Corn And Tomato Chowder Food

CORN AND TOMATO CHOWDER

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add pepper and onion and cook, covered, 4 to 5 minutes or until tender, stirring occasionally. Add Cajun seasoning; cook 30 seconds, stirring. Add tomatoes with their juice, broth, and water; cover and heat to boiling over high heat.
• Stir corn, turkey, and cream into broth mixture; heat through. Spoon chowder into 4 shallow soup bowls to serve.

CORN, TOMATO AND BASIL CHOWDER

Steps:

• Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
• In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
• Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.

CORN & TOMATO CHOWDER

Steps:

• Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
• Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
• Remove the bay leaf, puree 2 cups in a blender or food processor, and return to the pot
• Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.
• Stir in a few grindings of the black pepper. Garnish with parsley.

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

CORN AND TOMATO SOUP

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
• Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
• Ladle the soup into bowls and serve.

SUMMER CORN AND COD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

WHAT TO SERVE WITH CORN CHOWDER

Steps:

• Pick a side dish for corn chowder
• Follow the recipe instructions
• Let us know which ones you picked

CORN, TOMATO AND FISH CHOWDER

Steps:

• Scrub potatoes and cook in water to cover in covered pot, about 10 minutes, until tender.
• Coarsely chop onion and saute in hot oil in a nonstick skillet.
• Wash, trim and cut tomatoes in half. Squeeze out seeds. Roughly cut tomatoes. When onions begin to soften, stir in tomatoes.
• Wash and chop enough thyme to make 1 tablespoon, and stir it into tomatoes with the cumin.
• Shuck corn and remove kernels from cob with small, sharp knife. Stir into vegetables with wine, and continue to cook.
• Wash fish and cut into large chunks. Arrange in skillet under the vegetables and cook 5 to 7 minutes, depending on thickness of fish.
• When potatoes are cooked, drain and cut into bite-size chunks. Stir them into the skillet. Season with optional salt and with pepper, and serve. The potatoes are good mashed into the juices in the dish.

CHICKEN CORN AND TOMATO CHOWDER

Steps:

• In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes.
• Remove chicken and let cool; reserve broth.
• Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones.
• Cut meat into bite sized pieces.
• In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.

CORN, TOMATO AND BASIL CHOWDER

Steps:

• Slice corn kernels off cob and place in a bowl. Run the back of a knife along each cob to remove additional corn pulp and add to bowl; reserve cobs.
• In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
• Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of creme fraiche or sour cream if desired.