Cooking Roasted Corn & Bacon Chowder at Home! Chowder Recipe
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Roasted corn adds fantastic flavour to this chowder recipe, featuring Manitoba milk.
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Ham & Corn Chowder - Delight Of The Bite
This soup tastes like comfort and a bit like a hug...if you could taste one of those ;-) Another oldie but goodie as I've been making this one for 20+ years thanks to my dear friend Terri Wood. I love both the texture and taste of this soup. It's creamy without being heavy and it has a great flavor balance too. Additionally, it's a great way to use up holiday ham. If you're looking to add a new easy soup to your recipes, give this one a try! It's a family favorite around here!!!
HAM & CORN CHOWDER -
2 medium, peeled and chopped potatoes (bakers or yukon gold)
3 cups chicken broth
1 16oz can whole kernel corn - drained
1 cup chopped celery
2 T butter
3 T all purpose flour
2 cups milk (best with 2% or whole)
1/2 cup shredded cheddar cheese
2 cups chopped ham
Salt & Pepper taste
Combine potatoes, broth, corn and celery. Bring to a boil and reduce heat. Simmer, covered for 20-25 minutes.
Meanwhile, melt butter in a heavy saucepan over medium heat. Add the flour and whisk constantly to cook out the flour taste -- about 1 minute. Whisk in the milk and then using a rubber spatula, stir pretty constantly for about 5-7 minutes as the sauce thickens. Pay attention to running the rubber spatula along the bottom of your pan to keep it from forming a skin or burning. Once thickened (to check...dip a spoon in the mixture and run a finger carefully along the back of the spoon...if your finger swipe holds its shape, you're good, add this mixture to the soup pot. Next add the 2 cups of ham and 1/2 cup of cheese. Stir and let this all heat through and allow the cheese to melt -- about 5-10 minutes. Now add some cracked black pepper (to your liking...I'd guesstimate about 3/4 tsp) and check for saltiness before adding salt. Ham is pretty salty and depending on your ham, you may or may not need to add any salt. I like to top this soup with a little more shredded cheddar cheese and some fresh chopped parsley to add freshness. Some fresh chives would also be great. ENJOY!!!
The Smith Sisters - Ep. 19: Corn Cheese Chowder
A beautifully-colored Michigan fall is upon us. And with it, recipes we want to share that accompany the cooler temperatures, such as this hearty Corn Cheese Chowder, courtesy of a dear old friend. Make a batch of this and settle in to autumn with us. Your family and friends will love it.
//// Corn Cheese Chowder ////
½ lb of bacon diced
1 large onion chopped
¼ cup flour
1 quart water (or chicken broth - we use half water and half broth)
2 med. potatoes, diced
2 large bay leaves
½ t dried sage
1 pint half and half
3 cups grated cheddar cheese
20 oz of frozen whole corn thawed or fresh off the cob
Salt and pepper
Combine bacon and onion in dutch oven. Cook until bacon is tender but not brown, stir in flour - cook for a minute or two without browning flour. Add water, potatoes, bay leaves and sage--cover to cook over low heat till potatoes are done (about 15 minutes). Remove the bay leaves--add cream, cheese, corn, salt and pepper. Heat until almost a boil cheese has melted. Makes 12 one cup servings.
Enjoy!
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Thank you so much for joining us. We'll see you next time!
Sue & Betty
The Smith Sisters
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Royalty-Free Music courtesy of Free Music Archive.
The Cedro Willie Band - Make Me Down a Pallet - Live at KBOO for Movin' On, June 16, 2017
The Cedro Willie Band:
Chicken Corn Chowder with Bacon HD 1080p
Chicken Corn Chowder with Bacon
| YIELD: SERVES 4-6 large servings
This quick-cooking chowder is hearty, flavorful, and perfect for summer. Packed with fresh sweet corn, smoky bacon, and tender chicken, this easy recipe is sure to become a family favorite.
Ingredients
* 10 slices Uncured Hickory Smoked bacon, chopped
* 6 tablespoons butter
* 2 medium shallots, finely chopped
* 2 medium carrots, peeled & diced
* 2 celery ribs, finely chopped
* 2-inch section leek, white and light green part only, halved and thinly sliced
* 2 cloves garlic, finely chopped
* 5 medium red potatoes, cut into ½” cubes
* 3 sprigs fresh thyme
* 3 sprigs fresh parsley
* 1 bay leaf
* Kosher salt & freshly ground black pepper
* 4 cups low-sodium chicken stock
* 2 chicken leg quarters or 4 chicken thighs(boiled or baked), chopped
* 2 cups fresh corn kernels
* ¼ cup all-purpose flour
* 1½ cups half & half
* Chopped fresh chives
Preparation
* In a large heavy pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, set aside. Drain all but about 3 tablespoons of the bacon fat from the pan. Add 2 tablespoons of butter, shallots, carrots, celery, leek, and garlic; saute until softened, about 5 minutes. Add potatoes, thyme, parsley, and bay leaf. Season with salt and pepper; saute about 2 minutes more.
* Add chicken broth. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low, cover and cook, stirring occasionally until potatoes are almost tender, about 10-15 minutes. Remove thyme sprigs, parsley, and bay leaf; discard. Stir in chopped chicken,corn, and half of the bacon; continue to cook until potatoes are tender, about 5 minutes more.
* Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until golden brown, about 2-3 minutes. Slowly add in half & half while whisking vigorously, until completely smooth and thickened slightly. Stir mixture into soup until completely incorporated. Serve soup with remaining crumbled bacon and chopped chives. Beer Bread would be great with this chowder