CORN CHOWDER WITH CHILIES
Steps:
- (Carefully) slice the corn kernels off the cob. Set aside.Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!
SMOKY CORN CHOWDER
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
- Serve the corn chowder topped with bacon, scallions, herbs and cheese.
CORN AND GREEN CHILE CHOWDER
Provided by Ree Drummond : Food Network
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
- In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
- Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.
SMOKY TURKEY CORN CHOWDER WITH BACON
This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.
Provided by Rhoda Boone
Categories Soup/Stew turkey Thanksgiving Kid-Friendly Corn Fall Winter Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
- Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
SMOKY CORN AND CHILI CHOWDER
Provided by Molly O'Neill
Categories dinner, lunch, soups and stews, appetizer
Time 3h40m
Yield Four servings
Number Of Ingredients 14
Steps:
- Place the yogurt in a strainer lined with cheesecloth. Set aside to drain for 3 hours. This will become yogurt cheese. Bring 2 cups of water to a boil. Whisk in the cornmeal. Cook until creamy, about 25 minutes. Season with the salt and pepper. Set aside.
- Heat a large cast-iron skillet until smoking. Add 2 1/2 cups of the corn. Dry roast, stirring constantly, about 3 minutes. Set aside.
- Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil. Cover the bottom of each with a thick layer of the cornmeal mixture. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese. Top with the remaining cornmeal. Refrigerate for 2 hours.
- Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth. Simmer for 3 minutes.
- Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 17 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1357 milligrams, Sugar 28 grams, TransFat 0 grams
CORN CHOWDER WITH CHILI POWDER AND CRUMBLED COTIJA CHEESE
Provided by Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
- For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
- For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
- Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.
JULIE'S SENSATIONAL SMOKY CORN CHOWDER
This hearty chowder uses pantry staples to come together quickly. It is spicy, smoky, creamy, and out-of-this-world delicious! A perfect meal for a chilly evening. Try it tonight!
Provided by juliebfleming
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
- Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
- Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 42.6 g, Cholesterol 17.4 mg, Fat 11.7 g, Fiber 5.7 g, Protein 7.4 g, SaturatedFat 4.3 g, Sodium 858.1 mg, Sugar 6.7 g
EPICURE'S SMOKY CORN CHOWDER
Smoky Corn Chowder, cornmeal muffins, low-fat cheddar cheese and vegetables with Victorian Epicure Dip
Provided by LuvSpices
Categories Chowders
Time 10h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat.
- 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary.
- 3. Sprinkle with bacon and serve.
- Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,.
- Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g.
- Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip.
- Cost per serving: $1.73.
Nutrition Facts : Calories 282.8, Fat 10.1, SaturatedFat 3.5, Cholesterol 15.8, Sodium 164.7, Carbohydrate 45, Fiber 5.1, Sugar 5.9, Protein 9
SMOKY CORN & POTATO CHOWDER #5FIX
5-Ingredient Fix Contest Entry. This hearty chowder is fabulous on its own or can be used as a great way to use up leftovers. Chopped chicken or ham, and broccoli, bell peppers or carrots are all wonderful stir-ins. And don't be afraid to jazz things up with a little spice. Seasoned salt, hot pepper sauce or a pinch of thyme are good options when you're looking for a change of pace.
Provided by PattyCakes1012
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Remove bacon with slotted spoon; set aside.
- Add celery to bacon drippings. Cook 10 minutes over medium-low heat or until tender, stirring occasionally.
- Stir in potatoes. Cook 5 minutes or until lightly browned.
- Add cream and corn. Bring to a simmer over medium heat. Reduce heat to low. Simmer 10 minutes or until potatoes are very tender and chowder is slightly thickened.
- Stir in reserved bacon.
Nutrition Facts : Calories 394.2, Fat 29.1, SaturatedFat 17.5, Cholesterol 89.5, Sodium 124, Carbohydrate 27.6, Fiber 2.4, Sugar 4.5, Protein 10
SMOKY CORN CHOWDER WITH COCONUT MILK
Using frozen corn means that this chowder can be made year-round, but feel free to use fresh corn when it's at its peak in late summer. The fresh kernels contain a delicious milky substance that will add flavor and help to thicken the soup. Smoked paprika gives this corn chowder a smoky flavor that's further accentuated by vibrant poblano chiles. Starchy russet potatoes work particularly well in this soup and help thicken it, however, any potato variety will work.
Provided by Vallery Lomas
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
- Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
- Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
- Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
- Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
- Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.
SMOKY CORN AND POTATO CHOWDER
Really yummy, warm chowder and its great with or without the sausage. From Del Monte- mostly from canned ingredients.
Provided by alijen
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender.
- Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
- Cook sausage, if not already, and slice into small peices.
- Stir milk into creamed corn in large saucepan.
- Add sausage, potatoes and whole kernel corn.
- Heat through, stirring occassionally.
- Stir in both kinds of cheese until melted.
- Garnish with green onion slivers, if desired.
SMOKY ROASTED CHICKEN AND CORN CHOWDER
This recipe is out of Taste of Home's Healthy Cooking Magazine. A lightened version of a warm comfort food!
Provided by Shelby Jo
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
- Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.
Nutrition Facts : Calories 280.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 59.7, Sodium 655, Carbohydrate 28.1, Fiber 2.7, Sugar 6.7, Protein 22.8
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- In a large saucepan cook onion and chipotle pepper in 1/2 teaspoon of the butter over medium heat about 5 minutes or until onion is tender. Stir in 1 1/2 cups of the corn and the broth; cook for 3 minutes more. Cool slightly.
- Transfer corn mixture to a blender or food processor. Cover and blend or process until nearly smooth; set aside.
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