Corn Chowder Rosie Daley Food

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CORN CHOWDER - ROSIE DALEY



Corn Chowder - Rosie Daley image

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

cooking spray
1 cup onion, chopped
6 cups fresh corn kernels
3 cups chicken broth
1/2 cup red pepper, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/8 teaspoon pepper
cayenne, to taste
1 tablespoon fresh basil, chopped

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



Corn Chowder image

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

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

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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