Summer Fresh Creamed Corn Recipes

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FRESH SUMMER CORN CHOWDER



Fresh Summer Corn Chowder image

Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!

Provided by outandabout829

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

6 ears corn, husked
¼ pound unsalted butter
1 medium onion, diced
2 bunches scallions, thinly sliced
2 cloves garlic, minced
4 small new potatoes, cut into chunks
1 jalapeno pepper, minced
1 ½ cups milk
1 ½ cups vegetable broth
1 cup chopped fresh cilantro
freshly ground black pepper to taste

Steps:

  • Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
  • Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
  • Season chowder with cilantro and pepper and serve.

Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g

SUMMER-FRESH CREAMED CORN RECIPE



Summer-Fresh Creamed Corn Recipe image

Make the most out of the warm weather when you follow this Summer-Fresh Creamed Corn Recipe. This dish is perfect for those hot summer days!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

4 ears corn on the cob (in husks)
1 cup milk
2 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 Tbsp. flour
1/4 lb. (4 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley

Steps:

  • Cut 1/2-inch piece off top of each ear of corn; discard. Snap off and discard any inedible ends of corn. Microwave 2 ears of corn on HIGH 3 min.; set aside. Repeat with remaining corn. Cool 5 min.
  • Remove husks and silk from corn; discard. Cut kernels off corn cobs. Place 1 cup corn kernels in blender. Add milk; blend until smooth.
  • Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Crumble; set aside. Discard all but 1 Tbsp. drippings from skillet.
  • Whisk flour into reserved drippings in skillet; cook and stir on medium heat 1 min. Gradually stir in puréed corn. Add VELVEETA and pepper; cook and stir 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended. Add corn kernels; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat.
  • Stir in parsley; top with bacon.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 7 g, Protein 7 g

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