Corn chowder

How do I make corn chowder soup?

Do you have a good way to make this?

You go to Harry and Davids, order the dehydrated corn chowder, add your favorite meat (sausage or chicken are good) and spice it up a bit...heavy on the pepper. (Use good cream!)


I'm the short-cut-cook. You can make MANY dishes in 1/3 of the time if you start with a very good base/mix/kit, etc.

I've made corn chowder from scratch but, imo, while very good, it was only slightly better than starting with a good kit and adding what I like.

you can buy the same dehydrated soups from e.d.food.com, a place in canada which offers hundreds
of delicious soups, even sending you a free sample.

New mexicans use "chicos" (dried corn). It's pretty easy to get there at most stores.

Of course, what about a can of corn kernels, milk & spices. (Maybe potatoes or onion?)

Corn chowder traditionally has no meat. It is a late summer/early fall dish, and as such should be somewhat light. Melt some chopped onion in butter until its translucent. Don't brown it. Add a bag of frozen corn or much better the kernels off of 6 ears of corn. A couple of Russets or Kennebecs peeled and cubed small. Salt and pepper. Cover with whole milk and simmer until potatoes are done. Add another cube of butter at the end.

Enjoy.

quote:

Originally posted by xannie_01

you can buy the same dehydrated soups from e.d.food.com, a place in canada which offers hundreds
of delicious soups, even sending you a free sample.

e.d. food does have some good stuff. i've ordered from them.

quote:

Corn chowder traditionally has no meat. It is a late summer/early fall dish, and as such should be somewhat light. Melt some chopped onion in butter until its translucent. Don't brown it. Add a bag of frozen corn or much better the kernels off of 6 ears of corn. A couple of Russets or Kennebecs peeled and cubed small. Salt and pepper. Cover with whole milk and simmer until potatoes are done. Add another cube of butter at the end.

looks good (and right) but i still need some substance...meat or a potato.

IMO CajunKing's corn soup on this thread http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=14645 is a kind of corn chowder, as I grew up with it.

Whatever you call it, it's tasty.

This is a very good recipe.

http://www.epicurious.com/recipes/recipe_views/views/232298?mbid=RF

quote:

Originally posted by essvee

Corn chowder traditionally has no meat. It is a late summer/early fall dish, and as such should be somewhat light. Melt some chopped onion in butter until its translucent. Don't brown it. Add a bag of frozen corn or much better the kernels off of 6 ears of corn. A couple of Russets or Kennebecs peeled and cubed small. Salt and pepper. Cover with whole milk and simmer until potatoes are done. Add another cube of butter at the end.

Enjoy.

All the Corn Chowder I've ever eaten has had a base of Bacon drippings, then the crisped bacon is added to the Chowder as a garnish.

Made very much the same way as your recipe, but only with bacon and bacon drippings instead of the butter.....and always a little chopped celery cooked with the onions.

Corn Chowder

Makes 2 to 3 servings

(Start to finish 35 minutes)

4 cups milk
7 ears corn
2 tablespoons olive oil
1 large yellow onion, diced
1 1/2 cups finely diced potatoes (about 1 large potato or 2 small)
1/2 teaspoon dried thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
In a large saucepan, bring the milk to a low simmer.

Meanwhile, cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Set kernels aside.

=> When the milk is warm, add the corn cobs and simmer 10 minutes.

While the cobs simmer, heat the olive oil in a large skillet over a medium-high heat. Add the onion, potatoes and thyme and saute about 8 minutes, or until potatoes are just tender. Add the garlic and saute another minute.

Remove the cobs from the milk and discard them. Transfer the potato and onion mixture into the milk. Add the corn kernels and simmer 15 minutes. Season to taste with salt and pepper.

I like it served with a dsh of hot sauce.

The sauteeing of the potatos keeps from them being all overcooked and starchy.

quote:

Originally posted by xannie_01

you can buy the same dehydrated soups from e.d.food.com, a place in canada which offers hundreds
of delicious soups, even sending you a free sample.

Whats the correct addy to this site? The two periods before food.com make it some sort of virtual site that dont exist..

http://www.ed-foods.com/

Thanks!

Thanks Ashpahlt

Glad you liked it, I love making it

We made that epicurious corn soup yesterday. It was tasty and we liked it, but, when we next make it we'll add a bit of roux - it was a bit thin for our taste.

Cheers, John

My version uses 2 cans kernel corn, 2 cans cream corn, 3 slices of bacon, fried crisp and diced, 3 cloves of garlic minced, 2 cups of half and half, 1 cup pepper jack cheese, shredded, and salt/pepper to taste. Quick, simple, yummy!

mmmmmmmmmmmm delicious!!!!

I love corn chowder!!!

Greg.. That looks like a fabulous recipe..
I am going to make sure I get that in my recipe card holder!

I made my soup, with all of your help. It turned out great, everyone loved it.

Thank you for all your help.