Stephanie da Silva's Corn Chowder Collection

From: (Stephanie da Silva)

Date: Tue, 13 Jul 93 13:58:07 CDT


Clam and Corn Chowder (1)

1 small yellow onion peeled and diced	
2 tablespoons butter
1 can 6.5oz minced clam
1 17oz can cream style corn
Fill same can with milk
salt and freshly ground pepper
1 teaspoon dried dill weeds

Saute onion in butter until soft but not turning color.
Combine other ingredients and simmer for 5 minutes and serve with 
lot of pepper!

Vegetable-Cheese Chowder

2 1/2 cups water
2 cups diced peeled potatoes
1 cup corn
3/4 cup minced leeks
1/2 cup diced celery
2 1/2 teaspoons salt

1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 12-ounce can cubed tomatoes, drained
4 ounces freshly grated Parmesan cheese
1 tablespoon minced fresh parsley

Bring water to boil in large saucepan over high heat.  Add potatoes, 
leeks, celery, corn and 1 teaspoon salt.  Return to boil.  Reduce heat 
to medium-low, cover and simmer until vegetables are tender, about 15

Melt butter in medium saucepan over medium-low heat.  Remove from
heat and blend in flour.  Add milk, Worcestershire sauce, remaining
1 1/2 teaspoons salt, mustard and pepper.  Return to medium-low
heat and stir until thickened, about 10 minutes.  Stir into potato
mixture.  Add tomatoes, Parmesan and parsley.  Ladle soup into
heated bowls and serve.

Corn Chowder

2 cups fresh raw corn kernels (about 4 ears of corn), or use frozen
1/4 cup butter
1/4 cup minced onion
1 tablespoon lemon juice
1/4 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 cups chicken stock
2 cups light cream
Tabasco sauce

Saute onion in butter until translucent but not browned.  Stir in lemon 
juice, mustard, sugar, salt and pepper.  Add corn and chicken stock.
Bring to a boil, cover, reduce heat and simmer for 10 minutes.  Just
before serving add cream and a dash of Tabasco, mix well and bring to
serving termperature over low heat.  Do not let chowder boil after cream
is added.

Corn Soup

2 tablespoons butter or margarine
1 teaspoon chili powder
1 cup each seeded and diced green and red bell peppers
1 1/2 cups fresh or frozen thawed corn kernels
6 cups chicken broth
1 cup whipping cream
1/4 teaspoon salt

In a 3 quart pan, melt butter over medium heat.  Add chili powder
and peppers; cook, stirring, for 3 minutes.  Add corn and broth.
Bring to a boil; reduce heat and simmer, uncovered, for about 5

Whip cream with salt until stiff.  Pour soup into a tureen, add
whipped cream, and stir lightly.  Makes 8 to 10 servings.

Fresh Corn Chowder

6 fresh medium ears of corn
1/4 cup chopped onion
4 cups milk
2 tablespoons butter 
3 tablespoons all purpose flour
1 slightly beaten egg

Using a sharp knife, cut tips of corn kernels off cobs.  Scrape cobs.
In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon
salt.  Bring to a boi, reduce heat.  Cover; simmer about 15 minutes
or till corn is barely done, stirring occasionally.  Stir in 3 1/2
cups of the milk, butter, 1 teaspoon salt and 1/4 teaspoon pepper.

Combine the remaining 1/2 cup milk and the flour.  Add milk-flour
mixture to corn mixture.  Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into beaten egg.  Return
to hot mixture in saucepan.  Cook over low heat for 2 minutes more,
stirring constantly (do not boil).  If desired, garnish soup with
snipped chives and paprika or crumbled bacon.  Serves 6.

Quick Cheesy Chicken-Corn Chowder

1 whole small chicken breast
1/4 cup chopped onion
1/4 cup chopped celery
1 10 3/4-ounce can condensed cream of chicken soup
1 8 3/4-ounce can whole kernel corn
1/2 cup milk
1/2 cup shredded American cheese
2 tablespoons chopped pimiento

In a saucepan combine chicken, onion, celery, and 1/4 cup water.  Bring
to a boil, reduce heat.  Cover and simmer 15 to 20 minutes.  Remove
chicken; when cool, cut off meat and chop.  Return meat to broth; stir
in remaining ingredients.  Cook, uncovered, for 10 minutes.

