CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
ARTICHOKE CHOWDER
Steps:
- 1. In a large saucepan heat the oil and saute the onions; Add the mushrooms, artichokes, and broth.
- 2. Cook about 5 minutes or until tender; Add the peas.
- 3. Blend the flour into the evaporated milk and add to the mixture in the pan.
- 4. Cook for 5 to 7 minutes or until slightly thickened; Season to taste with salt and pepper.
ARTICHOKES
Simple and delicious steamed artichokes. Serve these with melted butter for dipping. You will need a pan with a steamer insert.
Provided by Shai
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
- When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 113 mg, Sugar 0.5 g
ARTICHOKE CHOWDER
Artichokes are not a favorite of many, but if you love them, as I do, you're willing try them in any way they're prepared. Make sure you use artichokes that have NOT been marinated!
Provided by Terrie Hoelscher
Categories Cream Soups
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a large saucepan, heat the oil and saute' the onions. Add the mushrooms, chopped artichokes, and broth. Cook about 6 - 8 minutes, until tender. Add the peas.
- 2. Blend the flour with the evap'd milk, and add to the sautee'd vegetable mixture in the saucepan. Cook for 5 - 7 minutes, until slightly thickened.
- 3. Season to-taste with salt and pepper.
ARTICHOKE CHOWDER
Make and share this Artichoke Chowder recipe from Food.com.
Provided by ssej1078_1251510
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
- Set aside half the hearts and puree the rest in blender.
- Add the butter and milk and whip till smooth.
- Place in a saucepan and simmer over low heat for 20 mins.
- Season with salt and pepper.
- Fold in rest of the hearts and heat thoroughly.
- Garnish with basil and croutons.
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