Corn Chowder Rosie Daley Food

COLD DAY CORN CHOWDER

Steps:

• In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain.
• Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes.
• Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.

COLD-DAY CORN CHOWDER

Steps:

• Melt 2 tablespoons butter in a medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to paper towels to drain.
• Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour flavor. Add the chicken broth and bring to a simmer. Cover and cook until the vegetables are tender, 15 minutes.
• Uncover the pot and add the potato, half-and-half and all but 1/2 cup of the corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the reserved ½ cup corn and cook, stirring, until warmed through, 6 to 8 minutes.
• Discard the bay leaves from the soup. Puree about 1 cup of the soup in a food processor or blender and stir it back into the soup. Ladle the soup into bowls and garnish with the cooked bacon and buttered corn kernels.

CORN CHOWDER - ROSIE DALEY

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.

POTATO GRATIN (ROSIE DALEY)

Steps:

• Preheat oven to 400ºF.
• Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• Dust with the cayenne and 1/2 teaspoon of the paprika.
• Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
• Top with a spiral layer of the remaining potatoes.
• Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• Cover with foil and bake for 45 minutes.
• Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
• Remove the gratin from the oven and allow it to cool for 10 minutes.
• Garnish with the chopped parsley.

ROSIE DALEY'S CORN CHOWDER

Steps:

• Directions: 1 Preheat a large, heavy saucepan over medium heat for about 1 minute. 2 Spray it twice with the vegetable oil. 3 Saute the onion for about 5 minutes, until translucent. 4 Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit. 5 Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. 6 Transfer the contents of the pan to a blender and puree until smooth. 7 Return the puree to the saucepan over medium-low heat. 8 Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. 9 Stir and cook for about 10 minutes more, until the chowder is thick and creamy. 10 Garnish with the chopped basil.