CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
- In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
- Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.
CORN BISQUE WITH GREEN ONIONS
Make and share this Corn Bisque With Green Onions recipe from Food.com.
Provided by Shahana
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil over medium heat.
- Add onion, carrot, celery and garlic; cook, stirring for 2 minutes.
- Stir in turmeric and cook for 1 minute.
- Add bay leaf and vegetable stock; bring to simmer.
- Simmer for 10 minutes; add 4/5 approx.of the corn, simmer 5 minutes.
- Discard bay leaf.
- In blender puree in batches.
- Return to saucepan and add remaining corn kernels and cayenne.
- Serve hot or cold garnished with green onions or coriander.
Nutrition Facts : Calories 127.8, Fat 3.7, SaturatedFat 0.6, Sodium 46.7, Carbohydrate 24.2, Fiber 3.1, Sugar 1.1, Protein 3.5
CORN AND CRAB BISQUE
Steps:
- Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.
CORN AND CRAB BISQUE
Steps:
- In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
- Combine all ingredients thoroughly.
CAJUN CORN AND CRAB BISQUE
Make and share this Cajun Corn and Crab Bisque recipe from Food.com.
Provided by pammyowl
Categories Crab
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
AMAZING CRAWFISH, CRAB AND CORN BISQUE!!
Make and share this Amazing Crawfish, Crab and Corn Bisque!! recipe from Food.com.
Provided by CookNCop504
Categories Chowders
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
- Add the onions, corn, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock or water. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
- Stir in the crab, crawfish, green onions and both cans of potato soup. Simmer for 5 minutes.
- Remove and discard the bay leaves.
- Ladle into shallow soup cups or bowls and serve hot.
- ENJOY!
Nutrition Facts : Calories 643, Fat 43.4, SaturatedFat 22.2, Cholesterol 248, Sodium 1118.2, Carbohydrate 33.6, Fiber 2.5, Sugar 5.4, Protein 32.8
CORN CHOWDER WITH GREEN ONIONS
Using fresh ingredients, this is a nice warm chowder for a chilly night. Your ratings and photos are welcome!
Provided by Mrs. Cassandra Foxx
Categories Chowders
Time 35m
Yield 4 , 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Husk and slice kernels off the three ears of corn. Reserve one of the cobs for later, and set aside.
- Slice onions into two separate piles. Separating the white/light green onions from the dark green onions. Set aside.
- Crisp bacon, crumble and set aside. Reserving one tablespoon of grease, set pan back onto heat.
- On med., add in 1 tbs. butter, 1/2 cup of the light colored onions, 1/2 a jalapeno diced fine, and 1/2 teaspoons salt. Cook about three minutes.
- Add: broth, corn kernels, one corn cob, diced potato, and thyme. cook slowly for 15 minutes.
- Discard cob and remove one cup of soup mixture from pot. Puree in blender and return to pot. Stir in with it: 2 tbs. cream, and the darker green onions. (remaining 1/2 cup). Simmer a few minutes longer.
- Season with salt and pepper, top with crumbled bacon and some sliced green onions for garnish.
Nutrition Facts : Calories 343.8, Fat 16.4, SaturatedFat 7.2, Cholesterol 31.6, Sodium 1020.4, Carbohydrate 43.1, Fiber 6.4, Sugar 6.4, Protein 11.5
GREEN-CHILI AND CORN BISQUE
Provided by Molly O'Neill
Categories one pot, soups and stews, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally. Add corn and stir. Add sugar and water, increase heat and bring liquid to a simmer. Add oyster juice, remove herbs and cool.
- Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
- In a saute pan, heat 2 tablespoons butter over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes; set aside. In another saute pan over medium heat, warm the remaining 2 tablespoons butter. Add oysters and cook until barely warm, about 3 minutes. Pour any remaining oyster juice into the soup pot.
- Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 178 milligrams, Sugar 6 grams, TransFat 0 grams
CORN AND CRAB BISQUE
Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!
Provided by TATTOOCHICC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
- Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
- In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
- Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g
CORN BISQUE WITH RED BELL PEPPER AND ROSEMARY
Categories Soup/Stew Milk/Cream Vegetable Lunch Rosemary Corn Bell Pepper Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add onions, carrot and celery and sauté 3 minutes. Add 5 1/2 cups corn, rosemary and cayenne and sauté 2 minutes. Add stock and bring to boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes.
- Working in batches, purée soup in blender. Return soup to pot. Mix in half and half and remaining 2 cups corn. Season to taste with salt and pepper.
- Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add bell pepper and sauté until almost tender, about 5 minutes. Stir bell pepper into soup. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer. Ladle into bowls and serve.
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CREAMY CORN BISQUE - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
Reviews 6Category SoupServings 6Estimated Reading Time 3 mins
- In a skillet, melt the butter then add the chopped onion, carrots, celery, thyme and red pepper flakes, then saute until soft.
- Then add the chicken broth and 2 cups of the corn, then simmer until the mixture thickens, about 6 minutes.
- Then take the soup and put it into a food processor and puree the soup. The more powerful your blender, the more creamy your soup is.
EASY CORN CHOWDER RECIPE - CHEF BILLY PARISI
From billyparisi.com
5/5 (8)Calories 336 per servingCategory Dinner, Lunch
- In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions, celery, peppers, and garlic and sweat over low heat for 10-15 minutes
- Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains. The technical term for this is au sec, whichmeans almost gone.
- Now,remove the corn from the oven and cool slightly before shucking and trim thekernels off of the cob and add them to the pot with sautéed vegetables alongwith the potatoes
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