Beef-Corn Chowder

Mussel And Corn Chowder

Sausage, Rice and Corn Chowder

Clam N Corn Chowder

Crab, Shrimp and Corn Chowder

Lobster And Corn Chowder

A-Maize-ing Corn Chowder







Beef-Corn Chowder



1 pound ground beef

1/2 cup chopped onion

3 cups diced potatoes

1 17-ounce can cream-style corn

1 10 1/2 ounce can condensed beef broth

3/4 cup water

1/4 teaspoon salt

1/4 teaspoon dried basil, crushed

dash pepper

shredded sharp American cheese



In skillet, brown beef and onion; drain. Transfer to crockery cooker.

Stir in remaining ingredients except cheese. Cover; cook on high-heat

setting for 3-4 hours. Stir before serving. Pass cheese to sprinkle

atop.

Serves 6-8.



Source: http://southernfood.about.com/librar...int/p112_4.htm









Mussel And Corn Chowder



Recipe By : Cooking Live Show #CL1A05/1A06

Serving Size : 1 Preparation Time :0:00

Categories : Cooking Live Import



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cup chicken stock

1/2 cup dry white wine

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

5 1/2 cups fresh corn (cut from about 3 ears)

3/4 cups heavy cream

1 tablespoon peanut oil

1 pound black mussels -- scrubbed well and

-- beards pulled off

1 red bell pepper -- cut into 1/4-inch

-- dice

1/4 cup freshly chopped flat leaf parsley



In a saucepan bring stock to a boil and add wine. Reduce heat to low

and keep liquid warm.



In a 2 quart heavy saucepan melt butter over moderately low heat and

whisk in flour. Cook roux, whisking, 3 minutes and add 1 cup stock

mixture, whisking vigorously until thick and smooth. Add remaining

stock mixture and bring to a boil, whisking. Simmer mixture,

uncovered, until reduced to 1 1/2 cups, about 5 minutes.

Add 3/4 cup of corn and simmer mixture 4 minutes. Force mixture

through a food mill (don't be tempted to use a food processor) fitted

with the medium disk set over a bowl and stir in cream and salt and

pepper to taste. Keep corn chowder warm.

In a large wok heat oil over high heat until it begins to smoke and

stir-fry mussels and bell pepper until coated well with oil, about 30

seconds. Cover wok and steam mussels until they begin to open, about 3

minutes. Stir in corn chowder and simmer, covered, until more mussels

open, about 2 minutes. Stir in remaining 3/4 cup of corn and salt and

pepper to taste. (Do not cook mussels until all are opened, because

already-opened mussels will overcook. Instead, discard any unopened

ones.) Ladle chowder into bowls and sprinkle with parsley.



Serve chowder with bread.

Yield: 3 servings

Source: http://www.recipesource.com/soups/soups/21/rec2103.html









Sausage, Rice And Corn Chowder



4 oz. Bulk pork sausage

1/2 cup converted long-grain white rice

1 med. Sweet potato, quartered and thinly sliced

4 cups creamed chicken

1 15 oz can corn, undrained

1 chicken bouillon cube



Cook pork sausage in med. Saucepan over med. Heat, breaking up chunks

with wooden spoon, until no longer pink. Remove sausage and discard

fat. In same pan, bring 1 1/3 cups water to a boil. Add rice and sweet

potato, return to boil, reduce heat, cover and simmer 20 min. until

tender. Add sausage, chicken, corn and liquid, 1 cup water and

bouillon cub. Stir until cube dissolves. Cool and freeze up to 3

months. When ready to serve, place over low heat and heat about 40

min. or til thawed, stirring often and breaking up frozen chunks.

Increase heat and cook until hot, stirring occasionally, about 10 min.



Submitted By Ali J

Source: http://www.cookingcache.com/sausager...nchowder.shtml









Clam N Corn Chowder



2 medium or one large onion, chopped

2 Tbsp butter or margarine

1 1/4 cups chicken broth

2 cups diced potatoes

1 bay leaf

1/4 tsp celery salt

2 can (aprox 7 oz) minced clams (I use baby clams)

1 can (16oz) creamed corn

2 cups milk

salt and pepper to taste



In a pot large enough to hold 3 quarts, cook onions in butter until

soft (but not brown). Add broth, potatoes, seasonings, and clams. Cook

covered 15 minutes, or until potatoes are cooked. Add corn, milk and

heat. It can be made richer by using a mixture of cream and milk.

