Do you have a Corn Chowder Recipe

Question

I love the corn chowder recipe out of the Better Home & Garden cookbook but mines in storage. Does anyone have this recipes? Thanks!

Answer 1

4 cups shaker dried corn, or fresh or frozen corn kernels

1/2 pound salt pork, diced

3 cups chopped yellow onions

1 teaspoon celery salt

1/2 teaspoon cayenne pepper

2 teaspoons minced garlic

1 bay leaf

3 cups peeled, diced baking potatoes, like russets

8 cups chicken stock, or more as necessary

1 cup milk

1 cup heavy cream

Salt

Freshly ground black pepper

1/2 cup chopped green onions (green tops only)

If using dried corn, place in a large bowl and cover with lukewarm water by 1-inch. Soak for 18 to 24 hours. Drain well before using. In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes.

Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground black pepper. Ladle into soup bowls and garnish each serving with the green onions.  

Answer 2

There are a couple chowders and lots of versions of the book- but this is a basic one that is really good: INGREDIENTS (Nutrition)

2 pounds potatoes - peeled and cubed

1 pound bacon

1 onion, chopped

4 tablespoons all-purpose flour

8 cups milk

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 (14.75 ounce) cans creamed corn

1/4 cup shredded Cheddar cheese

1 dash paprika

Chives



Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.

Fry the bacon until very crisp. Crumple the bacon and set aside.

Fry the onion inn the bacon grease until translucent and soft.

Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)

Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese , crumbled bacon and chives.