I make corn chowder all the time, just a basic corn chowder...
anyone have a favorite recipe?
the corn in NJ has been really good this year so far..
but I'm going to eastern LI this week, and the corn out there is always so superior! I'm bringing home a bushel... (about $20, for approx. 144 ears)...
as compared to $0.50-$0.60 an ear here in the local farmstands in NJ (that's really expensive!)...
we give some to neighbors, and Deb brings about 1/2 Bu. to work for people to eat at lunch... (they have been asking about the LI corn since early June now)...

I'm just looking for a good corn chowder, that's a little better than the basic recipe...

Here's my recipe (it's good, but I bet there is a better one):

Corn & Potato Chowder

1 teaspoon oil
2 teaspoons sherry
1 cup onion -- chopped
1 cup carrot -- shredded
2 stalks celery -- sliced
2 cups red potatoes -- cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 cup fresh corn kernels (not frozen)
cayenne to taste
plain yogurt for garnish (optional)

Instructions
1) In large heavy saucepan, heat oil and sherry until bubbling.
2) Add onion and sauté 5 minutes. (If mixture appears dry, add 1-2 tsp.
3) water.)
4) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to
5) boil & cook over medium heat for 10-15 minutes, or until potato is tender.
6) Add milk & corn; simmer for 3 minutes or until corn is tender. Discard
7) bay leaf.
8) Puree 1 cup soup in blender, then return to pot.
9) Season with cayenne.
10) If desired, garnish with yogurt.

I use a basic recipe starting with sauteeing onions in butter (yup, you heard me) then adding sliced/chopped potatoes. I add a can of chicken broth and let the potatoes cook. Then add corn, sometimes fresh, sometimes frozen depends on the time of year. Then cream or 1/2 & 1/2. You'll have to come watch me make mine because I don't follow a recipe. But, I use evaporated milk most of the time which gives it a richness (skim evap.) and add handfuls of cheddar or whatever I'm trying to get rid of at the time. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> I also make it with sweet potatoes, sometimes, and that's extra special! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Hubby's fav. Have been known to toss in a shrimp or three (coarsely chopped), pieces of lobster or combinations. Yeah, baby, whatever I have goes in and tastes yumma!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> Contessa

I cook a FEW strips of bacon nice and crispy, then saute the onions in about a tspn of bacon grease. (I know Contessa won't try this one LOL)

I add the crispy bacon all crumbled up on top just before serving.

Gives it another layer for the palate.

your recipe sounds basic but very tasty! i've made corn chowder recently, my first corn chowder, and it came out delicious. however, it was cooked in the slow cooker, my new favorite appliance. i'll be happy to post the recipe if u r interested.

So post already <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

YES! please post, I love using the slow cooker!

from all the posts, I'm getting the sense that "basic" is best! why ruin a good thing?

corn chowder (slow cooker), serves 4

1tbsp unsalted butter
1 yellow onion, chopped
3 cups corn, fresh or frozen
4 cups veg stock, chicken stock, or water
2 cups heavy cream or half-and-half
chives, for garnish

over med-high heat melt bulter in a large saute pan, then saute onion for about 10min until lightly browned. transfer to the slow cooker and add 2 cups corn and stock/water. cover and cook on low for 5-6hrs until chowder is rich and sweet.

puree the soup until smooth using a blender. add the cream and remaining corn and stir well. cover and cook for approx 20min until heated through. season to taste, s&p. garnish w/ chives.

like i said, this was my first corn chowder so i'm no expert. but the simplicity and outcome won me over. hope u enjoy!

Thanks for the recipe! I am not sure that it would get warmed up in only 20 minutes though after you add the cream?? I have a really old crockpot that doesn't heat that fast, so I don't think mine would for sure. I keep thinking I will buy a new one, but the old one keeps chugging along.. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

I thought I was the only one that still had an "original" one. We got it for a wedding gift 35 years ago and I have never replaced it. I sure would like one that could be immersed.

i bought the hamilton beach 3-in-1 slow cooker, comes with 3 size crocks- 2, 4, and 6qts. i love it. soup turned out fine, as written... but i should've written adjust heating time as needed <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Got ours as a wedding gift 30 years ago!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Our liner does come out. It never would have been around this long if it didn't! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Well, then we must have the oldest one around-nothing comes out. I have to fill it with water and be careful not to get it wet by the cord. It's also the lovely avocado green that was so popular back then <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Guess I should really spring for a new one.

