CHEF BEC'S KICKIN' CORN CHOWDER
The cayenne in this recipe does, indeed, add a real kick! It's a great twist on the classic corn chowder recipe... the creaminess you expect, but with the addition of some unexpected heat. The spice level is definitely adjustable, so tweak the amount of cayenne pepper to suit your taste. I really liked it just as Becca's...
Provided by Becca www.itsyummi.com
Categories Chowders
Time 55m
Number Of Ingredients 13
Steps:
- 1. In a soup pot, cook the bacon on medium low heat, until it's rendered down (crispy). Set on paper towel to drain.
- 2. Reserve 2 tsp of the bacon grease and use it along with the butter to sauté the thyme, onions and garlic over medium heat. Cook until the vegetables are good and soft, 4 to 5 minutes. Dust the vegetables with flour and stir to coat everything well.
- 3. Pour in the stock and bring to a boil. Add the cream and the potatoes, then 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).
- 4. Cut the corn kernels off the cob (or use frozen corn that's been well thawed and drained) and add to the soup. Season with salt and pepper to taste (add cayenne pepper for a special kick) and simmer until the corn is soft, about 10 to 12 minutes.
- 5. Stir in the crumbled bacon, reserving some for garnish, if desired.
CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
KICKIN KORN CHOWDER
Corn Chowder kicked up a few notches. I love Corn Chowder and have ordered it from many restaurants just to find the perfect balance of flavors. I decided I knew what I liked and came up with my own..
Provided by Tracy Daddio
Categories Chowders
Time 1h50m
Number Of Ingredients 18
Steps:
- 1. Slice bacon into small pieces.
- 2. Using a dutch oven or large soup pot, cook bacon on medium heat until rendered down and crispy. Using a slotted spoon, remove bacon onto a paper towel, you can discard, use for another recipe or crumble on top of the chowder if you desire. Do not drain the bacon fat, you will be using to cook vegetables
- 3. While the bacon is rendering, chop potatoes and carrots into small cubes, slice celery, and mince shallots and bell peppers
- 4. Add the potatoes, bell pepper, celery, carrots and shallots to the bacon fat and cook on medium to medium high heat until the vegetables are soft, but not cooked through, approximately 10 - 12 minutes.
- 5. Add the corn and cook for another 15 minutes on medium heat to soften the kernels slightly.
- 6. Add 3/4 of the box of Chicken Stock and the Chicken Base, bring to a boil then turn on low simmer for 1 hour stirring occasionally adding more stock if needed as the liquid is absorbed.
- 7. Take 1/2 of the mixture and put in blender or food processor just to cream some of the corn mixture for a smoother texture or if you have an immersion blender you can just put it into the chowder while on the stove.
- 8. Mix the butter and flour until smooth and add to the chowder. Add the cream and sour cream or cream cheese, let cook for 5 - 7 minutes just to thicken up, then add the green chilies, let cook for 5 to 10 minutes. You can add the whole can of chilis or to your taste. Serve with a dollop of sour cream if you desire or you can freeze for later. Makes 6 servings
GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
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.
CREAMY SPICY CORN CHOWDER WITH CHICKEN
Steps:
- In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
- In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
- Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
More about "kickin korn chowder food"
KICKIN CHICKEN CORN CHOWDER RECIPE - COSTCO ROTISSERIE ...
From youtube.com
著者 Willow Consortium閲覧数 1082
KICKIN’ CHICKEN CORN CHOWDER - KITCHEN CENTS
CHICKEN CORN CHOWDER - CAFE DELITES
From cafedelites.com
CORN CHOWDER WITH CHICKEN - NO SPOON NECESSARY
From nospoonnecessary.com
CHICKEN CORN CHOWDER | VALERIE'S KITCHEN
From fromvalerieskitchen.com
KICKIN' CHICKEN CHOWDER - YOUTUBE
From youtube.com
KICKIN CHICKEN CORN CHOWDER RECIPE - YOUTUBE
From youtube.com
SUMMERTIME KICKIN’ CRAB AND CORN CHOWDER – THE NATURAL ...
From thenaturalinfluence.com
KICKIN CORN CHOWDER - VEGWEB.COM
From vegweb.com
KICKIN' CORN CHOWDER - YOUTUBE
From youtube.com
CROCKPOT CORN CHOWDER - MAMA LOVES FOOD
From mamalovesfood.com
CHICKEN CORN CHOWDER – A COUPLE COOKS
From acouplecooks.com
KICKIN’ CHICKEN CORN CHOWDER – HONEYWFD
From honeywfd.wordpress.com
CORN CHOWDER - SIMPLY RECIPES
From simplyrecipes.com
@FOODKICKIN | TWITTER
CHICKEN AND BABY CORN CHOWDER - HIGHFALUTIN' LOW CARB
From highfalutinlowcarb.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