CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
MEXICAN STREET CORN SOUP
A decadent end-of-summer soup that features the season's freshest corn, Mexican Street Corn Soup is the famous street food in soup form.
Provided by Karen Gibson
Categories Soup
Time 55m
Number Of Ingredients 16
Steps:
- Preheat your grill to high. Brush four of the ears of corn with olive oil. Grill the ears of corn, turning occasionally for 8 to 10 minutes, until all sides have a light char on the kernels. Optional: add your favorite wood chips to the grill as the corn cooks. The smoky flavors will enhance the corn very nicely.
- Remove the corn from the grill and cool. When the ears can be handled, cut the kernels from all of the ears (including the 5th, uncooked ear).
- Using the edge of a knife, scrape down the ears of corn to remove the creamy corn. Add to the corn kernels. Slice one of the cobs into three pieces and set aside.
- Heat the butter in a 4 quart Dutch oven or stock pot over medium until melted.
- Add the onions, celery, and poblano and saute until soft (about 5 minutes). Add the potatoes, stock, and sliced corn cob. Raise the heat to high to bring the soup to a boil, then reduce to maintain a gentle simmer. Cook until the potatoes can be easily pierced with a knife (about 15 minutes). Remove and discard the cobs.
- If a thick soup is desired, mash the potatoes in the pot with a potato masher until broken down (they won't necessarily be smooth at this point). Reduce heat to medium/low.
- Stir in the corn and dairy, plus a couple pinches of salt. Cook for five minutes.
- Observe the texture of the soup. If you want something smoother and thicker, use a stick blender in pulses to smooth out part of the soup. For a completely smooth soup, blend the soup in batches in a high-speed blender.
- Add about 1/4 cup of cotija cheese crumbles, plus the crema to the soup, stirring well. Taste, and add more cheese as needed. It's salty, so it's unlikely you'll need to add more salt at this point.
- Squeeze half of a lime over the soup, and taste. Use the remaining half, if a brighter flavor is desired.
- To serve, sprinkle chili powder over the soup, along with the cilantro and green onions.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
HUNGARIAN PEPPER SOUP WITH ROMANO CRISPS
This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness.-
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown., In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps.
Nutrition Facts :
MEXICAN CORN SOUP
Provided by Ingrid Hoffmann
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
- In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
- Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
- Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
ROMANO CHEESE AND POPPED CORN SOUP
Make and share this Romano Cheese and Popped Corn Soup recipe from Food.com.
Provided by Boomette
Categories Pork
Time 30m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, cook bacon until crispy. Add butter and soften the onions and celery. Add the flour and let cook until homogeneous, pour slowly the wine and add gradually the chicken stock and milk.
- Cook at low heat until it's creamy and lightly thick. Add pecorino romano cheese 5 minutes before serving, and season with white pepper.
- Meanwhile, heat the oven to broil. Put the popped corn on a baking sheet with foil paper; spray with vegetable oil and sprinkle with the 1 cup of pecorino romano cheese, then grill until the cheese begin to melt and brown. Pour the soup in bowls and garnish with the popped corn.
Nutrition Facts : Calories 347.2, Fat 20, SaturatedFat 10.1, Cholesterol 51.6, Sodium 671, Carbohydrate 25.2, Fiber 1.7, Sugar 3.1, Protein 13.5
CORN SOUP
Steps:
- Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.
CORN CHEESE SOUP
I got a version of this from a neighbor as a kid. I was the local latchkey child, and all the moms pitched in to help me learn "the skills of a lady" (this was a while ago!) It's a staple in our house. We make this when we want a hearty, simple, one-dish meal that takes less than 30 minutes! You can add all sorts of things to this, potatoes, bell pepper, bacon, etc. but this is the way we almost always make it. The cheapest creamed corn doesn't taste as good to us, so we use a name brand. They're still pretty cheap, less than .75 a can usually. I don't add salt since the corn and the cheese are both salty.
Provided by bookladyjkd
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
- If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
- Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
- Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!
More about "romano cheese and popped corn soup food"
ROMANO - CHEESE.COM
From cheese.com
POBLANO CORN CHOWDER WITHOUT CREAM - THEKITTCHEN
From thekittchen.com
THE BEST POPCORN SOUP RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
POPCORN SOUP WITH CHEDDAR CROUTONS - STEVEN AND …
From cbc.ca
CREAMY CORN SOUP - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST PECORINO ROMANO CHEESE RECIPES | YUMMLY
From yummly.com
CORN SOUP WITH CHARRED JALAPEñO | FEASTING AT HOME
From feastingathome.com
CREAMY CORN AND POTATO SOUP | MRFOOD.COM
From mrfood.com
ROMANO CHEESE - WIKIPEDIA
From en.wikipedia.org
THREE CHEESE POPCORN RECIPE | WISCONSIN CHEESE
From wisconsincheese.com
TRE STELLE® ROMANO CHEESE SOUP WITH CHEESY POPCORN
From trestelle.ca
ROMANO CHEESE - KITCHEN DICTIONARY - FOOD.COM
From food.com
CORN SOUP WITH QUESO - PATI JINICH
From patijinich.com
ROMANO | WISCONSIN CHEESE
From wisconsincheese.com
CREAMY MEXICAN CORN SOUP - AHEAD OF THYME
From aheadofthyme.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