Corn Chowder Recipes (2024)

Amish Kitchen's Corn Potato Chowder Recipe

• 6 medium potatoes (diced)
• 2 stalks of celery
• 1/2 cup onions (optional)
• 1 teaspoon salt
• 3 tablespoons butter or margarine
• 6 tablespoons all-purpose flour
• 3 cups milk

Directions:
Cover potatoes and celery with water and boil until almost tender. Add 2 cups cooked corn. In another pan, heat butter or margarine. Stir in flour. Add milk. Add potato-corn mixture including water to milk mixture. Stir and then let it sit for 5 minutes. Serve.

Bacon Corn Chowder Recipe

• 6 strips bacon, diced
• 3/4 cup diced celery
• 1 small onion, diced
• 1 cup diced uncooked potato
• 1 cup water
• 1 cup milk
• 1 (14 3/4 ounce) can cream style corn
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Direction:
In saucepan, cook the bacon, celery and onion over medium heat until the bacon is cooked. Drain. Add the potato and water. Cover and simmer 20 minutes or until the potato is tender. Stir in corn, milk and seasonings. Heat through but do not boil.

Butter Bean And Corn Chowder Recipe

• 1 cup vegetable broth
• 2 cups cooked butter beans
• 1 (15 ounce) can creamed corn
• 1 small carrot, coarsely chopped
• 1/4 cup finely chopped celery
• 1/2 teaspoon oregano
• salt and pepper to taste

Directions
In a 2 quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.

Canadian Corn Chowder Recipe

• 1 square salt pork (2") -- in 1/2" cubes
• 1 large onion -- sliced
• 4 cups white potatoes -- peeled and diced
• 2 cups water
• 3 cups fresh cut from the cob corn
• 4 cups milk
• 2 teaspoons salt
• 1/8 teaspoon pepper

Directions
In large pot, cook pork until well browned, stirring often. Add onion. Cook and stir for 2 minutes. Add potatoes and water. Cover and cook for 10 to 15 minutes. Add corn, milk, salt and pepper. Heat to a simmer.

Canyon Ranch Roasted Corn Chowder Recipe

• 2/3 cup fresh or frozen corn
• 2 1/2 teaspoons canola oil
• 1 tablespoon minced garlic
• 1/3 cup chopped yellow onion
• 2 teaspoons minced jalapeño pepper
• 1/4 cup chopped green chilies
• 1 tablespoon chopped fresh cilantro
• 1 1/4 teaspoon chopped oregano leaves
• 1 1/4 teaspoon ground dried basil
• 1/4 teaspoon dried red pepper flakes
• 1 1/4 teaspoon chili powder
• 2 1/2 teaspoons ground cumin
• 1 2/3 cup water
• 3 cups cream corn

Directions
Preheat oven to 350°. Lightly coat or spray a sheet pan with canola oil. Spread corn evenly over sheet pan. Roast in oven for 5 to 10 minutes. In a large saucepan, heat canola oil over medium heat. Add roasted corn, garlic, onions, jalapeño and green chili and cook until onions are translucent. Add cilantro and oregano and sauté briefly. Add dry herbs and spices and sauté for 30 more seconds. Add water and cream corn and cook over medium-low heat for 30 to 45 minutes. Cool. Transfer to a blender container and puree until smooth.

Cheap and Easy Corn Chowder Recipe

• 1 package ramen noodles, season packet removed, noodles broken
• 1/2 cup frozen corn or canned corn
• 1/2 cup softened cream cheese
• milk, if needed

Prepare ramen according to package (without seasoning packet). Combine the drained ramen noodles, corn and cream cheese in a saucepan. Heat over medium heat, stirring, until cheese is melted. Add milk if needed until desired consistency.

