Autumn Corn Chowder Recipes

Steps:

• Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender., Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Steps:

• Heat the butter in a heavy saucepan. Add the onion and sweet pepper and cook slowly until the vegetables are tender. Stir in the cumin and cayenne pepper.
• Add the potatoes and milk to the saucepan. Bring to a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Coarsely mash the potatoes in the pot.
• Stir in the corn, bring to a simmer, and cook five minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.

Steps:

• Peel and cube potato; set aside.
• Cut up Bacon into small pieces.
• In large Saucepan on low heat, fry the bacon until crisp.
• Add in onion and garlic, sauté until onion is transparent.
• Put in crockpot.
• Stir in Cream Corn, Chicken Broth, Potato, and spices.
• Low 4-6 hours.
• Mix Flour/Butter into Blond Roux, add just enough butter to make flour wet.
• Mix into Chowder, let thicken.