Smoky Corn Chowder Food

JULIE'S SENSATIONAL SMOKY CORN CHOWDER

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.

SMOKY CORN CHOWDER

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.

SMOKY CORN AND CHILI CHOWDER

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.

SMOKY CORN CHOWDER WITH COCONUT MILK

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

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 TURKEY CORN CHOWDER WITH BACON

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 CHOWDER

Steps:

• Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
• Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
• Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
• Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.

SMOKY CHEDDAR, HAM AND CORN CHOWDER

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.