Fresh Corn Chowder Adapted From Cooks Illustrated Recipe 45

BASIC CORN CHOWDER

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

Basic Corn Chowder image

Steps:

Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

Ingredients

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

FRESH SUMMER CORN CHOWDER

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Provided by outandabout829

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

Fresh Summer Corn Chowder image

Steps:

Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
Season chowder with cilantro and pepper and serve.

Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g

Ingredients

6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste

FRESH CORN CHOWDER

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

Fresh Corn Chowder image

Steps:

Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

CLASSIC CORN CHOWDER

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

Classic Corn Chowder image

Steps:

In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

Ingredients

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

EASY CORN CHOWDER I

This is a quick and easy soup that won't let you down.

Provided by carol

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Yield 3

Number Of Ingredients 7

Easy Corn Chowder I image

Steps:

In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g

Ingredients

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

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Category Main Course, Soup

Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

Fresh Corn Chowder Adapted From Cooks Illustrated Recipe 45

BASIC CORN CHOWDER

FRESH SUMMER CORN CHOWDER

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

FRESH CORN CHOWDER

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

CLASSIC CORN CHOWDER

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

EASY CORN CHOWDER I

This is a quick and easy soup that won't let you down.

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