spinoff to fall recipes. Post your corn chowder recipe that isn't too hard to make

I loove corn chowder!!!

Re: spinoff to fall recipes. Post your corn chowder recipe that isn't too hard to make

This one is soooo good:

Chicken & Bacon Corn Chowder

Ingredients
Poached chicken and chicken broth:
1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper
Directions
To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.

To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

Message edited 9/14/2010 12:00:22 PM.

Re: spinoff to fall recipes. Post your corn chowder recipe that isn't too hard to make

Made this once, was good considering how easy it was and how few ingredients..

Amish Kitchen's Corn Potato Chowder Recipe

recipe is ready in < 30 minutes
Serves/Makes: 6

Ingredients:
6 medium potatoes (diced)
2 cups cooked corn
2 stalks of celery
1/2 cup onions (optional)
1 teaspoon salt
3 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups milk

Directions:

1) Cover potatoes and celery with water and boil until almost tender.

2) Add cooked corn.

3) In another pan, heat butter or margarine. Stir in flour.

4) Add milk.

5) Add potato-corn mixture including water to milk mixture.

6) Stir and then let it sit for 5 minutes.

7) Serve.

Source

Message edited 9/14/2010 2:12:44 PM.

Re: spinoff to fall recipes. Post your corn chowder recipe that isn't too hard to make

This is a sort of corn chowder in a Crock Pot that was yummy

recipe

Re: spinoff to fall recipes. Post your corn chowder recipe that isn't too hard to make

Barefoot Contesa

* 8 ounces bacon, chopped
* 1/4 cup good olive oil
* 6 cups chopped yellow onions (4 large onions)
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 cup flour
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground turmeric
* 12 cups chicken stock
* 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
* 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
* 2 cups half-and-half
* 1/2 pound sharp white cheddar cheese, grated

Directions

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.