Time 1h10m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes. Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
In large heavy saucepan , cook bacon until crisp. Add onion and celety cooking until soft, but not brown. Stir in flour and them slowly adding in chicken stock. Add potatoes and simmer 10 minutes or until tender. Add milk and cream corn. simmer about 10 minutes. Add salt and pepper to taste. Do not boil.
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here’s a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef’s knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately. Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth. Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes. Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes. Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes. Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.
Time 4h10m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes. Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker. Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.
Time 55m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Heat oil in soup pot. Add onions, celery, carrot and pepper. Saute until the veggies begin to soften. Add the potatoes and sage. Mix the ingredients well and saute another 3 minutes. Add water and bring to a boil. Cover and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy. Remove 1/2 cup liquid from the pot and dissolve miso in it. (skip that step if you are using vegetable broth). Add miso or broth to soup and mix well. Cook soup an additional minute, stirring continuously. Remove one third of soup with lots of veggies in it and set aside. Blend the remaining ingredients until smooth. Stir in the reserved soup, corn and green onion. Bring soup to a low boil, stirring frequently. Simmer for 10 minutes on low heat, continuing to stir so that soup doesn’t stick to pot.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes. Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes. Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes. Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes. Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate; pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet; cook and stir vegetables until slightly softened, about 5 minutes. Melt butter in a large pot over medium-low heat; whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes. Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.
Time 1h10m Yield 12 cups Number Of Ingredients 11 Steps:
In a large pot, cook bacon until almost crisp. Add onion and cook until soft. Add potatoes and water; cover and simmer until tender (about 10 minutes). In a medium saucepan, melt butter; blend in flour, and gradually add milk stirring until thick and smooth. Add thickened flour, ham, corn, salt, and pepper to large pot. Bring almost to a boil (don’t boil!). Add milk if chowder is too thick. Serve warm.
