Corn Chowder

Tell me how to make it. Please. I love the cooler weather and soup/chowder just sounds amazing since I am sick right now! If it's in a slow cooker even better. Any type of soups are welcomed.

TIA

Mine is simple.

Canned cream of corn
Diced cooked potatoes
Diced pieces of ham
Bit of milk (depends on the consistency you want)

Add it all together, voila!

THIS!!! It is the best. I make it for dinner parties and everyone wants to recipe and becomes obsessed with it. And I use bagged frozen sweet corn, I don't roast corn on the cob haha.


Charred Nebraska Corn Chowder from Storytellers Cafe at Disney's Grand Californian (serves 4-6)


4 ears of fresh shucked corn
4 slices of bacon, divided
1 TBS diced onion
1 tsp chopped garlic
1 Yukon Gold potato, peeled and diced
4 C chicken stock
6 TBS butter
6 TBS all-purpose flour
2 C heavy cream
1 C pulled chicken meat
2 tsp cilantro (optional garnish)
Salt, pepper and hot sauce to taste


*Preheat oven to 350


*To roast the corn, put whole ears in their husk into preheated oven for 25 minutes. Cool then shuck and remove the kernels. Set aside.


*Dice 2 slices of bacon and saute. Drain all but 1 TBS of of the fat. Add onion and garlic and sautee until transparent. Add corn, potato and stock. Bring to a simmer.


*Meanwhile, in another pan, melt butter over medium heat. Add flour, whisking until smooth. Cook 3-4 minutes until mix loosens slightly. Cool.


*Add cooled butter/flour mixture to the simmering broth, mixing well with a whisk. Stir often to keep it from sticking to the bottom of the pan. Simmer 30-40 minutes.


*Add cream and chicken and simmer another 10 minutes.


*Meanwhile, cook the other 2 bacon slices until crisp. Drain, dice and set aside.

*Add to chowder salt, pepper and hot sauce to taste. Serve and garnish with bacon and cilantro.

This isn't a typical corn chowder, but I made it one day & it was sooooo delish. You could probably substitute the calabasa (pumpkin) with butternut or acorn squash too.

For soup:

2 tablespoons olive oil 1 medium onion, coarsely chopped 1/4 cup finely chopped fresh cilantro stems 2 garlic cloves, coarsely chopped 1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups) 4 cups water 1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces) 3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise 2 teaspoons salt 1/4 teaspoon cayenne

For corn relish:

4 1/2 teaspoons fresh lime juice 1/4 teaspoon salt Pinch of sugar 2 tablespoons olive oil 2 cups corn kernels (see above) 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon finely chopped shallot

Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.

Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.

Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.

Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.

Divide soup among bowls and gently stir 1/4 cup corn relish into each.

Quoting The TTC Queen Bee:" THIS!!! It is the best. I make it for dinner parties and everyone wants to recipe and becomes obsessed ... [snip!] ... Drain, dice and set aside. *Add to chowder salt, pepper and hot sauce to taste. Serve and garnish with bacon and cilantro."

Now I know what's for dinner tonight  

Quoting P Pickle Pants:" Now I know what's for dinner tonight  "

I love corn chowder and this is the best I've ever had. I always got it when we'd go to Disneyland and I was so happy when I found the recipe. I think the homemade it better than the one at the restaurant. But...its not too healthy haha.

Quoting The TTC Queen Bee:" I love corn chowder and this is the best I've ever had. I always got it when we'd go to Disneyland and ... [snip!] ... happy when I found the recipe. I think the homemade it better than the one at the restaurant. But...its not too healthy haha."

I'm going to use skim milk and fat free cream cheese to give it the creaminess without the fat  

<blockquote><b>Quoting The TTC Queen Bee:</b>" THIS!!! It is the best. I make it for dinner parties and everyone wants to recipe and becomes obsessed ... [snip!] ... Drain, dice and set aside. *Add to chowder salt, pepper and hot sauce to taste. Serve and garnish with bacon and cilantro."</blockquote>


I've totally had this corn chowder at Storytellers Cafe! I am definitely trying this recipe.