Wow, two strikes!! Two strikes would mean it is OUT to me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

wow, i think carol may be right; it sounds like u may need to retire that thing. u should consider this one:
Hamilton Beach 33134 3-in-1 Slow Cooker with 2-, 4-, and 6-Quart Crocks
it's really inspired me to start cooking with the slow cooker. it's nice having the options of different size crocks, depending on the recipe. and an added bonus, aesthetically it's beautiful. the crocks come in earth tone shades of yellow, green, and red. food for thought.

You're right, that sounds great. But I'm so cheap that if something still works I have a hard time buying something else. And you never know when avocado green might come back into style, do you? <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> But I think I'll go out this weekend and buy a new one, you talked me into it.

I had one in Harvest Gold! There were only 2 choices back in the day....Avacado Green and Harvest Gold. I even had a Harvest Gold Fridgidare, GE stove and then later on got a dishwasher in H.G. Of course then the small appliances had to match!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> Man, I was all color coordinated! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />
Ahhh....those were the days!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

wow, they've come a long way... avocado green to stainless steel <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

we have two crock pots... one small one, maybe holds a quart and a half...
The other is a very large one... both SS with removable cores...
Had em both for about ten years...
BUT we still have my parents avacado green one in the basement somewhere...

OK... I made this last night... took a little from everyones suggestions (Thanks to All!)... and added some of my own ideas...
sauted salt pork, onions (two large sweet) & celery (one small heart bunch, chopped)...
Then added chicken stock & some of the "corn water" from when I cooked corn the night before, that I saved for the soup...
eastern with potatos & dried thyme & some chopped jalepenos & 1 tbsp. chopped garlic...
cooked until potatos were done then used the "outboard" (or motor boat) on it til smooth...
added 2 cans evaporated milk & a cup of half & half...
added the kernels from 10 ears of cooked corn (leftover from company Sat. Night) & 1/4 tsp cayenne...
cooked until the corn was heated thru...
added Garlic & Herb croutons for a topping with a dolop of plain greek yogurt on top of that in each bowl...
then sprinkeled with chopped bacon bits & chives...
I cheated and used those chopped (real) bacon bits you get in a bag... not fresh...
It was outstanding! sweet & a little spicy...
and we have plenty leftover for a couple of nights...

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

sorry, I don't have exact amounts for all the ingredients...
I used the tried and true "that looks like enough" measurement method...

For what it is worth here is mine. It is a southwestern corn chowda that will warm you up on a cold night and make you want to dance on a hot one

1 cup of granulated sugar in 1/2 cup water. boiled and set aside

In a large pot dice and boil 4 sweet potatoes. cool and set aside

In another large pot 6 cups of chicken or vegetable stock. Bring to a boil and turn down to a simmer and then add
1 diced white onion
3 stalks of finely diced celery
2T Chopped Garlic
4T freshly squeezed lime juice
add your sugar water
4T finely chopped chipotle peppers
4 cups of fresh or frozen corn (never canned)
1 can of drained and rinsed black beans
1 bu chopped cilantro
1 bu sliced scallions

Make a roux with 1 stick of butter and some flour (about a cup). Cook till smooth and then turn up the heat on the soup and add roux to boiling soup and wisk in. When thickened add your cooked sweet potatoes. I have served it with crushed up Tortilla chips in the soup to add a different twist. Both ways are memorable. No cream in this recipe. If you want it thicker just make some more roux and repeat the process

That sounds reaally good for a sw twist! Looks like a keeper! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
never thought about using sweet potatos before...
I'm definately going to try this one!

I'm picking up two Bu. of fresh corn at Harbes Farm on the North Fork of LI Wed...
They have the best corn anywhere!
(it's guaranteed! If you don't like it or anything is bad, they refund all your money!)
I give some to neighbors & friends (been doing this for 15 years) and Deb brings a 1/2 Bu. to work on Friday... (they do a Friday food thing every week)...
The people at her work have been asking for it since early June...
Corn is like $0.40-$0.45/ear (and $0.60 per ear here in NJ) that's fresh picked that day at the farmstands...
but a whole Bu. is only ~$25 (~144 ears)...