Corn Chowder and Creamed Corn Recipe

Corn Chowder


2 Tbsp bacon grease (or vegetable, canola, or olive oil)
12-16 oz frozen corn
4 Medium Potatoes, peeled and cubed (6 small)
1 Medium Onion, chopped finely
2 Cups Chicken Broth
4 Cups Water
2 Cups ½ and ½ (or 1 can evaporated milk)
2 Cans Creamed Corn (or, 3 cups homemade creamed corn - see below)
½ - 1 tsp Salt
1/8 tsp Pepper
1 Tbsp Sugar
1/4 cup water mixed with 2 Tbsp cornstarch


In heavy duty stockpot, heat bacon grease. Add onions and ½ tsp salt and Sauté until opaque and lightly golden. Pour in chicken broth, water, and ½ and ½, or evaporated milk. Add more salt if needed,  pepper, and sugar then bring liquid to a low simmer. Add potatoes and frozen corn and creamed corn. Simmer on med to low heat until potatoes are tender. Stir in cornstarch and water mixture and continue cooking for a few minutes to thicken up soup.

Creamed Corn
(original version, “Cream Corn Like No Other”, can be found @ AllRecipes)
12 – 16 oz frozen corn
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Serve hot, or store in freezer for later use in Corn Chowder.

No comments :

Post a Comment

Please leave me a comment.