Corn Chowder Rosie Daley Recipes

CORN CHOWDER

Steps:

• Cut the kernels off the cob and then use a spoon to scrape the excess pulp. Transfer to a medium bowl.
• Add 4 cups of corn kernels and 2 cups chicken broth to a blender. Process until smooth, 1 minute on medium speed.
• Add bacon to a large dutch oven or pot. Heat the pot over medium heat, cook and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
• Add onions, carrots, and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.
• Add garlic and thyme, cook until fragrant, 30 seconds.
• Add the remaining 2 cups of corn kernels and saute for 1 minute.
• Add potatoes, corn puree, 1 cup of chicken broth, milk, salt, pepper, and bay leaf.
• Bring soup to boil, and then reduce to a simmer. Stir every few minutes and cook until potatoes are fork-tender, about 20 minutes.
• Turn off the heat and discard bay leaf. Stir in the half-and-half and parsley.
• Taste and season with more salt and pepper as desired.
• Divide the soup into serving bowls. Top with crispy bacon and parsley.

FRESH CORN CHOWDER

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.

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.

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.