Simple Thanksgiving Corn Chowder
Corn Chowder with Caramelized Bacon
Savory Corn Chowder Medley
West Cork Seafood Chowder
Pumpkin Corn Chowder
Simple Corn Chowder
Simple Corn Chowder RecipeA quick and easy, yet flavorful corn chowder recipe that’s perfect for any season.Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesYield: 4 servingsIngredients:2 tablespoons butter3 potatoes (1 pound), peeled and diced4 scallions, white bulbs and green tops separated and chopped1 red bell pepper, seeded and diced2 ribs celery, chopped30 oz (4 cups) fresh corn kernels1 bay leaf4 cups canned low-sodium chicken broth or homemade2 cups milk (16oz)Salt and black pepper to taste (suggested: 2 tsp salt and 1/4 tsp pepper)Sour cream, for serving (optional)Instructions:In a large saucepan over low heat, melt the butter. Add the chopped scallion bulbs, bell pepper, and celery. Cook for about 10 minutes, or until the vegetables are soft.Stir in the diced potatoes, 2 cups of corn kernels, bay leaf, chicken broth, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, for 15 minutes.Remove the sauce
Corn Chowder with Caramelized Bacon
Corn Chowder with Caramelized BaconA rich and flavorful corn chowder recipe that’s easy to make, featuring caramelized bacon.Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutesYield: 4 servingsIngredients:1/4 cup butter1 large onion, chopped1 cup celery, diced2 1/2 cups (20 oz) hot water2 potatoes, peeled and diced3 cups frozen corn1 tbsp sugarSalt and pepper to taste3 tbsp flour6 slices bacon, cooked and crumbledInstructions:In a large saucepan over medium heat, melt the butter. Add the chopped onion and diced celery. Cook until the vegetables are soft.Add hot water, diced potatoes, frozen corn, sugar, salt, and pepper to the saucepan. Stir to combine.Cover the saucepan and let the mixture simmer for about 25 minutes, or until the potatoes are tender.In a small bowl, whisk the flour with some of the hot soup liquid until smooth. Slowly stir the flour mixture into the soup to thicken it.In a separate pan, cook the bacon until crisp. Crumble the cooked bacon and set it aside.Once the soup has thickened, gently mash some of the potatoes against the side of the saucepan to add texture.Stir the crumbled bacon into the soup just before serving, or use it as a garnish on top of each serving.
Savory Corn Chowder Medley
Savory Corn Chowder MedleyA rich vegetable and corn-flavored chowder that’s easy to make and very healthy.Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesYield: 4 servingsIngredients:For the Corn Stock:35 fl oz chicken broth12 fl oz milk8 fl oz heavy creamFor the Corn Chowder:4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock4 oz (4 slices) bacon1 onion, finely diced (2.5 oz)1 large carrot (3 oz), chopped3 stalks celery (1 cup), chopped1 lb potatoes, peeled and diced (3 medium)Salt to taste (suggested: 2-3 tsp)Black pepper to taste (suggested: 1/4 tsp)Cayenne pepper to taste (suggested: 1/4 tsp)2 tbsp chives, chopped, for garnishPreparation:In a large pot, combine the chicken broth, milk, and heavy cream to create the corn stock. Heat it over medium heat.In a separate large pan, cook the bacon over high heat until it reaches a nice, brown color. Remove the bacon slices from the pan, reserving the fat.In the same pan with the bacon fat, add the finely diced onions, carrots, and celery. Cook for about 6-7 minutes, or until the onions become soft.Add the diced potatoes and corn kernels to the pan with the sautéed vegetables. Pour the corn stock over the vegetables, and bring to a simmer. Cook uncovered for about 15-20 minutes.Season the chowder with salt, pepper, and cayenne pepper to taste.Crumble the cooked bacon and set it aside.To serve, ladle the corn chowder into bowls, and garnish with the crumbled bacon and chopped chives.
