Conh Chowdah (Corn Chowder) Recipe - Allrecipes.com
Conh Chowdah (Corn Chowder) Recipe
  • READY IN 35 mins

Conh Chowdah (Corn Chowder)

Recipe by  

"A wonderful, filling chowdah!"

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Ingredients Edit and Save

Original recipe makes 4 - 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Remove corn kernels from the ears of corn.
  2. Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
  3. Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2005

This is a nice recipe, but I made several changes to intensify the flavor. I added a couple of finely chopped celery ribs, a diced potato, three large squares of instant chicken bouillon, and a little crushed basil. I used half-and-half instead of heavy cream (this dish is WAY rich enough without heavy cream!!) and also cut the cream to ONE quart. I would probably add more corn and vegetables next time to make it more of a thick chowder.

 
Most Helpful Critical Review
Nov 20, 2009

Ok I am revising my review for this. The basic recipe here is good. But it is very, very basic. To me it tasted like bland cream with corn in it. It wasn't smooth or flavourful in anyway. Ok so let's fix it by adding some cubed potatoes, chicken stock and half the cream. Add some garlic and chopped parsley, a dollop of butter to make it smooth and thicken it ever so slightly with corn starch as well. Also substitute the 2 quarts of whipping cream with only 1 quart of it and 1 can of evaporated milk. The way this recipe is written is not tasty at all. It needs something more added. I will give it 2 stars for the basic recipe, but it definitely needs major tweeking.

 

20 Ratings

Dec 11, 2003

good basic recipe, however i added a pound of fresh crabmeat, used 8 ears of fresh corn, 2 yellow onions and lots of freshly ground pepper. (toasted garlic french bread is mandatory with this dish).

 
Nov 07, 2007

my parents can be picky when it comes new new foods,But when I made this chowder the whole pot was gone. I revised it a little. I used two cans creamed corn and one can whole in place of the ears.

 
Jun 30, 2008

This is an excellent starting point recipe. I did mostly substitute the heavy cream for 1 fat free half and half, 1 regular half/half and added only about 1/4 cup of the heavy cream just to thicken it a little bit and cut down some on the fat. I also added potatoes to it. Overall this is a great recipe. Everyone raved about it. It is rich and creamy even using mostly the half/half. Taste great after letting it sit over night. Definite keeper. I use all the time

 
Jul 19, 2010

with additions. Used half the heavy cream and substituted chicken broth. Also added about 3 potatoes, and 2 cloves minced garlic. An AMAZING use of fresh corn especially when it is plentiful in the summertime. Also finished with some Texas Pete. YUM!

 
Jul 12, 2008

This recipe was to bland and used far to much cream. I should have read the reviews so that I knew what else to add. My family gave this chowdah the thumbs down.

 
Oct 06, 2011

Some of you are gonna have issue with this but... This was good but with some of the modifications I borrowed from several of the reviewers. I used the frozen corn simply for ease but also appreciate the added nutritional benefit. I also opted for half and half instead of the heavy cream. Anyone do a comparison of calories there?! I used less than a 1/2 of the recommended amount. Cut the amount of onion in half, enhanced with dried Hatch chile and a little garlic. Also added about 2 cups of shredded breakfast potatoes. My husband ate this, my son loved it (multiple comments of "that was good") and I also appreciated my first attempt at Conh Chowdah. :) Hope you don't mind my modifications Michelle. Your soup was a great base recipe. And thank you to the other reviewers for their suggestions.

 

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Nutrition

  • Calories
  • 892 kcal
  • 45%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 288 mg
  • 96%
  • Fat
  • 85.1 g
  • 131%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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