Best 5 Dads Favorite Corn Chowder Recipes

DAD'S FAVORITE CORN CHOWDER

Steps:

• Chop onion, celery, pepper. Have flour & milk ready. Cut up chicken. Melt butter in pot over medium heat. Add onion, celery, pepper & cook for 3 minutes or until tender, stirring often. Add flour & stir. Pour in milk gradually as you stir. Add remaining ingredients, bring to a boil, reduce heat & stir often. Cook for about 5 minutes.

DAD'S FAVORITE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain grease. Mix in garlic, and season with salt and pepper. Stir in spinach, and cook until heated through. Stir in the uncooked egg noodles, and transfer to the prepared casserole dish. Mix in cream of mushroom soup and milk, and sprinkle with cheese.
• Bake 45 minutes in the preheated oven, until bubbly.

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

CORN CHOWDER

Steps:

• Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt.
• Add the onionsw and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
• Add the stock and potatoes. Continue cooking over medium-low heat. Until the potatoes are just tender, 12 to 15 minutes.
• Add the half and half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
• Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes.
• Serve immediately, garnished with cilantro.

SMOKY CORN CHOWDER

Steps:

• Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
• Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
• Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
• Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.