SHRIMP AND WHITE CORN (HOMINY) CHOWDER
This chowder is really rich and delicious. The recipe was given to me by my friend Angie and it is her husband's recipe. My husband loves this stuff and asks me to make it all the time. If I can't find Rock Shrimp here in land locked Colorado, I'll use regular shrimp and cut it into bite sized pieces. There is a bit of effort to this recipe, but it is well worth it.
Provided by Sooz Cooks
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large stock pot.
- Saute onion, celery and carrot until tender, about 15 minutes.
- Add salt, pepper, cayenne and cloves.
- Add chicken broth and simmer for 15 minutes.
- Using a hand held blender, blend until smooth (I don't have one of these so I use my food processor in batches or electric blender. Or if you like your chowder with the chunks in it, as the recipe owner does, you can skip this step completely).
- Add hominy and simmer for 5 minutes.
- Mix 1 cup of the half and half with flour until smooth and add to stock pot.
- Add sugar, remaining half and half and shrimp. Bring mixture to the point of almost boiling.
- Add cheese and heat thoroughly, stirring until cheese is melted and soup is creamy.
Nutrition Facts : Calories 817.3, Fat 64.2, SaturatedFat 39.4, Cholesterol 295.4, Sodium 1213.1, Carbohydrate 28.1, Fiber 2.7, Sugar 5.5, Protein 33.2
CORN AND HOMINY CHOWDER
Make and share this Corn and Hominy Chowder recipe from Food.com.
Provided by MarBear
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium heat and add garlic,onion,and scallions.
- Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.
- Bring to a boil, and cook for 15 minutes.
- Stir in the corn and cilantro, return to a boil and cook 5 minutes more,and serve.
Nutrition Facts : Calories 286.4, Fat 10.3, SaturatedFat 1.7, Cholesterol 1.7, Sodium 1797.9, Carbohydrate 38.7, Fiber 6.4, Sugar 7.5, Protein 12.1
SPICY CHIPOTLE, PORTOBELLO, AND HOMINY CHOWDER
Provided by Food Network
Time 52m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Rinse the mushrooms and set aside.
- In a saucepan, add the salt and sugar to the water, and simmer over moderate heat until salt and sugar are dissolved. Remove from heat, cool to room temperature, and add mushrooms to brine. Allow to marinate for at least 2 hours. Remove mushrooms from brine and gently press between towels to remove excess moisture. On a bbq or stovetop smoker over moderately low heat, gently smoke mushrooms until just cooked through. Set aside to add to finished chowder.
- To make chowder, heat the olive oil in a deep soup pot. Add the onions, chipotles, and garlic. Saute until soft, but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, and stock. Simmer gently for 15 minutes. Add the hominy to pot, and simmer to heat through. Correct the seasoning with salt and pepper.
- To serve, slice the smoked portobellos at an angle, and place in warm soup bowls. Ladle the chowder on top and serve immediately.
DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON
Steps:
- Quick-soak dried corn:
- Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
- Make chowder:
- Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
- While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
- Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
- Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.
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Crab and corn are a classic chowder combination, but there's no fresh corn in February. We've used hominy instead, giving this flavorful soup a …
From sunset.com
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- In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render. Discard all but 1 teaspoon fat from pan. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp. Add wine and boil until almost evaporated. Add chicken broth; 2 cups water; hominy; potatoes, scrubbed and cut into 1/2-inch chunks; and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
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3.8/5 (10)Servings 4Is Accessible For Free TrueCalories 310 per serving
From washingtonpost.com
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CANNED HOMINY = KITCHEN HARMONY | CANNED HOMINY, HOMINY ...
Corn and Hominy Chowder. 10 ratings · Vegan, Gluten free · Serves 4. Lesley Holot. 22 followers . Hominy Soup. Hominy Recipes. Soup Recipes. Cooking App. Cooking Recipes. Vegan Recipes. Cooking Classes. Vegan Soups. Kitchens. More information.... Ingredients. Produce. 8 Cilantro, Leaves from stems. 1 1/2 cups Corn, fresh or frozen kernels. 3 cloves …
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In this recipe for 30-minute Corn Chowder, we use hominy to lift the corn flavor of this soup. Hominy also provides another, hearty, toothy texture. If you want to add a little protein to this dish, you can add one cup of pre-cooked chicken. Boiled, baked, grilled, it all tastes good. But honestly, I don’t even miss it with the hominy. It really satisfies. I prefer Juanita’s Mexican …
From mostlybakes.com
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CORN AND HOMINY CHOWDER RECIPE - VEGETARIANTIMES.COM
Stir into hominy mixture, and sauté until soft, about 5 minutes. Meanwhile, combine creamed corn and soymilk in large saucepan, and heat over medium heat until mixture boils. Cook for 5 minutes. Stir in green chiles, onion mixture, and salt and pepper. When soup returns to a boil, remove from heat and serve, garnishing each portion with ...
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HOMINY AND CORN CHOWDER – LULUESQUE
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Mar 31, 2015 - Corn and hominy chowder with littleneck clams, corn nuts and chili. Mar 31, 2015 - Corn and hominy chowder with littleneck clams, corn nuts and chili. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
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From pinterest.ca
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