Rosie Daleys Corn Chowder Food

COLD DAY CORN CHOWDER

Steps:

• In a medium Dutch oven, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Transfer to paper towels to drain.
• Drain or spoon off all but 3 tablespoons of the fat in the pot. Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes. Season with salt and pepper and add the flour, thyme, paprika, and bay leaves. Stir the flour into the vegetables to make a paste and coat them evenly. Cook a minute or two to get rid of the raw flour smell. Add the chicken broth and bring to a simmer. Cover and simmer until all of the vegetables are tender, about 15 minutes.
• Uncover the pot and add the potato, half-and-half, and corn. Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes. If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup. Discard the bay leaves. Serve garnished with the cooked bacon and some chives or parsley.

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.

CORN AND CHEESE CHOWDER

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.

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, 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).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

POTATO GRATIN (ROSIE DALEY)

Steps:

• Preheat oven to 400ºF.
• Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• Dust with the cayenne and 1/2 teaspoon of the paprika.
• Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
• Top with a spiral layer of the remaining potatoes.
• Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• Cover with foil and bake for 45 minutes.
• Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
• Remove the gratin from the oven and allow it to cool for 10 minutes.
• Garnish with the chopped parsley.

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.

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!!!!

LORD CHARLEY'S CORN CHOWDER

Steps:

• In a large pot, Brown Onions, Celery, Green Peppers, and Bacon.
• Add Chicken Stock, Salt, White Pepper, and Thyme.
• I usually let it simmer for 20 minutes to make sure the vegetables are well cooked.
• Add Potatoes and Corn. Simmer 30 minutes.
• In a separate pan, melt butter and add flour.
• Add Half & Half, slowly, in increments while whisking together to make smooth.
• Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!

ROSIE DALEY'S CORN CHOWDER

Steps:

• Directions: 1 Preheat a large, heavy saucepan over medium heat for about 1 minute. 2 Spray it twice with the vegetable oil. 3 Saute the onion for about 5 minutes, until translucent. 4 Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit. 5 Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. 6 Transfer the contents of the pan to a blender and puree until smooth. 7 Return the puree to the saucepan over medium-low heat. 8 Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. 9 Stir and cook for about 10 minutes more, until the chowder is thick and creamy. 10 Garnish with the chopped basil.