Serves aprox 8.



I usually serve it with fresh, homemade bread or buns, but I think it

would be nice with corn bread as well.



Submitted By Corinne

Source: http://www.cookingcache.com/clamncornchowder.shtml









Crab, Shrimp and Corn Chowder



1/4 cup plus 1 Tbsp unsalted butter

1-1/2 medium onions, chopped

2 small cloves garlic, minced

4-1/2 cups corn kernels

1/4 cup plus 2 Tbsp fish stock or water

2-1/4 Tbsp cornstarch

3 cups milk

1-1/2 cups crabmeat or imitation crabmeat

6 ounces medium cooked shrimp , peeled

1-1/2 cups heavy cream

1/2 lb. roasted poblano or Anaheim peppers, diced

1-1/2 canned chipotle chile (optional), finely minced

3/4 lime, sliced

3 Tbsp fresh cilantro, chopped



Melt half the butter in a large nonreactive saucepan over medium high

heat. Saute onion and garlic 4-5 minutes stirring frequently, until onion is

softened. Transfer to a blender.

Add corn, fish stock and cornstarch and puree until smooth.

Melt remaining butter in same pan over medium heat.

Add the corn puree and cook 4-5 minutes, stirring frequently, until

thickened. Stir in milk and bring to a simmer.

Cover partially, reduce heat to low and gently simmer 10 minutes.

Add next 5 ingredients and salt to taste. Heat just to a simmer.

Serve hot, garnished with lime and cilantro.



Source: http://www.geocities.com/Yosemite/9758/shr22.htm











Lobster And Corn Chowder



1 Lobster (about 1 1/2 Lb)

2 md Potatoes

1 md Onion

4 Ears fresh corn (OR 2 cups frozen corn kernels)

1 qt Half-and-half

4 Tbsp Butter

1/8 tsp Cayenne pepper

1/4 tsp Salt

1/4 tsp Freshly-ground black pepper





Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle. Add

lobster , cover and boil for about 10 minutes. Remove and reserve the

shells and carcass for stock. Cut lobster meat into 2-inch pieces.

(Can wrap and refrigerate meat and shell overnight.) Peel and cut

potatoes into 1/2-inch dice. Mince the onion (1 cup). Remove the corn

kernels from the cobs (or drain and set aside thawed corn).

Cooking And Serving: Put the reserved lobster shells and carcass in a

large saucepan with the half-and-half. Bring to a boil, lower heat,

and simmer 4 minutes. Remove from heat and set aside. Melt the butter

in a soup kettle. Add the potatoes, onion and corn kernels and saute

over medium-low heat until the onion is translucent, about 5 minutes.

Strain the lobster cream over the vegetables, bring to a simmer, and

then simmer slowly until the potatoes are tender, 6 to 8 minutes. Stir

in the lobster meat, cayenne pepper, salt, and pepper. Simmer just

until the lobster meat is hot, about 5 minutes. Ladle into warm bowls

and serve with Corn Crisps.



Makes 4 servings.



Source: http://www.justseafoodrecipes.com/lo...lobst009.shtml









A-Maize-ing Corn Chowder



6 strips bacon

1 medium onion, chopped

2 potatoes, peeled and cubed

1/2 cup water

2 cups milk

2 cans (17 ounces each) cream style corn

1 can (16 ounces) whole kernel corn, drained

1/2 teaspoon salt

ground black pepper



Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2

tablespoons drippings. Crumble bacon and set aside.

Saute onion in reserved drippings until tender; add potatoes and

water. Cover and simmer 15 to 20 minutes or until potatoes are tender.

Stir in milk, corn, salt, and pepper to taste; continue to cook,

stirring frequently, until heated through. Sprinkle with crumbled

bacon to serve.



Source: http://www.geocities.com/webcipes2/soup/s51.html









--

Rec.food.recipes is moderated; only recipes and recipe requests are

accepted for posting. Please send recipes, requests, questions or

comments to Moderator Patricia Hill at

Please allow several days for your submission to appear.





