EASY CORN CHOWDER

6 slices bacon, fried crisp and crumbled

1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth

Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil. Sprinkle crumbled bacon over the top.

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HOOSIER CORN CHOWDER WITH HAM

1 medium onion, diced

1/4 cup + butter
1/4 cup all-purpose flour
1 cup diced cooked potatoes
1 cup diced cooked ham
1 (1 lb) bag frozen corn
2 cans (15.5 oz) cans creamed corn
1 can (10.5 oz) cream of mushroom soup
3 cups whole milk
3/4 tsp salt
freshly ground black pepper to taste
fresh parsley for garnish

Melt the 1/4 cup butter in a stockpot; add onion and saute until tender, stirring and watching carefully to keep from browning.  Add the flour and stir until smooth.  Add the potatoes, ham, frozen corn, creamed corn, mushroom soup, milk, salt, and pepper to the pot, stirring until combined.  Heat the chowder to a boil.

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To serve, place a pat of butter, if desired, in the bottom of each bowl for serving.  Garnish with the parsley and serve hot.

BEAN COUNTER CHOWDER

1/2 cup chopped onion

2 garlic cloves, minced

1 tbsp vegetable oil

1 medium tomato, chopped

2 cans (14 1/2-oz each) chicken broth

1 3/4 cups water

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp celery flakes

1/4 tsp black pepper

3 cans (15 1/4-oz each) great northern or pinto beans, rinsed and drained

1 cup uncooked elbow macaroni

1 tbsp minced parsley

In a large saucepan, saute onion and garlic in the oil until tender. Add tomato and simmer 5 minutes. Add the broth, water and seasonings. Bring to a boil and cook 5 minutes. Add the beans and macaroni, return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until the macaroni is tender. Sprinkle with parsley.

Yield: 8 servings (2 quarts)

TOH Photo

QUICK AND EASY BROCCOLI CHOWDER

1 pkg (10-oz) frozen chopped broccoli
1 tbsp dried minced onion
1 can (10 3/4-oz) condensed cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1/8 tsp ground red pepper

In a medium saucepan bring 1/2 cup water to boiling; add broccoli and onion. Cover and simmer about 5 minutes or until the broccoli is crisp tender. Stir in the soup, milk, cheese, and red pepper. Cook and stir about 4 minutes or until heated through.

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COUNTRY CHICKEN CHOWDER

 

1 lb chicken tenders

2 tbsp butter
1 small onion, chopped
1 celery rib, sliced
1 small carrot, sliced
1 can (10 3/4-oz) cream of potato soup
1 cup milk
1 cup frozen corn
1/2 tsp dried dill weed
Salt and freshly ground black pepper, to taste
Toasted croutons for garnish, optional

Cut chicken into 1/2-inch pieces.

Melt butter in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until no longer pink.

Add the onion, celery, and carrot; cook, stirring, about 3 minutes. Stir in the soup, milk, corn and dill; reduce heat to low and cook 8-10 minutes until corn is tender and chowder is heated through. Stir in salt and pepper.

Ladle into serving bowls and garnish with croutons, if desired.

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ALBACORE - CORN CHOWDER

2 tbsp butter

1/2 cup sliced celery
1/2 cup chopped onion
3/4 cup chopped carrot
2 to 3 tbsp flour
1 tsp Italian seasoning
1 can (17-oz) cream-style corn
2 cups milk
1 can (12-oz) albacore tuna, drained and flaked
1 cup water
1 tsp chicken flavored instant bouillon

In a medium saucepan, melt butter over medium heat; sauté celery, onion, and carrot about 3 minutes. Add flour and Italian seasoning, blend well. Cook 3 more minutes. Add corn, milk, tuna, water, and bouillon, stirring to blend. Cover pan and simmer (do not boil) 5 minutes to heat through, stirring occasionally.

Yield: 4 servings

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1950s SUPPER CORN CHOWDER

This recipe is from my collection of vintage recipes. This one is from the early 1950s but is as good today as it was then. And it takes less than a half hour to prepare from start to finish. Even the housewives of the earlier days needed quick and easy recipes for the days when they did the laundry on the old wringer washing machines and then hang it outside to dry, canning days, gardening days, etc.

3 slices bacon
1 medium onion, chopped
2 cups milk
1 pint cooked or canned whole kernel corn
1 1/2 cups chopped or diced cooked potatoes
1 can undiluted cream of mushroom soup
1/2 tsp dried thyme, optional
dash of pepper

In a large heavy saucepan, cook the bacon until crisp. Remove bacon leaving a tablespoon of the drippings. Drain the bacon well and crumble; set aside. Cook the onion in the saucepan in the reserved drippings until tender. Stir in the milk, corn, potatoes, mushroom soup, thyme - if using, and pepper. Bring mixture to a boil then reduce the heat and simmer for 2 or 3 minutes, uncovered. Ladle into serving bowls and sprinkle with the crumbled bacon. Add thinly sliced green onions or chives as additional garnish, if desired.

 File photo from dishmaps.

