Christmas Corn Chowder Food

CORN CHOWDER

Steps:

• Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
• Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy - this will take around 10 minutes.
• Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
• This is delicious with a crusty brown roll or a Parmesan crisp.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

CORN CHOWDER

Steps:

• Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
• Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
• Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

CORN CHOWDER

Steps:

• Place potatoes, peppers, onion and water in a 5-quart casserole dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 12 minutes.
• Stir in corn, scallions, celery, milk and cream. Cook, covered, for 9 minutes.
• Remove from oven. Stir in salt, pepper sauce and black pepper. Cool slightly before serving. Stir in butter if desired.

CORN CHOWDER

Steps:

• Using a sharp knife, cut the kernels off the ears of corn and set aside, reserving the cobs. In a large saucepan, combine the cobs, 1 of the diced onions, and 8 cups water.
• Place over high heat to bring to a boil, then reduce heat to medium. Cover and cook for 20 minutes. Turn off heat and allow to steep for an additional 30 minutes.
• While the corncobs are steeping, place a large saucepan over medium-low heat, and add butter or olive oil. Add remaining diced onion and sauté until translucent and soft, about 20 minutes; do not allow to take on any color. Add corn kernels and sauté until slightly translucent, about 5 minutes. Remove from heat and set aside.
• When the stock has finished steeping, strain it, discarding the cobs and onions. Add 6 cups to the pot of corn kernels; discard any remaining stock or reserve for another use. Return to medium heat and simmer until the corn is soft, about 2 minutes. Add heavy cream, reduce heat to low, and cook for 15 minutes.
• Remove half the soup and allow to cool until no longer steaming when stirred. Hot soup cannot be puréed in a blender, because the aeration makes the top blow off, and the hot soup spews all over. Working in batches, purée the soup in a blender until kernels are partly broken, or smooth, depending on your preference, then return to pot, reheating gently if necessary. Season with salt and a few grinds of black pepper. Divide among four bowls, and garnish with micro greens.

CORN CHOWDER WITH GARLIC CROûTONS

Steps:

• Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
• For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

CORN CHOWDER

Steps:

• Husk the corn.
• Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
• Cut the kernels from the cobs and place in a bowl.
• You should have about 2 cups.
• Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
• Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
• Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
• Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
• Some of the potatoes will have broken up, but most should retain their shape.
• Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
• Reduce the heat to medium and season the chowder with salt and pepper.
• Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
• As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
• Adjust the seasoning if necessary.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
• Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls and sprinkle with the chopped chives.

CHRISTMAS CHOWDER

Steps:

• Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator.
• Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment.
• Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

NINJA FOODI CORN CHOWDER

Steps:

• Add in the bacon, celery, onion, frozen corn, cream-style corn, and potatoes into the pot of the Ninja Foodi.
• Continue adding the chicken broth and garlic salt, then stir well.
• Secure the pressure cooker lid of the Ninja Foodi and set the nozzle to SEAL.
• Cook on high manual pressure for 5 Minutes.
• Quick-release the pressure when the cooking time is up by moving the nozzle to VENT.
• Whisk in the cream of chicken and serve.
• If you prefer, you can also turn the function to saute and let it all warm up, and simmer together for a few minutes before serving.