Looking for a really good Corn Chowder Recipe
Anyone have a good soup that they want to share??? |
|
|
| I'm sure someone does...
I just wanted to say I've never had it! |
Joahaeyo wrote: I'm sure someone does...
I just wanted to say I've never had it! Ok-- I am floored that our "OES Chef" has never had corn chowder.   |
| Here's my favorite...it comes from the Old Mill Restaurant in Pigeon Forge, TN:
1 Tbs margarine 3 cups of diced onions 3/4 cup crumbs (unsalted oyster crackers) 1/4 cup flour 2 cups water 1 cup clam juice (I like this in it but my husband likes it without) 2 cups chicken, beef or ham broth (I use chicken) 3 cups of diced potatoes 2 cups of half and half 2 cups frozen corn kernels, defrosted (I love fresh) 1 red and 1 green bell pepper, chopped and sauteed briefly in butter, add salt and freshly ground white pepper to taste. *I added this when sauting peppers...instead of butter we fry bacon and then add peppers. My husband wants the bacon! Usually only a couple of slices and then take out and chop up. Mix liquids and butter, add potatoes and onions, cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppper, mix well, bring to boil, add cream and corn, simmer 15-20 minutes. The Old Mill makes wonderful hush puppies they serve with honey butter with the corn chowder...makes it even better. Definitely not a low calorie meal but so good...if I have a crowd coming I double or triple recipe and folks love it summer and winter...s good with a panni sandwich as well. |
| so where is the recipe for the hush puppies? two of my favorite foods corn chowder and hush puppies, although I don't think I have ever thought of combining them. |
| Old Mill Restaurant's Corn Fritters
(Makes about 12( 1/2 cup bread flour 1/2 cup self-rising flour 2 Tbs. milk 1Tbs. melted butter 1/4 cup frozen cream style corn 2 Tbs. sugar 1 egg 1/2 tsp. baking powder Mix milk, egg, butter, and corn. Stir in dry ingredients, mix well. Drop by spoon-full into hot oil (350 degrees) fry until golden brown. Serve with honey butter...so good you need to double the receipe...you need more than 12! |
okay so there's saturday night's dinner 
thanks! |
| Both sound good, minus the clam juice.... |
| Farmhouse Style Corn Chowder Prep time : 15 minutes Cook time: 25 minutes 3 cups corn 6 ounces sweet onion (such as Vidalia ) diced small 6 ounces slab bacon diced into 1/4 inch cubes 1 large leek, cleaned thoroughly and sliced thinly into half moons 1/4 cup red bell pepper, diced small 1 pound Yukon Gold potatoes , peeled and diced small 2 tablespoons butter, unsalted 2 tablespoons fresh Thyme 1 teaspoon ground cumin ( optional ) 4 cups chicken stock 2 teaspoons cornstarch dissolved in 2 tablespoons water 1 cup heavy cream salt and pepper to taste Preparation : Heat a 4 quart heavy pot over low heat and add the diced bacon. Once it has rendered a few teaspoons of fat , increase the heat to medium and cool until the bacon is crisp and golden brown . Pour off all but 1 teaspoon of the bacon fat. Add the butter, onion, leeks ,bell pepper, thyme and cumin and saute, stirring occasionally until the onion and bell pepper are soft. Add the corn, potatoes and stock. Bring to a boil and cool about 10 minutes until the potatoes are soft. Use a spoon to mash some of the potatoes and corn against the side of the pot . Reduce the heat to medium and stir in the slurry of cornstarch and water . Return to the boul and cook until the chowder thickens slightly. Remove from heat , add the heavy cream , salt and pepper and serve . |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|