Calling all corn chowder lovers! Get ready to embark on a culinary journey that will tantalize your taste buds and warm your soul. In this article, we'll guide you through the essential steps to create the ultimate smoky corn chowder, inspired by the legendary Julie's Sensational Smoky Corn Chowder. Hold on tight as we unveil the secrets to crafting a rich, flavorful, and irresistibly smoky chowder that will leave you craving for more. Whether you're a seasoned chef or a beginner in the kitchen, this guide will provide you with all the tips and tricks you need to create a dish that will impress your friends and family. So, grab your aprons and let's dive into the world of smoky corn chowder bliss!
Here are our top 7 tried and tested recipes!
SMOKY CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
- Serve the corn chowder topped with bacon, scallions, herbs and cheese.
JULIE'S SENSATIONAL SMOKY CORN CHOWDER
This hearty chowder uses pantry staples to come together quickly. It is spicy, smoky, creamy, and out-of-this-world delicious! A perfect meal for a chilly evening. Try it tonight!
Provided by juliebfleming
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
- Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
- Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 42.6 g, Cholesterol 17.4 mg, Fat 11.7 g, Fiber 5.7 g, Protein 7.4 g, SaturatedFat 4.3 g, Sodium 858.1 mg, Sugar 6.7 g
SMOKY CORN CHOWDER
This recipe morphed from a chowder I developed for tinned clams. I loved the chowder without the clams and bacon gave a nice smoky counterpoint to the sweetness of the corn. This recipe is wonderful!
Provided by evelynathens
Categories Chowders
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a skillet until crisp.
- Remove and put on paper towels to drain.
- Crumble and reserve.
- Sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
- Add the wine and cook until the wine has evaporated, about 5 minutes.
- Add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
- Add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
- Stir in bacon.
- Sprinkle each serving with some of the reserved green onion tops.
Nutrition Facts : Calories 370.6, Fat 21.8, SaturatedFat 8.2, Cholesterol 35.9, Sodium 1127.4, Carbohydrate 35.8, Fiber 3.6, Sugar 4.8, Protein 8.6
EPICURE'S SMOKY CORN CHOWDER
Smoky Corn Chowder, cornmeal muffins, low-fat cheddar cheese and vegetables with Victorian Epicure Dip
Provided by LuvSpices
Categories Chowders
Time 10h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat.
- 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary.
- 3. Sprinkle with bacon and serve.
- Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,.
- Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g.
- Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip.
- Cost per serving: $1.73.
Nutrition Facts : Calories 282.8, Fat 10.1, SaturatedFat 3.5, Cholesterol 15.8, Sodium 164.7, Carbohydrate 45, Fiber 5.1, Sugar 5.9, Protein 9
SMOKY CORN CHOWDER (VEGAN)
If you are looking for a knock-the-socks off delicious recipe that's, easy and healthy, this is the one for you. It goes together quickly and you'll love how good it smells while it's cooking! I found this on http:www.veganyackattack.com in the best of 2012 section. You can of course use fresh or frozen corn, but I'm including the recipe as written.
Provided by Wish I Could Cook
Categories Chowders
Time 45m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, heat the coconut oil over medium heat. When the pot is hot, start sauteing the onion for 2 mins., then add the minced garlic to the mixture. Sauté for another 2 minutes or until the onions become more clear.
- Add the mushrooms to the pot and sauté until they start to reduce in size and become soft. Stir in the whole kernels of corn as well as the pureéd corn mixture, veggie broth and non-dairy milk.
- Shake the nutritional yeast over the top, to dissolve it quickly. Then, add the liquid aminos, paprika, and onion powder to the soup. Bring to a boil, and adjust heat so that it becomes a simmer.
- Simmer uncovered for 15 minutes, stirring occasionally. Stir the spinach and basil into the mixture about 5 minutes before you are going to serve the soup, and add salt and pepper to taste.
Nutrition Facts : Calories 156.9, Fat 2.7, SaturatedFat 0.8, Sodium 30.8, Carbohydrate 30.6, Fiber 5.7, Sugar 2.5, Protein 8.5
SMOKY CORN CHOWDER
Make and share this Smoky Corn Chowder recipe from Food.com.
Provided by Marz7215
Categories Chowders
Time 1h
Yield 6 bowls of soup, 4-6 serving(s)
Number Of Ingredients 9
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.
SMOKY FRESH CORN CHOWDER
This is a rich, slightly smoky corn chowder that I adapted from a recipe in the book Soup Makes The Meal. With corn fresh from the cob, cream, and smoked cheddar, this thick soup has a good balance of flavors. It's my favorite soup recipe.
Provided by Kelleh79
Categories Chowders
Time 45m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
- Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
- Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
- Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
- Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
- Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
- Serve hot, garnished with crumbled bacon.
Nutrition Facts : Calories 381, Fat 29.9, SaturatedFat 15.9, Cholesterol 82.1, Sodium 1284.5, Carbohydrate 11, Fiber 0.7, Sugar 2.7, Protein 16.7
Tips:
- For a smoky flavor, char the corn kernels in a cast iron skillet over medium-high heat before adding them to the soup.
- If you don't have an immersion blender, you can purée the soup in a regular blender in batches. Be careful not to overfill the blender, and hold the lid down with a kitchen towel to prevent splatters.
- To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- Serve the soup with a dollop of sour cream, a sprinkle of chopped fresh cilantro, and a side of crusty bread or crackers.
Conclusion:
This smoky corn chowder is a hearty and flavorful soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. With its smoky flavor, creamy texture, and abundance of vegetables, this soup is sure to be a hit with everyone at your table.
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