Easy CORN CHOWDER | Make it with your Slow Cooker, Crock Pot or Instant Pot
Here's your chance to make a delicious chowder - it's SO EASY! Our SLOW COOKER CORN CHOWDER will have you savouring each and every spoonful!
We know our faithful readers appreciate a good thing, so this recipe for SLOW COOKER CORN CHOWDER is something everyone will love. Sure, it’s easy to prepare, but it also delivers a superior flavour profile from our use of choice, readily available, organic ingredients. After all, nothing satisfies like a healthy bowl of chowder.
Remember these key points when you go to make it.
SLOW COOKER – For many, this won’t be the first time you marvel at what a slow cooker can do; this handy culinary appliance practically does all the work for you. Add the ingredients, set the cook time and hours later you’ll come home to a perfectly prepared hot meal.
CORN AND POTATOES – Thankfully the principle ingredient for this recipe - corn - is now available pretty much throughout the year. Look for imported organic ears of corn at your favourite grocer. Ideally, you’ll be able to find the corn still on the cob. Check out our KITCHEN HACK #1 video to see our surefire way of removing those tasty kernels from the cob. Potatoes are an essential ingredient in chowder and although you can use russets, we find baby new potatoes are tastier.
VEGETABLES – The assortment of additional veggies all contribute to the rich flavour of this chowder. For best results, we suggest always using organic produce.
THE BIG FINISH – Please don’t shy away from including our final suggestion of butter and 18% cream to the chowder, and same with the chopped dill; we’re talking a fresh, rich taste that simply can’t be beat.
What to serve with it? How about our BUTTERMILK CHEESE BISCUITS or our HOT SKILLET CORNBREAD. Don’t shoot the messenger, but we think soft, creamy butter should be offered next to each.
This hearty SLOW COOKER CORN CHOWDER is perfect for brunch, lunch or a light dinner. Ready when you are!
For the FULL RECIPE plus entertaining ideas, please visit:
weekendatthecottage.com
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!
Shrimp Tacos #shorts
INGREDIENTS
* 4 tbsp olive oil
* 1/2 tsp cayenne pepper
* 1 tsp dried oregano
* 2 tsp salt
* Black pepper
* 12 large peeled and deveined shrimp
* 4 Flour tortillas
* Cojita cheese
* 1 avocado sliced
Mango Corn Salsa
* 2 Corn on the cobs
* 1 jalapeno pepper
* 1 large mango, peeled and diced
* 1/2 small red onion, diced fine
* 1/4 cup chopped cilantro
* 1/2 tsp kosher salt
* 1 tsp oil
* Juice of one lime
* Zest of one lime
Purple cabbage slaw
* 1 pound thinly sliced or shredded cabbage ( 1/2 a large head)
* 1 tbsp lime zest
* ¼ cup fresh lime juice
* 2 tbsp olive oil
* ½ tsp salt
* 1 tsp cumin
* Pepper
RECIPE
1. In a mixing bowl, combine the olive oil, cayenne, oregano, salt, and pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
2. Cook the corn in a pot of boiling water for about 3 min.
3. Blowtorch the corn until slightly charred (use tongs to hold the corn). Turn frequently and cook until kernels begin to char about 2-3 minutes.
4. Add the diced jalapeño to the corn along with the mango, red onion,, parsley, salt,, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.
5. Heat a half cup of olive oil in a cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.
6. Thinly slice the purple cabbage and toss with olive oil, lime juice, lime zest, cumin, salt, and pepper.
7. Using tongs, take one end of the tortilla and place it directly over the flame. Once it starts bubbling (15-30 seconds), then flip over to the other side.
8. Assemble taco: To the tortilla add purple cabbage, avocado, mango corn salsa, then the shrimp. Add a squeeze of lime juice and cojita cheese.
Shrimp and Tortilla Soup - Everyday Food with Sarah Carey
Want a new way to enjoy all of the incredible corn that's available at this time of year? Why not try making this super-quick shrimp-and-corn soup? It gets a hint of smoky flavor from a teaspoon of chipotles in adobo and major crunch from crispy tortilla strips. Best of all, it takes just 10 minutes for this meal to go from stovetop to table. Make it tonight and see why soup should be enjoyed all year round!
Sarah's Tip of the Day:
When made the day before serving, this soup will continue to develop layers of complex flavors.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
SERVINGS:4
INGREDIENTS
4 corn tortilla, cut into thin strips 1 tablespoon olive oil Coarse salt 1 small yellow onion, diced small 2 garlic cloves, minced 1 tablespoon chopped chipotle chile in adobo (seeds removed) 7 cups low-sodium chicken broth 3 cups fresh corn (from 4 ears corn) or frozen corn 1 pound medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving
DIRECTIONS
STEP 1
Preheat oven or toaster oven to 450. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
---------------------------------------------------------------
Get the Full Recipe:
More Fish/Seafood Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Shrimp and Tortilla Soup - Everyday Food with Sarah Carey
Gochujang Stir Fry Chicken with Michael's Home Cooking
Here is my recipe for Korean Gochujang Chicken Stir Fry. Delicious and spicy. I think I made it too spicy, so I recommend not using any red pepper flakes or reduce to 1/4 teaspoon.
