ROASTED SWEET CORN CHOWDER
Provided by Guy Fieri
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 37
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.
CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
BACON CORN CHOWDER WITH POTATOES
Make and share this Bacon Corn Chowder With Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
- Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
- Simmer 15 minutes or until potatoes are tender; uncover.
- Add milk and hot sauce; simmer 5 minutes.
- Add corn kernels; simmer 3 to 4 minutes.
- Remove and discard corn cobs and bay leaves.
- Stir in bacon just before serving.
Nutrition Facts : Calories 234.6, Fat 8.3, SaturatedFat 3.5, Cholesterol 16.8, Sodium 778.4, Carbohydrate 33.6, Fiber 3.4, Sugar 7.2, Protein 9.7
ROASTED CORN CHOWDER
Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.
Provided by Will Bullock
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
- Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
- Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
- Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
- Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
- Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g
CHORIZO SAUSAGE CORN CHOWDER
The spiciness of the sausage in this chowder is a wonderful counterpart to the corn's sweetness. Let this soup warm you up. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves., Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.
Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1144mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
EASY CORN CHOWDER WITH BACON
Easy Corn Chowder with Bacon is a hearty soup recipe perfect for cold weather. This creamy soup is loaded with corn and real bacon bits.
Provided by Erin
Time 25m
Number Of Ingredients 12
Steps:
- Dump butter, diced onions and garlic puree into a large pot over medium-high heat.
- Cook until onions are translucent.
- Add the flour to the pot and stir well. Leave flour to cook for three minutes, stirring occasionally.
- Add chicken broth to the pot and whisk well.
- Add milk and whisk again.
- Bring the liquid to a boil.
- Add the canned corn, cream style corn, bacon bits, salt, pepper and chives to the pot. Stir well.
- Reduce heat to medium and leave soup to simmer for ten minutes, stirring occasionally.
- Serve and enjoy!
Nutrition Facts : Calories 349 calories
BACON AND SWEETCORN CHOWDER
This creamy, hearty soup is packed with sweetcorn, potato and crisp bacon. It's made with milk rather than cream so it's also surprisingly low-cal. A quick warming supper for two
Provided by Janine Ratcliffe
Categories Lunch
Time 20m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Fry the bacon in a little oil in a pan - as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer.
- Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.
Nutrition Facts : Calories 379 calories, Fat 14.9 grams fat, Carbohydrate 46.4 grams carbohydrates, Fiber 3.3 grams fiber, Protein 17.6 grams protein, Sodium 2.55 milligram of sodium
WALTER'S POTATO, BACON, CORN CHOWDER
This is one of my Dad's recipes. It's great comfort food and very good with biscuits or corn muffins.
Provided by Larry Jones
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
- Put potatoes and celery in large stock pot and add enough water to just cover.
- Boil until not quite tender.
- Do not drain.
- Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.
CORN-BACON CHOWDER
A rich chowder thickened with canned potato and mushroom soups.
Provided by CONI4JSUS
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
- Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
- Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 32.4 g, Cholesterol 19.7 mg, Fat 10.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 1029.8 mg, Sugar 4.4 g
FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN CHOWDER
Categories Beef
Number Of Ingredients 19
Steps:
- PREPARING THE CORN AND POBLANO PEPPERS: Heat a BBQ or gas grill on medium-high heat. Grill the corn on the cob and the poblano peppers for 5 minutes on all sides. This should give you some nice caramelization. Allow them to cool.
- PREPARING THE CORN STOCK: Take the grilled corn off the cobs with a sharp knife, and reserve. Put the cobs in a medium sauce pot, and just cover with water. Set the temperature to medium-high, and let the cobs boil for 20 minutes. Let them cool off a bit, and strain the liquid. Reserve the liquid/corn stock.
- PREPARING THE FULLBLOOD WAGYU CHORIZO AND BEEF BACON: Heat a large Dutch oven or heavy-bottom soup pot on medium-high heat. Add in 2 tablespoons grapeseed oil. Once hot, add in the Fullblood Wagyu chorizo in small pieces, as well as the Fullblood Wagyu beef bacon. With a wooden spoon, break up the chorizo, and stir the bacon.
- PREPARING THE SOUP: Once the chorizo and bacon have browned, add in the diced sweet onions, carrots, grilled poblano peppers, red bell pep-pers, and celery. Coat everything with the fat/liquid (from the chorizo and bacon being cooked) in the pot. Cook for 5 minutes, while stirring constantly. Once the onions are translucent, add in the butter.Once the butter is melted, add in the flour. Stir with a wooden spoon until it smells toasty (usually takes about 5 minutes). Add in the diced potatoes, thyme stems, and minced garlic. Then, slowly mix in the chicken stock. Once all of the chicken stock is added in, drop the temperature to medium low. Let simmer, while stirring occasionally. After 30 minutes, add in the corn. Set the temperature to low, and let it cook for another 15 minutes. Add in the heavy cream.
