Oprahs Corn Chowder Food

OPRAH'S UNFRIED CHICKEN

Steps:

• Preheat oven to 400°F.
• Remove skin from chicken pieces.
• Place all chicken pieces in a large bowl with the ice water.
• Put yogurt in a medium bowl; set aside.
• Spray a baking sheet with vegetable oil.
• Combine all breading ingredients in a large, tight-sealing bag.
• Shake to mix.
• Remove two pieces of the chicken from the ice water.
• Roll each piece in yogurt.
• Put chicken in plastic bag with the breading mix.
• Seal and shake, coating each piece thoroughly.
• Place on oiled baking sheet.
• Repeat with remaining chicken pieces.
• Spray chicken lightly with vegetable oil.
• Place baking sheet on bottom of the preheated 400°F oven.
• Bake for 1 hour, turning pieces over every 20 minutes for even browning.

HEALTHY SALMON CORN CHOWDER

Steps:

• Heat the olive oil in a large saucepan over medium heat and sauté the onions, garlic and celery for 3 minutes.
• Add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes.
• Add corn last 5 minutes.
• Stir cornstarch with water; add to chowder to thicken it.
• At this point add salmon and let it poach a few minutes being careful no to overcook it.
• Taste and adjust the seasoning.
• Serve piping hot in bowls and sprinkle with your favourite cheese.

CORN CHOWDER

Steps:

• Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
• Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
• Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
• While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
• Serve immediately topped with the chives and reserved crispy bacon.
• Corn hole-in-one!!!!

CORN CHOWDER - ROSIE DALEY

Steps:

• Preheat a large, heavy saucepan over medium heat for about 1 minute.
• Spray it twice with the vegetable oil.
• Saute the onion for about 5 minutes, until translucent.
• Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
• Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
• Transfer the contents of the pan to a blender and puree until smooth.
• Return the puree to the saucepan over medium-low heat.
• Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
• Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
• Garnish with the chopped basil.

OPRAH'S CORN CHOWDER RECIPE

Steps:

• Preheat large, heavy saucepan over medium heat for 1 minute. Spray it twice with oil. Sauté onion for 5 minutes, until translucent. Add 4 cups of the corns and sauté for 4-5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer soup into a blender, or use a stick blender, to puree until mostly smooth. Return to saucepan over medium-low heat, Add bell pepper, rosemary, thyme, black pepper, cayenne pepper and remaining corn and chicken stock. Cook for 10 minutes, until the chowder is thick and creamy. Garnish with chopped basil

OPRAH'S CORN CHOWDER

Steps:

• Spray sauce pan with the cooking spray.
• Sauté the onion for about 5 minutes.
• until translucent.
• Add 4 cups of the corn and sauté for 4-5 minutes, until it softens a bit.
• Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
• Put the contents of the pan into a blender and puree until smooth.
• Pour the puree back into the saucepan heat on medium-low.
• Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn.
• Stir and cook for about 10 minutes, until the chowder is thick and creamy.
• Top with basil.