Forevermamas Corn Chowda Chowder Food

BEST NEW ENGLAND CORN CHOWDA (CHOWDER)

Steps:

• Fry bacon until crisp.
• Remove from pan with a slotted spoon and drain; set aside.
• In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
• Cook over medium heat until onion is translucent.
• Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
• Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
• Stir in corn and heat through.
• Add cream and heat through again.
• If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
• Add a little at a time while the chowda is simmering until it reaches the desired consistency.
• Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.

CORN CHOWDER

Steps:

• Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
• Add garlic and cook 1 minute.
• Add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
• Add fresh corn and simmer 5 minutes.
• Discard bay leaf.
• Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
• Add puree back to the hot soup and heat.
• Season to taste.

CORN CHOWDER (RAW FOOD)

Steps:

• Into a blender, put 1 cup of corn & the almond milk, blending together until smooth.
• Remove from blender container & add remaining corn & cayenne pepper.
• Refrigerate to allow flavors to mingle, & then serve.

ROASTED SWEET CORN CHOWDER

Steps:

• Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
• Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
• In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
• In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
• Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
• Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
• In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
• Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
• Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
• Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.

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.

CHRISTMAS CORN CHOWDER

Steps:

• In a large saucepan, saute the onions, celery, red and green peppers in 4 Tbsp of unsalted butter, stirring constantly, until onion is translucent, or about 5 minutes.
• Add the diced potatoes and broth, bring to a boil. Then turn down the heat, cover pan, and simmer for 10 minutes or until potatoes are just tender.
• Cream flour and melted butter together and set aside.
• Add corn, cream, and seasonings; mix well and then heat until small bubbles appear around the edges (scalding point).
• Add flour and butter mixture to the pan, bit by bit, stirring well after each addition. Simmer until thickened.
• Serve immediately with a sprinkle of parsley or freshly ground nutmeg. Can also be made ahead of time and kept warm in a crock pot.

FOREVERMAMA'S CORN CHOWDA (CHOWDER)

Steps:

• Wash whole potatoes, leaving their skins on; add them to a large pot. Cover with cold water and place over high heat. Boil until they are done when pierced with a fork. Remove potatoes and cool. (Can boil potatoes the day before and stick potatoes in the refrigerator until ready to use. If pinched for time, they can be boiled on the same day and place in freezer to speed up the cooling process. Remember to remove them from freezer so they won't freeze up).
• Peel skin off of potatoes. Cut potatoes into medium dice and set aside.
• Place a large soup pot on your stove top over med-high heat until pot is hot. Add chopped bacon and cook until browned to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon from the pot and set aside.
• Pour bacon fat into a heat proof measuring cup. Add about 1/4 cup of bacon fat back into soup pot.
• To hot bacon fat, add diced onion; cook and stir until translucent. Add diced cooked bacon and stir. Add black pepper to taste.
• Add all of the corn (both creamed and regular with juice. Using the corn juice is essential as it adds to the "corny" taste). Remove pan from heat for a bit. This will cool everything down and will prep it for the addition of the dairy.
• Add the half and half and stir. Add potatoes and stir gently.
• Adjust liquid if desired adding milk if necessary (it's all a matter of taste how thick or thin you like your chowder).
• Add salt and cayenne to taste. Add optional butter (adds to a rich flavor, but not essential. I only add if it's for a party, otherwise I don't use to save calories).
• Place pot back over medium-high heat. WATCH very closely so it won't come to a boil! Turn down to simmer when it's just about to boil. Pockets of milk foam will form, but that's normal. Adjust seasonings using salt, pepper and cayenne, if necessary.
• Cook for about 15-20 minutes more-or-so over a slow heat until it gets to a desired thickness.
• NOTE: Note that as the chowder cools it thickens slightly as it sets.

CORN CHOWDER

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.

CORN CHOWDER

Steps:

• 1. Heat a medium sauce pan over medium low heat. Saute onion in butter until soft, about 5 minutes. Add potatoes, stock, and 1 cup corn. Simmer with lid on until potatoes are tender, about 15 to 20 minutes.
• 2. Place mixture and milk into the Vitamix container and secure lid.
• 3. Select Variable 1.
• 4. Turn machine on and slowly increase speed to Variable 7.
• 5. Blend for 10 to 15 seconds.
• 6. Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve garnished with fresh chopped parsley.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.