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How do you make corn chowder?

Just wanting a good corn chowder recipe! Thanks


Asked by Rebecca727 at 1:35 PM on Sep. 10, 2009 in Food & Drink

Level 5 (61 Credits)
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Answers (3)
  • I am not a measureer, so here goes

    slice 2-3 strips of bacon into slivers and render the fat out over medium heat in the large heavy bottom pan you will be using.  remover the bacon and save it for later. adda chunk of butter to the pan and add diced onions turn to low and cover and sweat the oinions about 5 minutes. add 1/2 cup of flour to the pan whiskink it smooth as you can. then add about 4-6 cups WHOLE milk, whisking all the time until thick.

    add corn- either canned, frozen, fresh or grilled fresh and a can of cream style corn

    Diced peeled potatoes and salt and pepper to taste simmer about 20 minutes until the potatoes are tender

    sometimes I mix it up with peppers, chilis and cumin for a southwest flavor. add a bit of heavy cream or 1/2 and 1/2 at the end


    Answer by chefjen at 1:43 PM on Sep. 10, 2009

  • This recipe from Tabasco is fabulous!!
    1 tablespoon vegetable oil
    1 medium onion -- chopped
    2 large fresh poblano peppers -- or 1 large green bell pepper, coarsely chopped
    3 cloves garlic -- finely chopped
    2 cups fresh or frozen corn kernels -- divided
    2 cans broth -- (14-ounce) divided (or 3 cups home cooked)
    3 tablespoons masa harina -- or cornmeal
    1/3 cup water
    1/2 cup whipping cream -- or half-and-half
    3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
    1/2 teaspoon salt
    1/4 cup chopped fresh cilantro
    Heat oil in a large saucepan over medium heat. Add onion, poblano peppers, and garlic and cook until tender, about 5 minutes. Place mixture in a food processor or blender along with 1 cup of the corn and about 1/2 cup of the broth; process until smooth, adding more broth if needed to puree thoroughly.


    Answer by rkoloms at 2:13 PM on Sep. 10, 2009

  • Pour mixture back into saucepan and stir in remaining broth; cover partially and simmer over medium-low heat for 30 minutes, stirring often. In a small bowl, mix the masa harina with water, making sure there are no lumps; stir in to soup and continue stirring until soup thickens, about 5 minutes. Stir in cream, the remaining 1 cup corn, TABASCO® Green Sauce, and salt. Return to a simmer; remove from heat and stir in cilantro.

    Note: For a heartier soup, stir in 1 1/2 cups rehydrated TVP (texturized vegetable protein) when adding cream, or top each serving with shredded Monterey jack cheese.

    Answer by rkoloms at 2:13 PM on Sep. 10, 2009