Corn Chowder

1 pound can cream-style corn
3 slices bacon, cut in 1/2-inch pieces
1/4 cup chopped onion
21/4 cup chopped celery
1 1/2 cups diced cooked potatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
2 cups milk
1 cup water
2 tablespoons butter

Fry bacon in skillet until almost crisp.  Add onions and celery.  Saute 
until tender; drain.  Combine bacon mixture, potatoes, water, salt,
pepper and thyme in large saucepan.  Simmer 10 minutes.  Add milk and
corn.  Heat thoroughly; do not boil.  Top each serving with 1 teaspoon

Corn Chowder

4 cups (1 liter) corn kernels, cut from 8 large ears
2 medium-sized potatoes, cut into 1/2 inch (1 cm) cubes
1 small Bermuda onion, finely chopped (1 cup [1/4 liter])
2 1/2 cups (625 ml) water 
2 cups (1/2 liter) chicken broth
5 tablespoons (75 ml) butter
2 cups (1/2 liter) hot milk
salt and coarsely ground pepper
cayenne pepper
1 cup (1/4 liter) heavy cream

Place the corn in a large (4 quart (4 liter) saucepan.  Pour in 1 cup
(1/4 liter) of the water, and the chicken broth.  Place on low heat,
bring to a boil and simmer for 15 minues.  Stir occasionally.

In the meantime, boil the potatoes in the remaining 1 1/2 cups (375 ml)
of water until tender, or for about 15 minutes.  Drain.  Gently cook the
chopped onion in 4 tablespoons (60 ml) of the butter, without browning,
until soft (about 10 minutes).  Add the onion, well-drained potatoes
and hot milk to the corn.  Puree this mixture in a blender, a cup or
two (1/2 liter) at a time, running for 1 minute at low speed and another
minute at high speed.  Place the puree in the top of a very large double
boiler.  Season to taste with salt and pepper and a dash of cayenne.

Place the pot over boiling water and heat the soup thoroughly.  When
the mixture is scalding hot, stir in the heavy cream.  Place the
remaining tablespoon (15 ml) of butter in a soup tureen, pour in the
chowder and serve at once.

Corn Chowder

4 fresh medium ears of corn or one 10-oz package frozen whole kernel
  (I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour

	If using fresh corn, use a sharp knife to cut off just the kernel
tips from the ears of corn, then scrape the cobs with the dull edge of the
knife. (You should have 2 cups corn.)

	In a large saucepan, combine corn, pototo, onion, water, bouillon,
and pepper. Bring to boiling; reduce heat. Cover and simmer about 10
minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of
the milk and the margarine or butter. Combine the remaining milk and flour.
Stir milk-flour mixture into corn mixture. Cook and stir till thickened
and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped
chives or snipped parsley and crisp-cooked, crumbled bacon. (I use
black pepper.) Makes 4 to 6 side-dish servings.

Clam and Corn Chowder

1/4 lb salt pork, diced		1 cup cooked corn, canned or fresh
2 onions, peeled & chopped	2 cups milk
2 stalks celery, chopped	1 cup cream
2 potatoes, peeled & chopped	2 cups minced clams
1 cup clam stock		Salt & pepper to taste

Fry salt pork in soup kettle until crisp. Remove with slotted spoon and
set aside. Saute onions and celery in fat until tender. Add potatoes and
stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer,
uncoverd, 10 minutes.Do not boil. Add clams and heat through. Season with
salt and pepper. If desired, garnish with reserved salt pork.

Serves 4.

Tomato-Corn Chowder

"Don't be surprised by the delicate pink color of this chowder." 1 qt milk 2 cups cooked corn, canned or fresh 1 cup tomato puree Salt & pepper to taste 2 leaves basil 2 stalks celery, chopped 2 potatoes, peeled & chopped Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil.


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