Beef-Corn Chowder

Mussel And Corn Chowder

Sausage, Rice and Corn Chowder

Clam N Corn Chowder

Crab, Shrimp and Corn Chowder

Lobster And Corn Chowder

A-Maize-ing Corn Chowder







Beef-Corn Chowder



1 pound ground beef

1/2 cup chopped onion

3 cups diced potatoes

1 17-ounce can cream-style corn

1 10 1/2 ounce can condensed beef broth

3/4 cup water

1/4 teaspoon salt

1/4 teaspoon dried basil, crushed

dash pepper

shredded sharp American cheese



In skillet, brown beef and onion; drain. Transfer to crockery cooker.

Stir in remaining ingredients except cheese. Cover; cook on high-heat

setting for 3-4 hours. Stir before serving. Pass cheese to sprinkle

atop.

Serves 6-8.



Source: http://southernfood.about.com/librar...int/p112_4.htm









Mussel And Corn Chowder



Recipe By : Cooking Live Show #CL1A05/1A06

Serving Size : 1 Preparation Time :0:00

Categories : Cooking Live Import



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cup chicken stock

1/2 cup dry white wine

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

5 1/2 cups fresh corn (cut from about 3 ears)

3/4 cups heavy cream

1 tablespoon peanut oil

1 pound black mussels -- scrubbed well and

-- beards pulled off

1 red bell pepper -- cut into 1/4-inch

-- dice

1/4 cup freshly chopped flat leaf parsley



In a saucepan bring stock to a boil and add wine. Reduce heat to low

and keep liquid warm.



In a 2 quart heavy saucepan melt butter over moderately low heat and

whisk in flour. Cook roux, whisking, 3 minutes and add 1 cup stock

mixture, whisking vigorously until thick and smooth. Add remaining

stock mixture and bring to a boil, whisking. Simmer mixture,

uncovered, until reduced to 1 1/2 cups, about 5 minutes.

Add 3/4 cup of corn and simmer mixture 4 minutes. Force mixture

through a food mill (don't be tempted to use a food processor) fitted

with the medium disk set over a bowl and stir in cream and salt and

pepper to taste. Keep corn chowder warm.

In a large wok heat oil over high heat until it begins to smoke and

stir-fry mussels and bell pepper until coated well with oil, about 30

seconds. Cover wok and steam mussels until they begin to open, about 3

minutes. Stir in corn chowder and simmer, covered, until more mussels

open, about 2 minutes. Stir in remaining 3/4 cup of corn and salt and

pepper to taste. (Do not cook mussels until all are opened, because

already-opened mussels will overcook. Instead, discard any unopened

ones.) Ladle chowder into bowls and sprinkle with parsley.



Serve chowder with bread.

Yield: 3 servings

Source: http://www.recipesource.com/soups/soups/21/rec2103.html









Sausage, Rice And Corn Chowder



4 oz. Bulk pork sausage

1/2 cup converted long-grain white rice

1 med. Sweet potato, quartered and thinly sliced

4 cups creamed chicken

1 15 oz can corn, undrained

1 chicken bouillon cube



Cook pork sausage in med. Saucepan over med. Heat, breaking up chunks

with wooden spoon, until no longer pink. Remove sausage and discard

fat. In same pan, bring 1 1/3 cups water to a boil. Add rice and sweet

potato, return to boil, reduce heat, cover and simmer 20 min. until

tender. Add sausage, chicken, corn and liquid, 1 cup water and

bouillon cub. Stir until cube dissolves. Cool and freeze up to 3

months. When ready to serve, place over low heat and heat about 40

min. or til thawed, stirring often and breaking up frozen chunks.

Increase heat and cook until hot, stirring occasionally, about 10 min.



Submitted By Ali J

Source: http://www.cookingcache.com/sausager...nchowder.shtml









Clam N Corn Chowder



2 medium or one large onion, chopped

2 Tbsp butter or margarine

1 1/4 cups chicken broth

2 cups diced potatoes

1 bay leaf

1/4 tsp celery salt

2 can (aprox 7 oz) minced clams (I use baby clams)

1 can (16oz) creamed corn

2 cups milk

salt and pepper to taste



In a pot large enough to hold 3 quarts, cook onions in butter until

soft (but not brown). Add broth, potatoes, seasonings, and clams. Cook

covered 15 minutes, or until potatoes are cooked. Add corn, milk and

heat. It can be made richer by using a mixture of cream and milk.

