I made Corn Chowder for the first time the other day. It was wonderful. So creamy and sweet. There was a great crunchiness from the fresh corn I used. I added a little cheese and some green chiles to the top of the chowder and then proceeded to eat not one, but two bowls full!
Yesterday, I shared some corn salsa recipes, one of mine and a few of my blogging friends recipes too. If you hang around here much, you know that we are getting a lot of corn from our CSA right now. I am learning to be very inventive when it comes to finding recipes that use corn.
We all know that corn is a great side dish for dinner, but I wanted to find a way to use corn for breakfast and dessert too. So what did I do? I asked a couple of my very best blogging buddies. They were able to help me out! I new they would. You will see their recipes soon enough! Be patient!
I found this recipe, along with many others, in one of my favorite cookbooks. The book is by Ree Drummond, The Pioneer Woman. You all know her – she hangs out on the ranch with the Marlboro Man, her children, dogs and lots of cows. You also know that I love, love, love her cooking. I think I might even have a little crush on her! If you visit me often, you will have seen my recipes for: creamy Pioneer Woman Potato Soup, sliders, Best Shrimp Recipe Ever,and quiche that were fashioned after a Ree Drummond recipe. There are more of her recipes on my site, but you will have to dig around to find them!
- 2 slices Bacon, Cut Into 1/2-inch
- 2 Tablespoons Butter
- 1-1/2 whole Yellow Onion, Diced
- 5 ears Corn, Shucked (about 4 Cups)
- 1 whole 4-ounce Can Diced Green Chilies
- 32 ounces, Chicken Broth
- 1-1/2 cup Heavy Whipping Cream (don't skimp!)
- 1/2 teaspoon Kosher Salt
- 3 Tablespoons Corn Meal
- 1/4 cup Water
- Slice the corn kernels off the cob*. Set aside.
- Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes.
- Add in diced onion and stir, cooking the onion for 3 to 4 minutes.
- Add butter and melt.
- Add corn. Stir and cook for one minute.
- Add chile and stir.**
- Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
- Combine cornmeal with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.
- *I use an angel food pan to cut my corn. The end of the corn cob sits in the hole of the pan and when I slice the corn, it all falls into the bottom of the pan. Saves on a big mess.
- ** I added the chile to the top of my chowder. Not everyone in my family likes chile, crazy right?
Fresh Corn and Rhubarb Cake by Hungry Little Girl
Bacon and Corn Hotcakes By Spatulas on Parade
Thanks for visiting I hope you will be back tomorrow for more corn recipes. I will be sharing a few main dish recipes. You won’t want to miss them!
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