Jalapeno Corn Chowder Food

SLOW COOKED JALAPENO CORN

Steps:

• Preheat the oven to 250 degrees F.
• Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
• Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

GINA'S SPICY CORN CHOWDER

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.

JALAPENO CREAMED CORN

Steps:

• Melt cream cheese and butter together in a saucepan over medium heat; add corn, Cheddar cheese, butter, and jalapeno pepper. Cook the corn mixture, stirring regularly, until the sauce is smooth and the ingredients are hot, about 10 minutes.

CORN CHOWDER WITH JALAPENO

Steps:

• Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
• Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
• Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
• Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
• Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
• Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
• Stir in the cream and heat through, about 1 minute.

JALAPENO CHICKEN CORN CHOWDER

Steps:

• Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
• In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
• In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
• Garnish each serving with Monterey Jack cheese.

CREAMY JALAPEñO CORN CHOWDER

Steps:

• Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
• Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.
• Turn the heat to high. Add in broth, milk, potatoes, jalapeños, thyme, garlic, salt, pepper and paprika. Bring this to a boil, then reduce heat to a gentle simmer and cover. Cook for ~8-10 minutes or until potatoes are tender but not mushy, stirring occasionally so nothing sticks to the bottom of your pot.
• Add in corn and heavy cream. Stir to combine.
• Blend some of the soup: Ladle 3 cups of the soup out of the pot and transfer to a high powdered blender (like a Vitamix). Blend until smooth and add back into the soup.
• Allow soup to come back to a simmer. Taste and adjust seasonings, if necessary. Ladle soup into bowls and garnish with bacon, cheddar cheese, chives, more jalapeños, etc.

JALAPEñO-POTATO CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
• Stir in flour. Gradually add milk, stirring constantly, until mixture is boiling.
• Stir in remaining ingredients. Cook 5 to 10 minutes, stirring occasionally, until corn is tender. Serve soup topped with cheese if desired.

CORN CHOWDER WITH ROASTED JALAPEñO AND PARSLEY PURéE

Steps:

• Make the puree:
• Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
• Make the chowder:
• In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
• Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.

JALAPENO CORN CHOWDER

Steps:

• Cut off kernels from the ears of corn, if using whole fresh corn.
• In a blender container, combine half of the corn and the broth.
• Blend till nearly smooth.
• In a large saucepan, combine broth mixture and remaining corn kernels.
• Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
• Heat through.
• Top each serving with cheese.
• Serve hot.

CORN CHOWDER WITH JALAPENO CREAM

Steps:

• In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
• In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
• Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
• While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
• Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.