CREAMY VEGAN CORN CHOWDER

 

2 tablespoons olive oil

1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water  
2 cubes vegetable bouillon
2 cups corn 
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt   
1 teaspoon pepper

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.

Meanwhile, bring water to a boil over high heat. Stir in bouillon and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

     I have had this recipe and picture for several years. I believe I got it from allrecipes. I do not follow a vegan diet so I have no idea how truly vegan this is. I have never made it as I can't have corn.

QUICK AND EASY CORN CHOWDER

1 can (10 3/4-oz) condensed cream of potato soup

1 soup can of milk

1 can (17-oz) whole kernel corn, mostly drained

1 tbsp butter

6 slices bacon*, cooked crisp, drained on paper towels, crumbled

Minced parsley or green onion for garnish

Freshly ground black pepper to taste

In a medium saucepan, cook the soup with the milk, stirring until hot. Add the corn and butter, heat through. 

Sprinkle with the bacon and parsley or green onion. Season with pepper to taste.

*May substitute 1/3 cup chopped cooked ham, if desired

Yield: 4 servings

file photo for reference

CREAMY CORN AND BROCCOLI CHOWDER

1 tbsp butter

1/2 cup chopped onion
3 cups water
1 1/4 cups instant mashed potato flakes
2 cups fresh or frozen broccoli flowerets
1 1/2 cup fresh or frozen whole kernel corn
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup fat-free evaporated milk

Melt butter in a 3-quart saucepan over medium-high heat. Add onion to butter and cook, stirring, until translucent. Stir in the water and bring to a boil. Add potatoes, stirring constantly for about a minute. Add broccoli, corn, salt, pepper and garlic powder. Return to boiling then reduce heat to low. Simmer approximately 10 minutes or until the vegetables are tender; stir often. Once vegetables are tender, stir in the milk and cook another 3 to 4 minutes until heated through.

Note: File Photo

CHEESE-BEAN CHOWDER

 

3 (15-oz each) cans navy beans*, drained

2 cups water
1 med onion, chopped
1 stalk celery, chopped
2 tsp instant beef bouillon granules
1/2 tsp dried basil, crushed
1 bay leaf
2 cups milk
1 jar (8-oz) pasteurized process cheese spread
minced fresh parsley and/or shredded cheddar cheese for garnish, optional

In a large saucepan or a Dutch oven, combine drained beans, water, onion, celery, bouillon granules, basil and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Discard bay leaf. Mash beans slightly with a fork. Stir in milk and process cheese spread. Cook and stir until process cheese spread melts and the soup is heated through. Ladle into soup bowls and garnish with the parsley, if desired.

*Pinto beans work just as well--your preference.

clipart for reference

SPAM CORN CHOWDER

Yes, you read that right. SPAM has a large following and believe it or not, people do request SPAM recipes. I have never made this chowder so I am not giving this a thumbs up or thumbs down. If you like SPAM you will probably like it, if you don't you probably won't!

1 cup chopped onion
1 tbsp butter or margarine
1 1/2 cups diced peeled potatoes
1/2 cup chopped green bell pepper
2 cans  cream-style corn
2 cups milk
1 can (12-oz) SPAM, cubed

In a 3-quart saucepan over medium heat, saute onion in butter 5 to 10 minutes or until golden. Add the potatoes and bell pepper. Cook, stirring, for 2 minutes. Add the corn and milk; bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in the SPAM. Simmer 2-3 minutes.

Yield: 6 to 8 servings.

Note: File Photo

QUICK AND EASY VEGETABLE CHOWDER

2 cups cubed peeled potatoes

2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can cream-style corn
1 can fat-free evaporated milk
3/4 cup reduced-fat shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 tsp freshly ground black pepper
2 tbsp real bacon bits

In large saucepan combine the potatoes, broth, carrots and onion; bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes until veggies are tender.

Add the corn, milk, cheese, mushrooms, and pepper; cook, stirring, about 5 minutes until heated through.

Ladle into serving bowls and sprinkle bacon bits over top.

Yield: 6 servings

Note: The ratio of 34 g carbs to 12 g protein makes this chowder okay for diabetics.
Diabetic exchanges: 2 starch, 1/2 fat

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CORN-RICE CHOWDER

2 slices bacon
1 medium-size onion, chopped
1 celery stalk, sliced
4 tsp all-purpose or white whole-wheat flour
3 cups milk
1 cup water
1 pkg (10-oz) frozen corn
1 chicken bouillon cube
1 tsp salt
1/4 tsp black pepper
1 cup quick-cooking rice
1 tbsp chopped fresh parsley

Cook bacon in a large saucepan until crisp; remove and drain on paper towels. Crumble drained bacon and set aside.

Add the onion and celery to the bacon drippings and cook, stirring often, until tender. Stir in the flour.

Add the milk, water, corn, bouillon, salt and pepper to the onion and celery mixture; bring to a boil.

Reduce heat under pan and simmer for 5 minutes.

Add the rice, parsley, and crumbled bacon; cover and remove from heat. Allow to stand 5 minutes before serving.