Cheddar Corn Chowder Recipe

• 10 slices bacon
• 1 tablespoon butter
• 1 cup chopped onion
• 1/4 teaspoon celery seed
• 30 ounces cream style corn
• 2 cups (2%) milk
• 2 cups Cheddar Cheese -- grated

Directions
Cook 6 of the bacon slices either in a microwave or in a pan, until crisp. Crumble and set aside. Chop the other 4 slices. Melt butter in a 2 1/2 quart saucepan. Add bacon and cook over medium heat for 4 minutes. Add onion and continue cooking until the onion is soft, about 5 minutes more. Add celery seed, cream style corn and milk. Heat until hot, but not boiling. Add the grated cheese a handful at a time, stirring until cheese is melted. Then add the next handful. Pour chowder into bowls and garnish with crumbled bacon.

Cheesy Sausage Corn Chowder

• 1 pound mild pork sausage
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 ribs celery, chopped
• 3 tablespoons flour
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• dash thyme
• 2 teaspoons fresh chopped parsley or 1 scant teaspoon dried parsley flakes
• 2 1/2 to 3 cups chopped potatoes
• 1 carrot, fine dice
• 1 can corn with peppers, drained, or 1 1/2 to 2 cups Southwestern corn blend
• 1 cup heavy cream or half-and-half
• 1 cup shredded Cheddar cheese

Directions
Cook sausage in a large saucepan with onion, garlic, and celery, breaking sausage into small pieces. Drain excess fat; stir in flour until well incorporated. Add chicken broth and seasonings. Add vegetables and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender. Add cream and cheese and heat until cheese is melted and soup is hot. Taste and adjust seasonings, adding more salt and pepper if needed. Serves 6.

Chicken Corn Chowder Recipe #1

• 1 pound chicken breasts skinned and boned
• salt and pepper to taste
• 3 tablespoons butter
• 3 cups corn kernels fresh or frozen
• 3 ounces lean salt pork or bacon in 1/4 inch dice
• 3/4 cup finely diced onions
• 1/2 cup finely chopped celery
• 2 cups potatoes in 1/2 inch dice
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tablespoon finely chopped fresh parsley

Directions
Dry the chicken breasts with paper towel and season with salt and pepper. Melt the butter in a heavy sauce skillet over medium heat. When hot add the chicken and turn several times with tongs do not let it brown. When it has taken on a milky caste and all of the rawness is gone, reduce the heat to low, cover the skillet and cook until the chicken is firm to touch, about 6 minutes. Set-aside until cool then cut into ½ inch cubes and reserve. Process or blend 2 cups of the corn until smooth puree. Scrape down the sides of the container once or twice during the operation. Try out the pork or bacon dice in a medium, (4 quart) saucepan over medium heat until the bits have given up their fat and are crisp and brown. Lift out the bits with a slotted spoon and add to the chowder later.Pour off all but 2 tablespoons of the fat. Add the onions and celery, lower heat and cook until vegetables are soft and a light brown, about 8 to 10 minutes. Stir in the cubes of chicken, the pureed corn, the whole corn kernels, potatoes and chicken stock. Bring to a boil over high heat, reduce to low and simmer, partially covered for about 15 to 18 minutes until potatoes are tender. Sir in the cream and parsley and continue to simmer another 3 minutes. Serve immediately in heated soup plates and garnish with parsley.

Chicken Corn Chowder Recipe #2

• 12 cups chicken stock (homemade is best)
• 4 cups diced cooked chicken
• 1 cup diced onion
• 2 large cloves of garlic minced
• 1/2 cup finely diced celery
• 1 cup finely diced carrot
• 6 cups corn (freshly cut off the cob is best)
• 2 tbsps. olive oil
• 2 bay leaves
• 1 tsp cumin
• 1 tsp corriander
• salt and pepper to taste
• 3 large potatoes peeled and 1/2" diced
• 2 cups light cream
• 3 tbsps. butter
• 2 tbsps. flour
• 2 tbsps. very finely minced jalepano pepper

