Corn Chowder - Yum

I'm going to try this later this week.  I found this yesterday online.


This recipe is one of my most requested. Every time I serve it or take it somewhere, someone wants to know how to make it. And they rarely believe how simple it is. It’s rich and creamy and comforting, and–surprise!!–really light, calorie-wise.

There are no potatoes in this chowder. I think that’s a good thing. I love me a good potato, but I want my corn chowder to taste like corn. Which this one does. I’ve written it using chicken because that’s usually how I make it, but you can do this with shrimp, crab, scallops, or just more corn instead of a bird. If you do use chicken, really anything you have is fine–leftover roasted or grilled chicken, pulled-apart rotisserie, or even cooked chicken strips from the grocery store’s deli department. Give it a rough chop and dump it in. It’s all good.

I adapted this recipe from Cooking Light, bumping up the veggies, playing with the spices, and adding some smoked Tabasco. You won’t believe how good that makes this.
This works great cooked early in the day and reheated, it’s a superstar of a leftover dish and gets better every day, and does really well kept hot in a slow cooker on the warm setting. I’ve set it out at parties that way–just crack the lid a bit or leave the top off so it doesn’t thin out too much.

I had a bowl for lunch today, and chances are good this will be my dinner later today. It’s that good. I hope you like it too.

To make this corn chowder, you’ll need:
Two tbsp butter (the real stuff…trust me)
Half a small or medium yellow onion, finely chopped
Two stalks of celery, finely chopped (or about 1/3 cup from the salad bar)
Two tbsp of flour (I suspect arrowroot would work if you want to go gluten-free)
3 cups lowfat milk (I use 1 percent)
1 – 2 cups cooked chicken, shrimp, crab…whatever, roughly chopped.
2 cups fresh or frozen corn kernels
1 14-oz can cream-style corn
1/2 tsp dried thyme
1/2 tsp dried dill weed
1/4 tsp salt
1/2 to 1 tsp smoked chipotle Tabasco
In a large saucepan or Dutch oven over medium heat, melt butter. Add onion and celery and cook until soft (about 5 minutes), stirring occasionally.
Stir in flour and cook, stirring constantly, about 1 minute (to get rid of the raw flour taste). Stir in milk, cream-style corn, corn kernels, chicken (or shrimp or crab or whatever), spices, and Tabasco.  Bring to a boil and cook until thick, about five more minutes. Ladle into bowls and sprinkle some shredded Parmesan on top if you have it.  Makes about 6 servings

Looks good I'll make it today TY

Royboy, make sure you take a truck with you- Thats alot of fixins' and herbs-

RoyBoy, I would sub chopped liver for the chicken, shrimp, or crab. Eh, Goldie?

Let us know how it turns out.

PALMER01 wrote:RoyBoy, I would sub chopped liver for the chicken, shrimp, or crab. Eh, Goldie?

Nooooo....I think I will try it with the chicken first. Don't have any shrimp at the moment.

It does sound tasty.

Not with liver it don't lol Liver is meant to be by it self or fried onions lol I was thinking of ham cubes. Palmer, come on up, I'll make a batch with your liver roflmao, GG, will get back to you

Yes I guess you could use ham.  I don't eat pork, bon appetit

GG it's a keeper, TY I added red pepper flakes also, may try it with crab meat next

GG this recipe looks very tasty.  I made corn chowder a while back with bacon. My advice, don't do it. 

Royboy :


Roasted Corn & Cheddar Chowder-Lightened Up

Ingredients

• Roasted Corn & Cheddar Chowder Ingredients:
  
• 5-6 ears corn
  
• 2 Tablespoons butter
  
• salt/pepper
  
• 4 Tablespoons salted butter
  
• 1 onion, Chopped
  
• 3 slices thick-cut bacon, cut into small pieces
  
• ¼ cup flour (I used Cup 4 Cup gluten free brand or you can use regular flour)
  
• 4 cups chicken broth
  
• ⅔ cups half & half
  
• ½ pound cheddar cheese, grated
  
• Chives, sliced for serving time
  
• Optional: King Crab Legs
  

Instructions
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[*]Preheat oven to 425 for the corn and line a pan with nonstick foil.
[*]Melt the 2 Tablespoons of butter in the microwave and pour over the corn.
[*]Sprinkle generously with salt and pepper and roast for 25-30 minutes, turning occasionally, until browned.
[*]Cool a few minutes and then cut the kernels off the cobs.
[*]Melt the butter in a large stockpot.
[*]Add the chopped onion and cook a few minutes.
[*]On med-hi, add in the bacon and cook until all the bacon pieces are crispy, stirring often.
[*]Sprinkle the flour on and stir until it is dissolved.
[*]Add the corn and stir well.
[*]Put heat on high and add the broth.
[*]Let simmer a few minutes.
[*]Pour in the half and half.
[*]Season with salt and pepper.
[*]Cover and lower heat to a simmer for 15 minutes.
[*]Remove cover and stir in the cheddar cheese until melted.
[*]Serve into bowls and top with chopped chives. Top with cold crab if desired!
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Mayo ---Queen. Oh yeah.....that's look divine....love the crab idea.!!!!!!

Still think I would pass on the bacon...JMO

Malaysia style

Bacon is a VERY strong, smoke flavored meat- It WILL over power and ruin your soups, stews, and chowders, and all you'll taste is bacon, and it's NOT pretty-Don't do it-A good split pea soup, however, is a different story!!

Bacon ???? Did someone say bacon? I love bacon !!!!! My Lilly loves bacon, never ruin bacon by adding it to some thing else.... LOL My daughter went to the Iowa state fair this year and they served Bacon fried ice cream. That's just plain WRONG!

I love bacon, too, but there is a place for it, and NOT in friggin ice cream! I swear, some people would eat a turd if it had molasses on it-

mmmm that gives me a idea . Thanks buddy

I'm with you mayo-queen....bacon icecream.

Think about it some people don't like molasses either so guessing turds with molasses won't be on the dessert menu. 

It was an old backwoods family joke, not really meant to be taken that seriously- My father used to put mustard on molasses cookies, and that never hit any famous menus, either, now, think about that! :ygt:

May-be (stone ground horseradish mustard )on molasses cookies. 

Hey, Royboy!!  I love fresh ground horse radish, or the horseradish sauce- Good eating- Try some on a decent footlong hotdog and a bun, or a half pound burger and bun sometime-

Horse radish, love it fresh, on pork and ham sandwich's some times with beef roast.

Now, I WILL try that str8 up!!~