Best 2 Manhattan Corn Chowder Recipes

Manhattan Corn Chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of vegetables, including potatoes, carrots, celery, and corn, as well as a creamy broth made with milk or cream. The soup is often seasoned with salt, pepper, and other spices, to taste. Manhattan Corn Chowder is a popular dish in the United States, and it can be found on the menus of many restaurants. It is also a relatively easy soup to make at home, and it can be customized to suit your own taste preferences.

Here are our top 2 tried and tested recipes!

MANHATTAN CORN CHOWDER

Manhattan Corn Chowder image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

4 tablespoons (2 ounces) unsalted butter
1 cup thinly sliced leeks, washed
1 small Spanish onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
6 stalks celery, sliced (about 1 1/2 cups), plus 1/2 cup celery leaves, for serving
1 to 2 carrots, medium dice (about 1 1/2 cups)
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, stripped off the stem
6 ears yellow sweet corn, shucked and kernels removed (about 4 cups)
3 cups baby potatoes, quartered
One 28-ounce can whole San Marzano tomatoes, crushed into small pieces by hand
5 cups vegetable stock
1 cup fresh parsley leaves, for serving

Steps:

Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6 to 8 minutes.
Stir in the tomato paste and thyme leaves and cook for 2 more minutes.
Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper

MANHATTAN STYLE CLAM CHOWDER WITH CORN

Manhattan Style Clam Chowder With Corn image

Make and share this Manhattan Style Clam Chowder With Corn recipe from Food.com.

Provided by dicentra

Categories Low Cholesterol

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 (14 ounce) cans diced tomatoes
1 cup chicken broth
1 cup potato, peeled and cubed
1 cup finely chopped onion
1 cup corn
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 ounces Canadian bacon, julienned
1 garlic clove, minced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams (do not drain)
salt and pepper

Steps:

Combine all ingredients except clams, salt and pepper in slow cooker.
Cover and cook 4-6 hours, adding clams during the last 45 minutes.
Discard bay leaf. Season to taste with salt and pepper.

Tips:

For the best flavor, use fresh, sweet corn. If fresh corn is unavailable, you can use frozen or canned corn, but be sure to drain it well before adding it to the chowder.
To make the chowder more flavorful, you can add a variety of vegetables, such as diced celery, carrots, or potatoes. You can also add protein, such as cooked chicken, shrimp, or bacon.
Season the chowder to taste with salt, pepper, and other spices, such as paprika, cumin, or chili powder.
Serve the chowder hot, garnished with fresh herbs, such as chopped parsley, cilantro, or chives.

Conclusion:

Manhattan corn chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With its combination of sweet corn, savory vegetables, and creamy broth, Manhattan corn chowder is sure to be a hit with your family and friends.