Directions
Using a 5 qt. or greater pot heat oil, add onions, carrot, garlic, celery and potatoes, salt and pepper to taste, saute till onions are nearly opquae. Add Chicken stock, diced chicken, bay leaves, cumin and corriander. Slow cook for apporximately 40 mins or till carrots and potaotes are tender. Add the corn and simmer for 10-15 minutes. Reduce your soup to add a deeper and richer flavor (I usually reduce by 1/8 volume). In a small saucepan add butter and melt, add flour and make a rue salt and pepper to taste slowly add your cream and over low heat cook for 10 minutes add a few large spoons of your chicken stock then pour into the soup. The very last step is adding the jalepano, the finer the pepper is chopped the greater the impact of the heat, it kinda hits the back of your mouth as it goes down. This can be served warm, hot or even room temp. Add a little dipping bread and it makes a great meal for a fall evening.

Chilled Corn Chowder Recipe

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons cumin
• 3 tablespoons all-purpose flour
• 4 1/2 cups vegetable broth
• 3 medium potatoes, peeled and cut into 1/4-inch cubes
• 6 cups fresh corn kernels
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup thinly sliced scallions
• 6 tablespoons tomato salsa (optional)

Directions
Combine the oil and butter in a large pot over a medium flame. Add the onion and cumin and saute for about 4 minutes, or until just tender. Sprinkle in the flour and cook, stirring frequently, another 3 minutes. Add the broth and potatoes, then bring to a boil. Reduce heat to low, cover and cook until potatoes are tender, about 15 minutes. Add the corn, salt, black pepper and cayenne pepper and cook an additional 5 minutes. Transfer 3 cups of the soup to a blender or food processor and puree until smooth. Return soup to the pot and stir until well mixed. Transfer the soup to a bowl and cover with plastic wrap. Refrigerate until cool, about 2 hours. Stir soup well just before serving. Garnish individual bowls of soup with scallion slices. If desired, place a tablespoon of salsa in the center of each bowl. Optional: During the final simmering, stir in 1/2 pound grated cheddar cheese. Heat just until melted, but do not boil.

Clam Chowder Canadian Military Style

• 1/2 cup butter
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 cup all-purpose flour
• 2 (6.5 ounce) cans minced clams, drained with juice reserved
• 2 potatoes, peeled and cubed
• 1 (12 fluid ounce) can evaporated milk
• 1/2 teaspoon dried thyme
• salt and pepper to taste

In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

Classic Corn Chowder Recipe

• 3 large potatoes peeled and chopped
• 4 large carrots peeled and chopped
• 3 celery stalks chopped
• 1 large onion peeled and chopped
• 1- 16 oz bag of frozen corn
• 2 cans cream corn (or in place of the 16oz and the 2 cans cream corn you can use a 2lb bag of frozen corn)
• 1 cube butter
• 2 tsp. salt
• 1 tsp. pepper
• 3 Tbls. parsley
• 2 cans evaporated milk
• 1 c. parmesan cheese ( if you use fresh cheese, add the last 10 min. of cooking and stir a lot!)
• 1/2 c. flour

Directions Put the first 11 ingredients in a pot, cover with water and bring to a boil. Simmer about an hour. For a richer flavor replace some of the water with chicken broth. Add the last three ingredients. I mix the dry cheese with the flour and add a little water to make a paste and then add that to the soup. Simmer on low and stir often until done. You can use a crockpot to avoid sticking

Colby Corn Chowder Recipe

• 6 large potatoes, peeled and cubed
• 1 teaspoon salt
• 1 large onion, chopped
• 1/4 cup butter
• 28 ounces cream style corn
• 4 strip bacon, cooked, crumbled
• 3 cups milk
• 8 ounces Colby cheese, cubed

Directions
Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. Meanwhile, in a skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.

Corn Chowder

• 1/2 cup diced bacon
• 4 medium potatoes, chopped
• 1/2 medium onion, chopped
• 2 cups water
• 2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
• 2 teaspoons salt
• pepper to taste
• 2 cups half-and-half or light cream, scalded

Directions
Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil.

