Saffron Corn Chowder Recipes

DECADENT SEAFOOD CHOWDER

Steps:

• Melt butter with garlic together in a large pot over medium-high heat. Whisk in flour; cook and stir until mixture makes a paste and is fragrant, about 1 minute. Slowly whisk half-and-half into flour mixture until smooth. Add vegetable soup mix, onion flakes, lemon pepper, thyme, and saffron to half-and-half mixture; cook and stir until mixture thickens, 5 to 10 minutes.
• Stir salmon, halibut, shrimp, prawns, and scallops into half-and-half mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring frequently, until seafood is cooked through and chowder is hot, about 30 minutes.

COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES

Steps:

• Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
• Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
• Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

SAFFRON CORN CHOWDER

Steps:

• 1. Melt butter in a 4 quart Dutch oven. Add onion and leek and cook, stirring frequently, for about 5 minutes or until tender.
• 2. Add corn and cook for about 5 more minutes, stirring. Add one can of chicken broth. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes until corn is very tender.
• 3. Remove from heat and cool a bit. Place half of corn mixture in blender and blend until smoothly pureed. Return this mixture to Dutch oven.
• 4. Add remaining broth, potatoes, sweet peppers, black and cayenne pepper, and saffron.Heat thoroughly.
• 5. Garnish with chives or parsley.

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• 1 If you're using fresh corn, shuck the ears, discard the silks and trim off the ends so you can stand the cob flat
• 2 Working with one at a time, stand each cob on its end inside a large bowl; use a sharp knife to remove the kernels by working the blade straight down against the cob
• 3 Use the blunt side of the knife to then scrape down the cob; this will help release any milky corn liquid
• 4 Stir that liquid and the corn together
• 5 Reserve the spent cobs
• 6 Warm the oil in a large stockpot over medium-low heat
• 7 Stir in the onion and cook, stirring occasionally, for 8 minutes or until translucent
• 8 Add half of the yellow bell pepper and half of the red bell pepper, and cook for 3 minutes
• 9 Add the sweet potato, season lightly with salt and pepper, and cook for 5 minutes
• 10 Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes
• 11 Increase the heat to high; gently whisk in the broth and bring to a boil
• 12 Add the corncobs (not the corn kernels)
• 13 Reduce the heat to low, cover and cook for 5 to 8 minutes or until the potato is almost tender
• 14 Combine the cream and saffron in a small saucepan over low heat; once the mixture is warmed through, stir it and let it steep (off the heat) for 5 minutes
• 15 Add the saffron cream, corn kernels and corn milk to the stockpot; cook for 5 minutes
• 16 Taste, and add salt and pepper as needed
• 17 Use tongs to remove the cobs from the pot; holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob
• 18 Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives and the remaining red and yellow bell peppers, then serve

WAWA CHICKEN CORN CHOWDER RECIPE

Steps:

• Let the eggs harden in a saucepan and when they are ready let them cool. After that, first shell them and finally chop them. Meanwhile,clean the parsley and chop it.
• If you don't have it ready, prepare a chicken broth by simply cooking the chicken in salted water with the addition of onions, celeryand carrots. Once ready, strain the broth.
• Pour the chicken broth into a saucepan, bring it to a boil and add the boiled and chopped chicken breast, corn kernels, egg capellini, saffron and salt.
• Let them cook for a few minutes. When cooked, turn off theheat and complete by adding the chopped hard-boiled eggs and chopped parsley. Now pour the soup into the bowls and serve the dish hot.

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• If you're using fresh corn, remove the husks and silk and trim off the bottom of the cob so it's flat.
• One at a time, stand up each ear of corn inside a large, flat bowl. Use a sharp knife to remove the kernels from the ear, cutting straight down.
• Use the blunt side of the knife to scrape down the cob to release the corn "milk." Mix the kernels and the corn milk and set aside. Set the cobs to the side.
• In a large stockpot over medium-low heat, warm the olive oil. When hot, add the onion and cook for 5-8 minutes, or until translucent.
• Add the yellow and red bell peppers and cook for 3 minutes. Add the sweet potato, season with the salt and pepper, and cook for 5 minutes.
• Stir in the flour, tossing the vegetables to make sure they're coated. Cook for a few minutes.
• Turn the heat to high and whisk in the vegetable stock and bring to a boil. Add the cobs to the pan (but not the kernels). Turn the heat to low, cover and cook for 5-8 minutes or until the potato is almost tender.
• In a small saucepan over low heat, add the cream and saffron and steep for 5 minutes.
• Add the saffron cream, the corn kernels (add the frozen kernels if using), and corn milk (if using fresh corn) to the stockpot and simmer for 5 minutes. Taste and adjust the seasoning as needed.
• If using fresh corn, use tongs to hold the cobs over the pot. Use a knife to scrape off any bits of corn that are still on the cob, and into the pot.
• Serve in bowls, and garnish with the scallions and chives.

SAFFRON FISH CHOWDER

Steps:

• In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
• Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
• Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
• Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
• At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
• NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
• Serve hot along with chunks of crusty bread and plenty of butter!