Creamed Corn With Bacon And Chipotle Recipes

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

SPICY FRIED CORN WITH BACON AND CHIPOTLE

Steps:

• Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
• Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

CHIPOTLE CORN SALAD WITH GRILLED BACON

Steps:

• Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
• Weigh down the ears so they are fully submerged.
• Preheat a grill to medium-high.
• Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
• While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
• Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
• Whisk together all the dressing ingredients in a medium bowl.
• Dress the salad lightly and serve.

SLOW-COOKER CREAMED CORN WITH BACON

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

CHIPOTLE CHICKEN CHOWDER RECIPE

Steps:

• In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
• Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.

CREAMED CORN & BACON

Steps:

• Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
• Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
• Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CHIPOTLE CREAMED CORN

Steps:

• Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
• Set aside.
• In a large saute pan over medium-high heat, heat oil.
• Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
• Add Chipotle Cream and cook until just thickened and coating corn.
• Season liberally with salt to taste.
• Garnish with chives.

CREAMED CORN WITH BACON AND CHIPOTLE

Steps:

• Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
• Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
• Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
• Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
• When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese's oils may separate).
• Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.