Searching for recipes for corn chowder...& corn fritters?

I had the best corn chowder while in Tennesee and would love an authentic southern recipe. Also for corn fritters...and what do you serve with the fritters?...Any kind of dipping sauce or do you eat them plain?Searching for recipes for corn chowder...%26amp; corn fritters?
6 nice sized potatoes


1 can whole tomatoes


2 cans of corn


corn starch and water mixture to thicken ( later)


garlic powder


salt


1/3 chopped onion


1 small can of tomato paste


1 cup of milk


1 stick o butter





peel and cut potatoes into quarters boil until almost done ( where you can easily put fork thru them)


add butter


pour in seasonings ( can add other if you like)


and tomatoes and tomato paste and onions


add milk let simmer 10 minutes


add corn let simmer 5 minutes


( you can add the juice from the corn your call)


bring back up to boil.. while boiling add in corn starch mixture to get the thickness you want....


let simmer 5 more minutes


you can also add ham or bacon bits....


my mom add sour cream


i make this all the time its the recipe that i got from my step dad's sister who was raised in tennessee


good luck! darn now i want some and its 4 am so its a little late to make it :(Searching for recipes for corn chowder...%26amp; corn fritters?
Breakfast Corn Fritters





3 eggs, beaten


2 cups creamed corn


2 tbsp milk


1 tsp baking powder


1 tbsp melted butter


1/2 tsp salt


1/2 tsp pepper


1 1/4 cup. flour


Oil for frying





1 - Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together.





2 - Drop by tablespoons in hot oil and cook 3-5 minutes.





3 - Drain on paper towels and serve immeidately with bacon, eggs and hashbrowns covered in maple suryp.
i love corn chowder. here's trick to take it over the top.... bbq the corn first. amazing! or if you're grilling out, just throw some extra corn on the grill and make the chowder the next day.





Corn Chowder





2 tablespoons butter


Extra-virgin olive oil


1 onion, diced


2 garlic cloves, minced


6 sprigs fresh thyme, leaves only


1/4 cup all-purpose flour


6 cups canned vegetable stock


2 cups heavy cream


2 Idaho potatoes, peeled and diced


6 ears corn


Salt and freshly ground black pepper


1/4 cup chopped fresh parsley leaves





Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).





Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.





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Corn Fritters with Roasted Garlic and Parsley Dipping Sauce





Canola or corn oil, for frying


3/4 cup milk


4 ounces butter


1 cup self-rising flour


4 eggs


1 1/2 cups fresh corn kernels


1 1/2 teaspoons salt


1/2 teaspoon ground white pepper


Roasted Garlic and Parsley Dipping Sauce, recipe follows


Chopped parsley, for garnish





Fill a deep pan or deep-fryer with oil 3 to 4-inches deep, and heat oil to 365 degrees F.





In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper.





Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic and Parsley Dipping Sauce. Garnish with chopped parsley.








Roasted Garlic and Parsley Dipping Sauce:


1/4 cup chopped parsley


2 tablespoons roasted garlic (about 6 cloves)


1 cup sour cream


3 ounces goat cheese


1 to 2 teaspoons finely chopped jalapeno


Salt and white pepper





Place everything in blender or food processor and blend until smooth.