West Cork Seafood Chowder
West Cork Seafood ChowderA simple, healthy, flavorful, and delicious seafood chowder that’s perfect for a family meal.Prep time: 20 minutesCook time: 35 minutesTotal time: 55 minutesServes: 4Ingredients:2 large onions, finely diced2 large carrots, finely chopped2 stalks of celery, finely chopped1 bunch fresh dill, chopped5 lb potatoes, peeled and cubed15 oz mixed fish fillet (salmon, cod, and smoked haddock), cut into 1/2 inch cubes5 oz fresh shrimp5 oz mussels (fresh or canned)2 cloves of garlic, mincedA little butter1 handful chopped parsley3 cups milk3 fl oz cream2 vegetable stock cubesSalt and pepper, to taste
Preparation:Prepare the vegetables: finely dice the onions, chop the carrots, celery, and garlic, and set aside. Peel the potatoes and cut them into cubes.If using fresh mussels, cook them in a broth and set aside, or use canned mussels.Boil 1/3 of the potatoes in a pot until tender, about 15-20 minutes. Drain and set aside.Heat the milk in a saucepan over medium heat and bring to a boil. Simmer the remaining potatoes in it for 10 minutes. Add the carrots, celery, salmon, and white fish, and cook for another 3 minutes.Meanwhile, heat a skillet over medium heat. Add a little butter, then cook the onion and garlic until soft but not colored. Set aside.Add about 6 tablespoons of the heated milk to the cooked potatoes that were set aside. Mix in the vegetable stock cubes, salt, and blend using a hand blender until smooth and creamy. Add this mixture to the pot and stir gently to thicken the soup.Add the shrimp, mussels, onions, and garlic to the soup, followed by the dill and parsley to taste. Let it all simmer together over low heat for 15 minutes.Remove the pot from the heat. Carefully stir in the cream and cook for an additional 1 minute.Optional: You can also add a splash of white wine for extra flavor.Serve your West Cork Seafood Chowder hot with crusty bread, and enjoy this delicious and comforting meal with your family or friends.
https://www.chefkoch.de/rezepte/3013701454182467/West-Cork-Seafood-Chowder.html
Pumpkin Corn Chowder
Pumpkin Corn ChowderA tasty, varied, and delicious chowder that’s perfect for a cozy meal.Prep time: 20 minutesCook time: 50 minutesTotal time: 70 minutesServes: 4Ingredients:2 lbs pumpkin, cut into 3/4-inch cubes1 stick celery, finely chopped1 green bell pepper, diced1 red bell pepper, diced3 large garlic cloves, chopped1.5 tsp fresh marjoram1/4 tsp red chili flakes1/4 tsp salt2 bay leaves1.25 cups frozen or canned corn kernels1/4 tsp black pepper8 slices bacon1 large onion, diced2 medium potatoes, peeled and cut into 1/4-inch cubes3 tbsp extra virgin olive oil6 cups vegetable broth1 cup sour creamPreparation:Prepare your ingredients: dice the pumpkin, potatoes, onion, celery, and bell peppers; chop the garlic cloves and marjoram; and cut the bacon into wide strips.Heat a large pot over medium heat. Fry the bacon in olive oil until crispy, then remove and set aside for serving.In the same pot, cook the onions, peppers, celery, and potatoes until softened but not browned. Remove these ingredients from the pot and set aside.Add the pumpkin to the pot and season with salt, pepper, chili flakes, and bay leaves. Pour in the vegetable broth (or water and broth powder if you don’t have broth).Simmer the pumpkin for about 30 minutes, or until it is slightly overcooked. If the pumpkin is not chopped into small enough pieces, you can help break it down with a potato masher.Return the cooked vegetables and corn kernels to the pot, and continue to simmer for an additional 20 minutes. Taste and adjust seasoning as needed, then remove the bay leaves and stir in the marjoram.If the soup does not have a creamy consistency, dissolve a spoonful of cornstarch in a little milk and stir it into the pot.To serve, ladle the chowder into deep plates or bowls, and top each portion with 1 tablespoon of sour cream and a sprinkle of the crispy bacon.Enjoy this delicious and comforting Pumpkin Corn Chowder with your family or friends.