SUMMER CORN CHOWDER
This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
- Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
- Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
BUTTERY-ONION CORN ON THE COB
"My mother has been making this recipe for years. Every time I make it for company they rave and can't believe how easy it is!" -Lisa Denson of Decatur, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine butter and soup mix; rub over corn. Place each ear of corn on a 12-in. x 10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly. , Bake at 450° for 15-20 minutes or until corn is tender, turning packet once.
Nutrition Facts : Calories 297 calories, Fat 24g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 792mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CORN ON THE COB
Steps:
- Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.
CORN ON THE COB WITH ONION SOUP!
This is a recipe I have learned from my mother, so much better than corn with just butter! Easily multiplied for a crowd.
Provided by English_Rose
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Spread the butter over the corn cobs.
- Sprinkle over 1/4 of the soup mix over each cob.
- Wrap the cobs in foil.
- Grill for 20 mins turning every 5 mins to ensure even cooking.
Nutrition Facts : Calories 251.4, Fat 12.9, SaturatedFat 7.5, Cholesterol 31, Sodium 805.1, Carbohydrate 34.8, Fiber 4.1, Sugar 6.5, Protein 4.9
WW SPICY CORN ON THE COB SOUP
This is a WW recipe and its very good. Grill the corn and pepper for extra flavor. And cut back on the jalapeno if you don't like too much heat.
Provided by tiftonrose
Categories Chowders
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
- Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeno and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
- Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
- Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender-but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.
Nutrition Facts : Calories 170.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.2, Sodium 1234.8, Carbohydrate 26.9, Fiber 3.5, Sugar 5.5, Protein 9.2
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