Ginas Corn Souffle Food

GINA'S SPICY CORN CHOWDER

Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

GRANDMA IRENE'S CORN SOUFFLE

Grandma Irene's Corn Souffle image

Provided by Food Network

Categories side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
4 sprigs green onions, chopped with tops
1 (14-ounce) can white cream-style corn
1 (14-ounce) can yellow cream-style corn
1 tube (1/4-pound) "unsalted" soda crackers, pulverized
2 eggs, lightly beaten
1/4 cup milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
5 ounces chopped roasted red peppers
1/4 cup chopped flat-leaf parsley
Salt and pepper
Ground paprika, for garnish

Steps:

Preheat oven to 350 degrees F.
Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

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