Corn Sausage Chowder Recipe

• Corn Sausage Chowder
• 1 pound bulk pork sausage
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 1/2 cup diced red bell pepper
• 1/2 cup brandy
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon basil
• 1 bay leaf
• 4 cups of 1/2-inch peeled diced potatoes
• 3 cups water
• 2 tablespoons chicken base
• 1 can whole kernel corn drained
• 1 cup milk
• 2 cups whipping cream
• 3/4 cup flour mixed with 1/2 cup corn oil to make a roux
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon poultry seasoning

Directions
In large soup pot over high heat brown sausage then drain off fat. Add onions, celery and bell pepper. Sauté until onions are transparent. Add brandy and reduce until almost gone about 2 minutes. Add marjoram, rosemary, basil, bay leaf, potatoes, water, chicken base and corn. Reduce heat and simmer until potatoes are tender about 10 minutes. Add milk and whipping cream and bring to boil. Reduce heat to medium-low then whisk in roux gradually letting soup thicken to desired consistency then season with salt, pepper and poultry seasoning.

Crab And Corn Chowder Recipe

• 1/2 c. butter (1 stick)
• 1 lrg. onion, finely diced
• 4 lrg. potatoes, cubed and cooked (I microwave them)
• 1 c. half and half
• 1 c. evaporated milk
• 1 c. clam broth
• 2 cans canned whole Kernel corn (Drained but save the Juice)
• 1 can Creamed corn
• 2 t. Old Bay Seasoning
• 1 1/2 pounds fresh crabmeat

Directions
Preheat a 6-quart soup pot on medium heat with butter. Add onions, whole corn, and half of the crabmeat. Cook until onions are clear. Add Old Bay seasoning and Cook 3 minutes longer. Add clam broth, liquid from corn, and creamed corn. Bring to boil and add evaporated milk and half and half. Slowly bring chowder to a low simmer, being careful not to boil. Add potatoes. Add the remainder of the crabmeat the next day, just before serving the chowder. Cool chowder in refrigerator overnight and serve the following day - if you can wait that long. All chowders are always best if made the day before...

Creamy Corn Chowder Recipe

• ¾ cup chopped onion
• 2 t. butter
• 1 cup frozen hash browns
• 1 cup diced ham
• 1 pkg. frozen corn
• 1 can creamed style corn
• 1 can of cream of mushroom soup
• 2 ½ cup milk
• salt and pepper to taste

Directions
Combine all ingredients in crock pot cook 4 to 5 hours.

Creamy Vegan Corn Chowder

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 clove garlic, minced
• 2 1/2 cups water
• 2 cubes vegetable bouillon
• 2 cups corn
• 2 cups soy milk
• 1 tablespoon flour
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

Directions
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Crockpot Beef and Corn Chowder

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 3 cups diced potatoes
• 1 can cream-style corn, about 16 ounces
• 1 can (10 1/2 ounces) condensed beef broth
• 3/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil, crushed
• dash pepper
• shredded sharp American cheese

Directions
In skillet, brown beef and onion; drain. Transfer to crockery cooker. Stir in remaining ingredients except cheese. Cover and cook on HIGH 3 to 4 hours. Top each serving with a little shredded Cheese.Serves 6 to 8.

Potato Soup and Corn Chowder

• 4-5 med. potatoes, cubed
• 3 tbsp. bacon drippings (can add bacon pieces if you wish)
• 1 med. onion, diced
• 2 cans cream of chicken soup
• 2 cans milk
• 1 tsp. salt
• Chopped parsley

Directions
Brown onion in bacon drippings. Add potatoes and about 1 cup water. Cover and bring to a boil. Cook on low until potatoes are tender. Add 2 cans of soup and 2 cans of milk. Salt to taste and add parsley. Simmer to blend flavors. Serves 6. TO MAKE CORN CHOWDER: Add 1 or 2 stalks diced celery and 1 shredded carrot to potatoes and onions. About 5 minutes before potatoes are done, add 1 package frozen corn. Follow rest of recipe above, adding soup and milk, etc. You will have 8 to 10 servings of soup.

