightly thickened. Add to corn mixture; sprinkle parsley and shredded cheese over the top. Serve immediately piping hot.

By Connie from Cotter, AR

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January 25, 2010 Flag

Fry bacon in Dutch oven until crisp; remove bacon, reserving 2 Tbsp. drippings. Crumble bacon and set aside. Saute' onion in drippings until tender; add potatoes and water.

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