ILLINOIS CORN CHOWDER
This recipe was given to me by a friend. It is easy, the ingredients are always on my shelf & boy, is it tasty! Change the sausage to spicy for more heat.
Provided by RNthe120
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or other large, pan cook sausage with onion, crumbling sausage into small pieces.
- Drain grease off.
- Add potatoes, water & spices.
- Bring mixture to a boil & simmer for 15 minutes.
- Add both cans of corn & evaporated milk.
- Simmer but do not boil.
- I have used substituted 2 cups of frozen corn for the whole kernel corn.
Nutrition Facts : Calories 744.2, Fat 31.6, SaturatedFat 12.9, Cholesterol 131.2, Sodium 1405.7, Carbohydrate 77.5, Fiber 7.3, Sugar 8.8, Protein 42.9
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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
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 :
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