Serves aprox 8.



I usually serve it with fresh, homemade bread or buns, but I think it

would be nice with corn bread as well.



Submitted By Corinne

Source: http://www.cookingcache.com/clamncornchowder.shtml









Crab, Shrimp and Corn Chowder



1/4 cup plus 1 Tbsp unsalted butter

1-1/2 medium onions, chopped

2 small cloves garlic, minced

4-1/2 cups corn kernels

1/4 cup plus 2 Tbsp fish stock or water

2-1/4 Tbsp cornstarch

3 cups milk

1-1/2 cups crabmeat or imitation crabmeat

6 ounces medium cooked shrimp , peeled

1-1/2 cups heavy cream

1/2 lb. roasted poblano or Anaheim peppers, diced

1-1/2 canned chipotle chile (optional), finely minced

3/4 lime, sliced

3 Tbsp fresh cilantro, chopped



Melt half the butter in a large nonreactive saucepan over medium high

heat. Saute onion and garlic 4-5 minutes stirring frequently, until onion is

softened. Transfer to a blender.

Add corn, fish stock and cornstarch and puree until smooth.

Melt remaining butter in same pan over medium heat.

Add the corn puree and cook 4-5 minutes, stirring frequently, until

thickened. Stir in milk and bring to a simmer.

Cover partially, reduce heat to low and gently simmer 10 minutes.

Add next 5 ingredients and salt to taste. Heat just to a simmer.

Serve hot, garnished with lime and cilantro.



Source: http://www.geocities.com/Yosemite/9758/shr22.htm











Lobster And Corn Chowder



1 Lobster (about 1 1/2 Lb)

2 md Potatoes

1 md Onion

4 Ears fresh corn (OR 2 cups frozen corn kernels)

1 qt Half-and-half

4 Tbsp Butter

1/8 tsp Cayenne pepper

1/4 tsp Salt

1/4 tsp Freshly-ground black pepper





Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle. Add

lobster , cover and boil for about 10 minutes. Remove and reserve the

shells and carcass for stock. Cut lobster meat into 2-inch pieces.

(Can wrap and refrigerate meat and shell overnight.) Peel and cut

potatoes into 1/2-inch dice. Mince the onion (1 cup). Remove the corn

kernels from the cobs (or drain and set aside thawed corn).

Cooking And Serving: Put the reserved lobster shells and carcass in a

large saucepan with the half-and-half. Bring to a boil, lower heat,

and simmer 4 minutes. Remove from heat and set aside. Melt the butter

in a soup kettle. Add the potatoes, onion and corn kernels and saute

over medium-low heat until the onion is translucent, about 5 minutes.

Strain the lobster cream over the vegetables, bring to a simmer, and

then simmer slowly until the potatoes are tender, 6 to 8 minutes. Stir

in the lobster meat, cayenne pepper, salt, and pepper. Simmer just

until the lobster meat is hot, about 5 minutes. Ladle into warm bowls

and serve with Corn Crisps.



Makes 4 servings.



Source: http://www.justseafoodrecipes.com/lo...lobst009.shtml









A-Maize-ing Corn Chowder



6 strips bacon

1 medium onion, chopped

2 potatoes, peeled and cubed

1/2 cup water

2 cups milk

2 cans (17 ounces each) cream style corn

1 can (16 ounces) whole kernel corn, drained

1/2 teaspoon salt

ground black pepper



Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2

tablespoons drippings. Crumble bacon and set aside.

Saute onion in reserved drippings until tender; add potatoes and

water. Cover and simmer 15 to 20 minutes or until potatoes are tender.

Stir in milk, corn, salt, and pepper to taste; continue to cook,

stirring frequently, until heated through. Sprinkle with crumbled

bacon to serve.



Source: http://www.geocities.com/webcipes2/soup/s51.html









--

Rec.food.recipes is moderated; only recipes and recipe requests are

accepted for posting. Please send recipes, requests, questions or

comments to Moderator Patricia Hill at

Please allow several days for your submission to appear.