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
SWEET CORN CHOWDER
Summer calls for lighter meals, and this chowder delivers with a healthier take on a classic. The soup is thickened by pureeing part of it in a blender, eliminating the need for flour or cream. Fresh sage and a hint of chile pepper flakes give it a subtle, smoky flavor. We suggest using grilled or roasted corn but thawed frozen kernels will work well in a pinch.
Provided by Jennifer Perillo
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
- Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and serve hot.
- Using a sharp knife, cut the kernels off the cob (see Cook's Note); reserve the kernels for a later use.
- Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
- Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
ROASTED CORN AND CHICKEN CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Put the corn on a rimmed baking sheet; broil, turning, until lightly charred on all sides, 5 to 8 minutes. (Alternatively, char the corn directly over a gas burner or on a grill over medium-high heat.) Transfer to a cutting board; let cool slightly, then cut off the kernels and transfer to a bowl. Working over the bowl, run the back of a chef's knife down the cobs to extract the juices; discard the cobs.
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add all but 2 tablespoons of the scallions, the celery, sweet potato, thyme, cayenne, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring, until softened, 3 minutes. Sprinkle in the cornmeal; cook, stirring, until lightly toasted, 1 minute. Add the corn, its juices and 5 cups water. Increase the heat to high and bring to a simmer. Adjust the heat to maintain a simmer and cook, stirring occasionally, until the sweet potato is tender and the soup has thickened slightly, 15 minutes.
- Reduce the heat to medium low and stir in the chicken and milk. Cook until the chicken is warmed through, 2 to 3 minutes (do not boil). Season with salt and black pepper. Top each serving with the reserved scallions and serve with the dinner rolls.
ROASTED SWEET POTATO CORN CHOWDER
The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser!
Provided by Mellie
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil.
- Roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
- Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
- Heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. Stir in the celery, onion, and shallot. Cook and stir until the onion has softened, about 5 minutes. Stir in the tomato paste and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
- Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 26.9 g, Fat 3.3 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 433.6 mg, Sugar 5.9 g
ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE
Steps:
- Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;
HOT, BUT SWEET CORN & POTATO CHOWDER
Make and share this Hot, but Sweet Corn & Potato Chowder recipe from Food.com.
Provided by Malarkey Test
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- put a bit of oil in a big stock pan, and add the onions (it will be a lot, i always just run these through the cuisinart to get good thick sections instead of squares and it saves on the tears).
- cook the onions for ~10 min, until they are clear and a little brown.
- add the leek and corn, cook for 5 more minute.
- add the creamed corn and potatoes. if necessary, add milk to thin the soup out a bit and cover the potatoes.
- stir in the spices.
- cover and simmer for 20 min, or until the potatoes are cooked through.
Nutrition Facts : Calories 646.1, Fat 5.5, SaturatedFat 1.4, Cholesterol 4.3, Sodium 743.3, Carbohydrate 148.1, Fiber 14.7, Sugar 20.3, Protein 18.1
SWEET CORN CHOWDER
Make and share this Sweet Corn Chowder recipe from Food.com.
Provided by branwoodw
Categories Chowders
Time 35m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Sweat bacon in deep soup pot.
- Sauté onion, garlic, thyme just until you see color.
- Add potatoes and cover with broth. Cook until overdone.
- Puree with immersion blender.
- Add corn and cream and simmer while stirring for 5-10 minute.
- Season with salt and pepper.
- Garnish with fresh thyme or ground red pepper.
Nutrition Facts : Calories 1273.8, Fat 87.2, SaturatedFat 49.6, Cholesterol 284.6, Sodium 3632.5, Carbohydrate 108.4, Fiber 14.1, Sugar 14, Protein 27.1
FRESH CORN CHOWDER
This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
FIRE-ROASTED CORN CHOWDER
Steps:
- Roast 4 ears of corn over a direct flame (on a preheated grill or over a gas burner) until the corn kernels begin to blacken, turning every few minutes until all sides have roasted. After the roasted ears have cooled, scrape the kernels from the cobs, and reserve.
- Heat the oil in a large Dutch oven over medium heat. Add the bell peppers and onions and cook until softened slightly, 5 to 7 minutes. Meanwhile, scrape the corn kernels from the remaining 4 ears of corn. Add the raw corn kernels and garlic, and cook until the garlic is aromatic, 1 to 2 minutes. Add the stock, Sriracha, thyme, and bay leaves. Bring to a boil, then lower the heat and simmer for 45 minutes.
- About 10 minutes before the soup is finished, gently heat the cream over low heat, keeping it just below a simmer.
- Once the soup has cooked for 45 minutes, discard the thyme and bay leaves. Puree the soup using an immersion blender. (A food processor or blender can be utilized with caution, pureeing the hot liquid in small batches.) Mix in the warm cream and add the reserved roasted corn. Cook for an additional 3 to 5 minutes, until thoroughly heated.
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with a few lines of Sriracha, a generous sprinkle of smoked paprika, and torn cilantro or parsley leaves.
CHICKEN CORN CHOWDER WITH ROASTED RED PEPPERS
The flavor of the roasted red peppers really makes this recipe. This is a dish that everybody loves. Served with some warm, crusty bread there's nothing like it on a wintry day.
Provided by Laurie and Roger
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a dutch over, fry bacon crisp.
- Remove from dutch oven, crumble bacon and set aside.
- Pour off bacon fat, add 1 TBS vegetable oil, saute onions, celery and garlic over low/medium heat for 3 or 4 minutes.
- Onions and Celery should still have some crunch.
- Add 4 cups of chicken stock, bay leaf, parsley, sage and diced potatoes.
- Simmer low until potatoes are just tender and Remove bay leaf.
- Add Chicken,corn, bacon, cayenne and roasted red pepper.
- Bring back to a simmer and remove from heat.
- Stir the half and half.
- Add Salt and Pepper to Taste.
- Return to heat to warm, do not boil, stir in butter and it's ready to serve.
- Hint: We cook chicken leg quarters (as we think dark meat works best in this recipe) in a crock pot until tender.
- We pull off the meat to use in chowder.
- We defat this stock to use as part of the chicken stock needed for the chowder.
ROASTED SWEET CORN CHOWDER
Make and share this Roasted Sweet Corn Chowder recipe from Food.com.
Provided by F-16 momma
Categories Chowders
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 495.7, Fat 27.6, SaturatedFat 13, Cholesterol 64.6, Sodium 978.3, Carbohydrate 54.8, Fiber 5.8, Sugar 12.3, Protein 14.2
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