Recipes

[wismiss]

Anyone have a tried and true recipe for corn chowder or corn soup using canned or frozen corn and/or canned or frozen cream of corn?  Potatoes?  No potatoes?

Thanks.

[Big Joanie]

I use chicken broth ... regular and creamed corn .. bacon pieces from

Aldi's and cut up potatoes ... thas's what thickens the soup ...I use quartered

salt potatoes .. but I'm not sure they are available in all parts of the country ....

[walker]

I think I got this recipe here...not sure but, it is good.  You could probably omit the chicken.

Chicken, Corn and Potato Soup

1 ((24 oz) container refrigerated mashed potatoes (or

   3 cups homemade)

2 cups chicken broth

1 can sweet corn, drained

2 cups shredded chicken

1/2 cup chopped onion

2 Tablespoons butter

3/4 cup whole milk 

5 pcs. bacon, cooked and crumbled

1 Tablespoon reserved bacon grease

Shredded cheese for topping

salt and pepper to taste

Cook bacon and reserve grease.  In a large pot, melt butter.  Add onion and cook 2-3 minutes.  Add chicken broth, corn, reserved bacon grease and chicken.  Bring to a boil and reduce to simmer.  Add milk and potatoes; stir until combined.  Continue simmer until heated through.  Season with salt and pepper.  Top with cooked bacon and cheese, if desired, before serving.

* I used two cooked chicken breasts in this recipe.  I used 1% milk and mixed bacon into soup....with some on top...can't remember.  I did not add the bacon grease.  

[River Song]

Look up the Betty Crocker corn chowder recipe.  It uses canned cream corn, bacon, milk and potatoes.  It's easy and quite good.  

[Sooner]

Can of creamed corn, can of potato soup, frozen kernal corn or crispy canned corn kernals, broth and add any of the following:  bacon, jalaenos, canned green peppers (mild, medium or hot), sauteed onion and or peppers, cheese on top.

We like a shot of hot sauce or salsa on top as well.

[deepwaterdotter]

I make a meatless version:

2 tbsp bacon fat (I keep a jar in the freezer)

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrots

29 oz chicken broth

3 cups peeled and cubed potatoes

2 - 15 oz cans creamed corn

1 - 15 oz can whole kernel corn

2.5 oz country-style gravy mix

1 cup milk

1 cup half-and-half

1 cup shredded Velveeta

Stir milk, half-and-half, and gravy mix in bowl until dissolved.  Set aside. 

Melt bacon fat in big pot.  Stir in celery, carrots and onion until tender.  

Stir in broth and bring to a boil.  Stir in potatoes over low heat until soft.

Stir in corns and bring back to a boil.  Stir in milk and gravy mixture.

Stir in Velveeta over low heat until melted.  

[Kachina624]

I buy Campbell's chunky Chicken Corn Chowder by the case.  Pop open a can, heat in the micro, eat.  No fuss.  Delicious.

[drizzellla]

I have used this recipe. It is similar to the previous posted recipes.

Ingredients

For the Corn Stock:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream

For the Corn Chowder:

• 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock
• 4 oz (4 slices) bacon, chopped
• 1 large onion, finely diced (1 1/2 cup)
• 1 large carrot, cut into 1/4" dice (1 cup)
• 3 stalks celery, finely diced (1 cup)
• 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4" thick pieces
• 2-3 tsp sea salt, or to taste

• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper, or to taste
• 2 Tbsp Chives, chopped, to garnish
  
  

  Instructions

  How to Make Corn Stock:

  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
  2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

  How to Make Corn Chowder:

  1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste
     
     
     PS - I used canned corn. So I skipped cooking the cobs

[catmama]

---

@deepwaterdotter wrote:

I make a meatless version:

2 tbsp bacon fat (I keep a jar in the freezer)

1 cup chopped celery

1 cup chopped onion

1 cup chopped carrots

29 oz chicken broth

3 cups peeled and cubed potatoes

2 - 15 oz cans creamed corn

1 - 15 oz can whole kernel corn

2.5 oz country-style gravy mix

1 cup milk

1 cup half-and-half

1 cup shredded Velveeta

Stir milk, half-and-half, and gravy mix in bowl until dissolved.  Set aside. 

Melt bacon fat in big pot.  Stir in celery, carrots and onion until tender.  

Stir in broth and bring to a boil.  Stir in potatoes over low heat until soft.

Stir in corns and bring back to a boil.  Stir in milk and gravy mixture.

Stir in Velveeta over low heat until melted.  

My recipe is amost identical to yours!  I think the Country Style Gravy makes all the difference in Corn Chowder.  I never thought of adding Velveeta at the end, but I do add bacon

---

[house_cat]

@drizzellla 

Thank you.  I'm making soup and salad for a crowd on Tuesday and I plan to use this recipe.