CORN CHOWDER
Bacon takes this classic corn chowder recipe over the top for a mouthwatering spoonful of pure flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
- Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
- Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
CORN CHOWDER WITH DUMPLINGS
Steps:
- In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 577 calories, Fat 29g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1424mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 7g fiber), Protein 14g protein.
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
SUMMER CORN CHOWDER
This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
- Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
- Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
CORN DUMPLINGS
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
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