Shrimp And Corn Chowder Recipe

• 4 slices bacon, stacked and diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 TB. flour
• 1 lb. potatoes, peeled and diced
• 1 1/2 c. whole milk
• 1/2 c. heavy cream
• 2 c. chicken stock
• 1 (15.5oz) can whole kernel corn, drained
• 1 tsp. dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb. medium shrimp, peeled and deveined (cut in pieces if you prefer)

Directions
Heat a 3-4 quart saucepan over medium heat. Add bacon, cook until crisp. Remove with a slotted spoon, drain well and set aside. Drain of all but 1 TB of bacon drippings. Add onion and bell pepper; cook stirring as needed for 5 minutes or until soft. Add flour, stir until blended with fat. Stir in remaining ingredients except shrimp. Bring to a boil, stirring bottom of saucepan and taking care to get into the corners. Reduce heat, partially cover and simmer 10 minutes. Stirring occaisionally or until potatoes are tender. Add the shrimp and simmer 1-2 minutes. Serve and sprinkle with bacon. *** you can also kick it up and garnish with shredded cheese

Spicy Corn Chowder Recipe

• 3 C chicken broth
• 1 large potato, diced
• 4 slices bacon
• 1 small onion, chopped
• 1 diced red bell pepper
• 1 can chopped green chilies
• 1 chipotle pepper, diced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 can Evaporated milk
• 4 C frozen corn
• 1/4 cup (1/2 stick) butter
• 2 C Shrimp (optional)
• 1/4 cup all purpose flour
• 1 C diced tomatoes
• Minced fresh cilantro
• 1 C Spicy Cheese (optional), shredded
• Salt and White Pepper to taste

Directions
Bring broth to a boil. Add potatoes and cook 10 minutes. Set aside. Cook the bacon until the fat renders. Transfer the bacon to the broth and potatoes. To the bacon fat, add the onion, red bell pepper, green chilies, chipotle pepper, cumin and cayenne. Sauté until vegetables are tender, about 8 minutes. Add the vegetables (including the corn) to the broth. Melt the butter in the saucepan and sauté the shrimp until they turn opaque. Add the shrimp to the broth mixture. To the butter add the flour (to make a roux) and stir 1 minute. Add the roux, milk and tomatoes to the broth. Bring mixture to boil. Add the shrimp. If desired, puree 1/3 of the soup. Ladle soup into bowls. Garnish with cilantro and cheese if desired and serve. Serves 4.

Tomato Corn Chowder Recipe

• 16 ounce can whole kernel corn
• 1 pound ground beef
• 2 cups sliced onion
• 2 cans condensed tomato soup
• 2 soup cans water
• 1 tablespoon vinegar
• 1 teaspoon oregano leaves crushed
• 1/2 teaspoon salt

Directions
Drain corn, reserving 1/4 cup liquid. In 3 quart saucepan brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat. Pour off fat. Add reserved corn liquid and remaining ingredients. Heat stirring often.

Corn-Potato Chowder

• 2-3 slices bacon, cut in tiny pieces
• 1 med. onion, chopped
• 1/2 c. diced celery
• 2 c. diced raw potatoes
• 3/4 c. water
• 1 1/2 c. milk, warmed
• 1 (16 oz.) can whole kernel corn
• 1/2 tsp. marjoram
• 1/2 tsp. salt
• 1 tbsp. butter
• Pepper

Directions
In a large heavy saucepan fry bacon until crisp. Remove bacon and drain on paper towel. Pour off fat except for 1 tablespoon. Add onions to saucepan and saute until transparent, not brown. Add potatoes, celery and water. Bring to the boil, then reduce heat. Cover pan and simmer for 10 minutes or until potatoes are tender. Add remaining ingredients and heat just to boiling.For a richer chowder replace 1/2 cup regular milk with evaporated milk or light cream. Chowder has more flavor if it is made ahead and allowed to sit for several hours. Reheat before serving. Makes 6 servings.

