Southern Corn Chowder Recipes

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SOUTHERN CORN CHOWDER

From a cookbook I picked up sometime ago. I've changed the instructions just slightly. You could always use the bacon drippings with the butter to sauté onion and celery.

Provided by True Texas

Categories     Stew

Time 35m

Yield 3 serving(s)

Number Of Ingredients 12



Southern Corn Chowder image

Steps:

  • Sauté onion and celery in butter in saucepan for several minutes or until limp.
  • Stir in flour.
  • Cook for 1 minute, stirring constantly.
  • Blend in milk.
  • Cook until mixture thickens, stirring constantly.
  • Add celery, sugar, salt, white pepper and corn.
  • Simmer covered over low heat for about 10 - 15 minutes.
  • Stir 1 cup hot mixture into eggs; stir eggs into hot mixture.
  • Add parsley.
  • Heat to serving temperature. Do not boil.
  • Sprinkle with bacon; garnish with celery leaves.

Nutrition Facts : Calories 606.6, Fat 35.1, SaturatedFat 17, Cholesterol 222.3, Sodium 1652.4, Carbohydrate 55.1, Fiber 5.1, Sugar 9.5, Protein 23.6

1/2 cup onion, chopped
2 tablespoons butter
2 tablespoons flour
1 quart milk
1/2 cup celery, thinly sliced
2 teaspoons sugar
1 1/2 teaspoons salt
1 dash white pepper
3 cups fresh corn
2 eggs, lightly beaten
1/4 cup fresh parsley, chopped
3 slices bacon, crisp-fried crumbled

SOUTHERN STYLE CORN CHOWDER

This is wonderful when fresh corn is in season, but also good using 5 cups of thawed frozen kernels, cooked until tender. Originally from a February 1980 issue of Bon Apetit.Standing time not included in prep time.

Provided by Leslie in Texas

Categories     Chowders

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11



Southern Style Corn Chowder image

Steps:

  • Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
  • Add 2 tablespoons of butter to skillet and let melt.
  • Increase heat to medium, add onion and saute until pale golden but not browned.
  • Add green pepper and saute briefly until just tender but still bright green;remove from heat.
  • Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
  • Combine milk and cream in large saucepan and heat slowly.
  • When hot, add remaining ingredients except butter and bacon.
  • Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
  • Soup may be prepared to this point, covered and stored overnight in refrigerator.
  • Just before serving, reheat soup gently.
  • Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
  • Pass bacon separately to garnish each serving.

Nutrition Facts : Calories 475.6, Fat 30.1, SaturatedFat 17.4, Cholesterol 90.2, Sodium 143.6, Carbohydrate 46.4, Fiber 5.7, Sugar 5.2, Protein 9.2

2 ounces lean salt pork, diced
8 tablespoons unsalted butter (1 stick)
3 large onions, diced
1 large green bell pepper, seeded, deveined and diced
8 medium potatoes, peeled and diced
4 cups milk
2 cups heavy cream
5 cups fresh corn kernels
1/4 cup fresh parsley, minced
salt & freshly ground black pepper
crisp cooked bacon, crumbled (garnish)

SOUTHWESTERN CORN CHOWDER

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14



Southwestern Corn Chowder image

Steps:

  • Preheat oven to 500 degrees F.
  • Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
  • Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish

SOUTHERN CORN CHOWDER

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 11



Southern Corn Chowder image

Steps:

  • On medium-high heat, cook potatoes, onions and peppers with salt & pepper in chicken broth until tender.
  • Turn heat down to simmer and add butter, milk & corn, stirring constantly until heated through.
  • Add cheese and instant potato flakes. Heat, stirring constantly for 10 minutes, do not allow to boil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

5 medium potatoes, peeled & diced
1 small white onion
2 green onions, chopped
1/2 each green, yellow & red peppers, sliced or chopped
Salt and pepper to taste
2 cups chicken broth
2 1/2 Tbsp butter
1 can (13 oz.) evaporated milk
2 1/2 cups frozen corn
16 oz grated cheese (sharp cheddar or Swiss)
1 cup instant potato flakes (or enough to make it thick)

SOUTHWESTERN CORN CHOWDER

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13



Southwestern Corn Chowder image

Steps:

  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

SOUTHWEST CORN CHOWDER

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

Provided by Syd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 11



Southwest Corn Chowder image

Steps:

  • Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g

1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

SOUTHWESTERN CORN CHOWDER

This Southwestern corn chowder is lighter than most and it makes a perfect lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10



Southwestern Corn Chowder image

Steps:

  • In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
  • Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.

Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 baking potato, peeled and cut into 1/2-inch pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup milk

GRANDMA'S CORN CHOWDER

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8



Grandma's Corn Chowder image

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

HEARTY SOUTHWESTERN CORN CHOWDER

Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 quarts

Number Of Ingredients 16



Hearty Southwestern Corn Chowder image

Steps:

  • Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
  • Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
  • Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 fresh small poblano chile, seeded and cut into 1/4-inch dice
Coarse salt
1/2 teaspoon ground cumin
Freshly ground pepper
Pinch of cayenne pepper
1 cup dry white wine
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
5 cups homemade or low-sodium storebought chicken or vegetable stock
3 cups fresh corn kernels (about 6 ears)
1 cup heavy cream
1/4 cup chopped fresh cilantro, plus more for garnish
Hot sauce, such as Tabasco (optional)

CORN CHOWDER

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 14



Corn Chowder image

Steps:

  • Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
  • Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
  • Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
  • While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
  • Serve immediately topped with the chives and reserved crispy bacon.
  • Corn hole-in-one!!!!

2 tablespoons extra-virgin olive oil
8 slices bacon, cut crosswise into 1/4-inch strips
2 medium yellow onions, cut into 1/4-inch dice
1 jalapeno, stems and seeds removed, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and finely chopped
10 ears corn, kernels cut off the cobs, cobs reserved
6 large Yukon gold potatoes, cut into 1/2 inch-dice and reserved in water
2 bay leaves
2 quarts veggie or chicken stock
1 tablespoon sugar
1/2 teaspoon chipotle powder
1 cup heavy cream
1 bunch fresh chives, thinly sliced

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From gullahgourmet.com


10 BEST CORN CHOWDER RECIPES - YUMMLY
bacon, lime, rib of celery, roasted poblanos, heavy cream, cilantro and 8 more. Corn Chowder Southern with a Twist. heavy cream, potatoes, diced bacon, kosher salt, sweet onion and 7 more. Corn Chowder Eat Simple Food. salt, avocado, cilantro leaves, sweet potato, Roma tomatoes, poblano pepper and 9 more.
From yummly.com


SOUTHERN CORN CHOWDER - RECIPES | COOKS.COM
Home > Recipes > southern corn chowder. Tip: Try corn chowder for more results. Results 1 - 7 of 7 for southern corn chowder. 1. SOUTHERN CORN CHOWDER . Cut salt pork or into 1/4 inch dice and ... are tender. Add corn and evaporated milk (Fresh milk ... gradually add to chowder. Cook, uncovered over low ... New England clam chowder. Ingredients: 12 (base)]] …
From cooks.com


CORN CHOWDER - CULINARY HILL
Instructions. In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about 10 minutes. Stir in flour and turmeric and cook 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt.
From culinaryhill.com


    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #main-dish     #soups-stews     #american     #southern-united-states     #easy     #chowders     #dietary     #low-calorie     #low-carb     #low-in-something

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