Mcmenamins Copy Cat Spicy Corn Chowder Recipes

SOUTHWESTERN SPICY CORN CHOWDER

Steps:

• Melt butter with olive oil in pot.
• Add celery, bell pepper and onion.
• Cook for 5 minutes.
• Add hash browns, corn, and green chilis.
• Cook for another 5 minutes.
• Combine all dry ingrediants.
• Add to pot and stir for 1 minute constantly.
• Add chicken stock and bring to boil.
• Reduce to low and simmer for 5 minutes.
• Add cream and let simmer 2 more minutes stirring frequently.
• Ready to serve.
• Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
• Add the jalapeno and garlic and saute until fragrant, about 1 minute.
• Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
• Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
• Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

GINA'S SPICY CORN CHOWDER

Steps:

• In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
• Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

OLD MILL RESTAURANT'S SIGNATURE CORN CHOWDER

Steps:

• Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
• Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
• Sauté chopped bell peppers in remaining butter till tender.
• Add to potato and onion mixture.
• Stir to mix well, bring to boil; add half and half and corn.
• Simmer for 15-20 minutes.
• *Seasonings are to taste. Taste often and add extra as desired.

CORN CHOWDER FROM MIMI'S CAFE

Steps:

• On medium heat, melt butter.
• Simmer onion and celery for 5 minutes until soft but not brown.
• Add water, potatoes, corn and seasonings.
• Cover and simmer for 30 minutes or until potatoes are barely tender.
• Whisk the flour into 1 cup of half & half and stir into soup.
• Add remaining 3 cups half & half.
• Simmer for about 15 minutes until soup thickens to creamy consistency.
• To make soup thicker, simmer another 5-10 minutes.

SPICY MEXICAN CORN CHOWDER

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
• In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

SPICY CORN CHOWDER

Steps:

• Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
• Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

CHEF JACK'S CORN CHOWDER

Steps:

• Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
• Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
• In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
• Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).

SPICY CHICKEN CORN CHOWDER

Steps:

• Bring chicken broth to a boil in a medium saucepan.
• Season chicken with salt and pepper and add to pot with broth. Simmer, covered, over medium-low heat 10-15 minutes, flipping chicken half way through.
• Transfer chicken to plate and reserve broth. Shred chicken into bite size pieces.
• Cook smoked turkey, pastrami and onion in soup pot with the spices for about 5 minutes. Add all corn, cook for 2 minutes. Add reserved chicken broth and bring to a boil. Simmer over medium heat until slightly thickened.
• Stir in soy milk and chicken and let it cook for another 5 minutes.
• Tips: While I love homemade chicken stock, I almost never have time these days to make it fresh. Now you can find great organic and msg free chicken or vegetable stock/broth in your local groceries that will work great in this and any other recipe that call for it. The key to a good grocery chicken stock is too look for one that has a short ingredient list that includes vegetables like carrots, celery and onions.

SPICY CORN CHOWDER

Steps:

• In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
• In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
• Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
• Turn heat down to medium low, cover, and cook until potatoes are very soft.
• Add corn and cream, and continue to cook, uncovered, until soup thickens.
• Add cilantro and simmer a few more minutes.
• Taste and correct seasoning with salt if necessary.
• To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.