Slow-Cooker Corn Chowder

• 1 tablespoon vegetable oil
• 2 medium carrots, finely chopped
• 1 stalk celery, finely chopped
• 1 small onion, finely chopped
• 1 large idaho potato(about 1 pound, peeled and cut into 1/2-inch cubes)
• 3 cups low sodium chicken broth
• 1 bay leaf
• 3/4 teaspoon dried thyme
• 1/8 teaspoon paprika
• 4 cups frozen corn kernels
• 2 cups milk
• 3 tablespoons cornstarch
• 2 tablespoons white wine
• 1 tablespoon fresh thyme, chopped
• 3/4 teaspoon salt
• 5 slices ready-to-serve bacon, prepared according to package directions and crumbled

Directions
Place oil in a 4-6 quart stovetop-safe slow cooker bowl over medium-high heat on stovetop (use a skillet if your slow cooker bowl is not stovetop safe!).Cook carrot, celery and onion for 7 minutes or until softened.Transfer to a slow-cooker base and add potatoes to bowl.Pour broth over top and add bay leaf, dried thyme and paprika.Cover and cook on high for 1 1/2 hours or low for 3 hours, or until potatoes are cooked through.Stir in corn and milk; cover and cook for 1 hour or until heated through.In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes.Stir in fresh thyme and salt.Using a potato masher, gently mash the soup until slightly thickened.Sprinkle each serving with a generous 1/2 T crumbled bacon and serve immediately.

Vegan Tofu and Corn Chowder

• 4 tablespoons margarine
• 2 small onions, finely chopped
• 2 teaspoons mild curry powder
• 2 teaspoons paprika
• 1/2 cup all-purpose flour
• 4 cups vegetable stock
• 4 cups soymilk, plain unsweetened
• 1(10ounce)package frozen corn, defrosted
• 1(14ounce) firm tofu, drained and cubed
• 2 tablespoons fresh parsley, chopped

Directions
Melt margarine in a large saucepan and gently cook onions until soft.Stir in curry powder, paprika and flour and cook for 1 minute. Gradually add stock while wisking, and bring to boil, stirring often.Stir in soymilk and corn and simmer for 5 minutes.Stir in tofu and simmer another 5 minutes. Garnish with parsley. :).

Iowa Ham and Corn Chowder

• 1/2 cup onions, chopped
• 1/2 cup water
• 1(14 1/2ounce)can chicken broth, divided
• 2 cups frozen southern style hash brown potatoes
• 3 tablespoons margarine, melted
• 3 tablespoons flour
• 1(16ounce)can creamed corn
• 1/2 cup whole milk
• 1 cup ham, diced
• pepper
• Garnish
• crumbled bacon or cayenne pepper or paprika or parsley or green onions or chives or shredded cheese

Directions
Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.Cook over medium heat about 10 minutes, or until potatoes are tender.Use a spoon or masher to crush potatoes.Combine margarine and flour; stir into potato mixture.Blend in remaining broth, stirring until thickened.Stir in corn, milk, ham and pepper.Cook on low heat until chowder is hot.Top individual servings with desired garnishes.

Smoky Bacon and Corn Chowder

• 8 ounces sliced bacon, cut into 1/2-inch pieces
• 1 large sweet onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes(or to taste)
• 2(10ounce)packages frozen corn
• 3 cups chicken broth or vegetable broth
• 1 cup half-and-half
• kosher salt and pepper
• 4 scallions, trimmed and thinly sliced

Directions
Cook bacon in large saucepan or dutch oven over medium heat until crisp, about 8 minutes, and transfer to paper towels to drain.Discard all but 2 Tbs of drippings and return pot to medium heat.Cook the onion, stirring occasionally until soft, 5-7 minutes.Add garlic, paprika and red pepper flakes and cook, stirring, 2 minutes.Stir in the corn, broth and half-and-half and bring to a boil.Reduce heat and simmer for 15 minutes.Transfer half of the soup to a blender or food processor and puree until smooth.Return to pot, season with salt and pepper and stir to combine.Serve in bowls topped with bacon and scallions.