Maritime Style Corn Chowder Recipes

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MARITIME STYLE CORN CHOWDER

This is a simple recipe that from the first time I tried it reminded me of the Maritimes where corn, potato and salted meats were historically a mainstay of most diets. In the Maritimes corn chowder was found in most small restaurants and was a regular at the cafeteria where I worked. I recommend using Yukon Gold potatoes but any that you have on hand will work! Diet food this is not but on a cold winter day, it makes a wonderful hardy meal after skiing or shovelling snow!

Provided by Kim A. Heaphy

Categories     Chowders

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9



Maritime Style Corn Chowder image

Steps:

  • Peel and dice potato into 2 cm cubes. Cook in salt water for about 5 minutes, or until they are slightly cooked with still some firmness. Drain and set aside.
  • Meanwhile, brown bacon then dice or crumble, reserving two slices for garnish. Crumble reserved slices and set aside. Note if you are using reduced salt, add a couple extra slices to the pan for extra flavour.
  • Drain off most of the bacon grease from the pan, reserving a little. Fry potatos and onions in bacon grease until onions have softened and started to become translucent. Poor into a crockpot. Add remaining ingredients to the crockpot except for the reserved two slices of bacon.
  • Cook on low for about 6 hours. If you are placing the crock pot on to cook while at work, do preparation work the night before and refrigerate. If you doing this recipe on stove top, simmer for about 40 - 45 minutes, stirring every four or five minutes to ensure it doesn't stick to the bottom.
  • Serve with a sprinkle of bacon and diced green onions as garnish.

Nutrition Facts : Calories 297.6, Fat 9.3, SaturatedFat 3.9, Cholesterol 20.8, Sodium 368.9, Carbohydrate 48.8, Fiber 4.7, Sugar 6.2, Protein 9.3

1 kg potato
14 slices bacon, cooked & chopped
680 ml creamed corn
680 ml canned corn (preferrably peaches and cream)
370 ml evaporated milk
125 ml milk (or cream)
2 medium onions, diced
5 ml Worcestershire sauce
1/4 teaspoon pepper, freshly ground

SUMMER CORN CHOWDER

This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!

Provided by KandyKates recipes

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 58m

Yield 5

Number Of Ingredients 12



Summer Corn Chowder image

Steps:

  • Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
  • Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g

2 tablespoons olive oil
2 tablespoons butter
1 large onion, diced
3 tablespoons all-purpose flour
5 cups vegetable broth
2 large russet potatoes, cut into 1/4-inch pieces
4 cups corn kernels
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup half-and-half
¼ teaspoon ground black pepper
salt to taste

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 :

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

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