Fresh Corn Chowder Recipe By Tasty

Steps:

• Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
• Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
• Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
• Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
• Add milk or milk alternative, and stir. Remove bay leaf.
• Allow to cool a little before serving.
• Enjoy!

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.

Steps:

• Preheat oven to 425 degrees F.
• Cut kernels off corn cobs using a sharp knife. Toss kernels with oil, spread on a baking sheet and roast for 25 minutes, or until softened and lightly caramelized. In large saucepan over medium heat, cook bacon until brown. Add celery, carrots, and onion to bacon and sweat for 10 minutes. Add flour to the vegetables and cook for 3 minutes. Add corn, potatoes, and heavy cream and gently simmer for 45 minutes or until reduced and thickened. Season with thyme, sea salt, and freshly ground black pepper, to taste. Whisk in truffle butter and serve.

Steps:

• Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
• Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and serve hot.
• Using a sharp knife, cut the kernels off the cob (see Cook's Note); reserve the kernels for a later use.
• Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
• Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Steps:

• Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
• Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.

Steps:

• In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
• In large saucepan, melt butter and add onions, cooking for 5 minutes.
• Stir in flour and cook until bubbly.
• Add chicken broth, sausage, and potatoes.
• Cover and cook until potatoes are tender, about 25 minutes.
• Add corn and cook just until tender, about 5 minutes.
• Season with salt and pepper.
• Add cream and cook until heated through.

Steps:

• Cook bacon over medium heat until browns and crisp.
• Remove and cook onion until translucent.
• Add bacon, onion, potatoes, chilies, corn and milk.
• Cook on high for 4 hours.
• Pour 1/2 soup into blender and puree.
• Return to crock pot add cream and stir in the chives and seasonings to taste.