CORN CHOWDER - ROSIE DALEY
This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.
Provided by lazyme
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a large, heavy saucepan over medium heat for about 1 minute.
- Spray it twice with the vegetable oil.
- Saute the onion for about 5 minutes, until translucent.
- Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
- Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
- Transfer the contents of the pan to a blender and puree until smooth.
- Return the puree to the saucepan over medium-low heat.
- Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
- Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
- Garnish with the chopped basil.
CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
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