Ingredients:
2 chicken breast chopped
1 egg white
2 Tablespoons cornstarch
1 and 1/2 teaspoons chopped ginger
1 Tablespoon chopped garlic
1/4 teaspoon red pepper flakes or NONE
10 baby bok choy quartered
1 red bell pepper sliced
1/2 onion sliced
1 can baby corn cobs (optional)
Sauce:
4 Tablespoons gochujang
2 Tablespoons soy sauce
2 Tablespoons honey
3 Tablespoons brown sugar
1/2 teaspoon sesame oil
2 Tablespoons rice vinegar or regular vinegar
1/2 cup chicken broth
I also used and additional 1/2 cup of chicken broth to deglaze the pan.
I did not thicken my sauce at the end, but you can if you wish with 4 Tablespoons water and 2 Tablespoons corn starch that you have mixed up.
Marinate your chicken with 1/2 an egg white and 2 Tablespoons cornstarch for 20 minutes.
Heat your pan and cook your chili flakes (if using), garlic, ginger and chicken till the chicken is almost done.
Remove your chicken, as you will cook it more later.
Cook your vegetables in your pan with the garlic and ginger.
Add 1/2 cup chicken broth to deglaze your pan.
Add your chicken back to the pan along with the sauce, cook for two minutes.
Then you can thicken your sauce if you wish.
Serve with plain white rice or cooked ramen.
This turned out great, but at my limit of spicy since I used 1 teaspoon of chili flakes. I would leave them out the first time you make this. That way you have something full of flavor and just very mild spice.
Thank you for watching!
Music from Apple Garage Band..... Chelsea Loft
#koreanchicken #stirfry #michaelshomecooking
EASY COOKING / How to Make SOTANGHON SOUP | How to Cook VERMICELLI SOUP
It’s been awfully chilly, being winter and all, these past few days and hearty soups have been my steady companions of late. Nothing warms the body and nourishes the soul as a bowl of piping hot chicken sotanghon soup. This Filipino-style noodle soup is typically made with chicken parts previously simmered in aromatics and shredded into strips. I, however, prefer to use bone-in chicken wings cut up into manageable pieces in mine as I love gnawing on bite-sized wings and drums in between happily slurping silky cellophane noodles. I find that a more satisfying experience than chewing on dry flaked meat and besides, the bone-rich chicken wings do give an extra depth of flavor to the broth. Add lightly sautéed onions, garlic and Spring onion or leeks, crisp vegetables and delectable toppings, and you have a soup that’s both hearty and delicious.
How to cook Vermicelli Noodles Soup
How to cook Sotanghon soup
Tasty
Delicious soup
Vermicelli soup
Sotanghon soup
Chicken sotanghon soup
Mug bean noodles
Instant Pot Corn on the Cob | with Butter and Elote Seasoning
It’s embarrassing how simple this is and even more embarrassing that it’s taken me over 3 years as an Instant Pot owner before I even thought to cook corn on cob in it! Easy and perfect corn every time! I’ve tried it with whole ears (as in this video) and also with halved and quartered ears (in order to fit more into the pot) and they always come out perfectly cooked.
One note on cooking time: No matter the size of your pieces or the size pot you're using, the 2-minute cook time stays the same. But it will take a little longer to come to pressure depending on how densely you pack the pot with more pieces of corn.
Butter and season however you like. In the past, I’ve always use just butter, salt and pepper. But I came across this little jar of Everything but the Elote Seasoning Blend during a random and rare visit to Trader Joe’s. YUM.
#cornonthecob #instantpot #elote #madewithfilmora
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
6 whole ears of corn, shucked and cleaned (as few or as many as you want or can fit)
1 cup water (*use 2 cups if you are using an 8qt pot)
butter for serving
seasoning of your choice (Trader Joe's Everything but the Elote Seasoning Blend in the video)
Instructions:
1. Into the Instant Pot insert, add water and a short trivet that’s just tall enough to keep the corn out of the liquid. The goal is to steam the corn instead of boil it.
2. Arrange the corn into the pot in any way to fit as many pieces as you want in there. Cutting the corn into halves makes it easier to fit more in.
3. Lock and seal the lid and cook on manual/high for 2 minutes followed by a quick pressure release.
4. Let the corn cool for 10 minutes before handling.
5. Serve with butter and any seasoning you like such as the EBTE seasoning in the video.