- FINAL STEPS: If the corn chowder is a little thick, add in some of the corn stock. This will loosen up the chowder and give it more corn flavor. Remove the thyme stems from the soup, and add in the sherry vinegar. Season to taste with kosher salt and freshly ground black pepper. Optional: add a little hot sauce if you prefer.Serve in bowls, and enjoy!
More about "fullblood wagyu chorizo bacon and roasted corn chowder food"
SPICY CHORIZO CORN CHOWDER RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (16)Total Time 40 minsEstimated Reading Time 2 minsCalories 764 per serving
SLOW COOKER POTATO BROCCOLI CORN CHOWDER WITH BACON - OH ...
From ohsweetbasil.com
FRESH CORN CHOWDER WITH CHORIZO. YES ... - HOME COOKS GUIDE
From homecooksguide.com
5/5 (5)Category SoupCuisine AmericanTotal Time 50 mins
- Brown the chorizo in a pot that holds at least 4 quarts. Unless the sausage is really lean, you don’t need to add oil yet.
- When the sausage is browned, add the diced onion, celery, potato, and butter. Reduce the heat to medium-low and sweat these vegetables until they are about halfway tender (10 minutes or so).
- Add the flour and stir. Cook for 1-2 minutes then add the cold broth, corn ears, bay, and thyme. Bring this to a boil and simmer for 10 minutes.
- Using tongs and the back of a knife, lift the ears out of the pot one at a time and scrape the remaining starchy corn off the cob back into the pot.
CREAMY CORN CHOWDER WITH CHORIZO - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
5/5 (4)Total Time 1 hr 15 minsServings 4Calories 899 per serving
HARVEST CORN CHOWDER WITH CHORIZO RECIPE - BON APPéTIT
From bonappetit.com
4/5 (58)Servings 16
RECIPE OF HOMEMADE FULLBLOOD WAGYU CHORIZO, BACON, AND ...
From smokymoutaincafe.blogspot.com
PIN ON FULLBLOOD WAGYU BEEF RECIPES
From pinterest.com
CARAMEL SLICE | ORDER.FOODCITY.COM
From order.foodcity.com
WAGYU CHORIZO, BACON, AND ROASTED CORN CHOWDER - MY RECIPE ...
From myrecipemagic.com
FULLBLOOD WAGYU BEEF BACON AND BREAKFAST SAUSAGE ...
From tfrecipes.com
FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN …
From cookpad.com
HARVEST CORN CHOWDER WITH CHORIZO RECIPE - FOOD NEWS
From foodnewsnews.com
FULLBLOOD WAGYU BEEF RECIPES TAGGED "BACON" - DOUBLE 8 ...
From double8cattle.com
RECIPE OF QUICK FULLBLOOD WAGYU CHORIZO, BACON, AND ...
From annakreplak.blogspot.com
FULLBLOOD WAGYU BEEF RECIPES PAGE 19 - DOUBLE 8 CATTLE CO
From double8cattle.com
STEP-BY-STEP GUIDE TO MAKE ULTIMATE FULLBLOOD WAGYU ...
From timgetsrant.blogspot.com
CORN AND CHORIZO CHOWDER - ANINAS RECIPES
From aninas-recipes.com
FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN …
From reddit.com
ROASTED CORN AND CHORIZO CHOWDER | THE SPLENDID TABLE
From splendidtable.org
RECIPE OF ULTIMATE FULLBLOOD WAGYU BEEF BIRRIA TACOS ...
From omerets.com
CORN AND BACON CHOWDER RECIPE | MYRECIPES
From myrecipes.com
VEGETARIAN PIZZA SOUP | ORDER.FOODCITY.COM
From order.foodcity.com
FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN …
From cookpad.com
FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN CHOWDER
From pinterest.com
FULLBLOOD WAGYU CHORIZO, BACON, AND ROASTED CORN CHOWDER
From bigoven.com
WAGYU CHORIZO EMPANADAS WITH ROASTED POBLANO CREMA RECIPES
From tfrecipes.com
RECIPE OF FAVORITE FULLBLOOD WAGYU CHORIZO, BACON, AND ...
From goodrecipe.my.id
RECIPE OF FAVORITE FULLBLOOD WAGYU CHORIZO, BACON, AND ...
From menubox.my.id
CORN CHOWDER WITH BACON RECIPE - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love