How To make Colourful Corn Chowder
Ingredients
12
each
green onions, (spring onions) sliced
2
each
sundried tomatoes, dry packed, chopped
2
each
carrot, chopped
1
each
red bell pepper, chopped
1
each
chilli pepper, deseeded chopped, fresh
2
each
garlic cloves, crushed
1/2
teaspoon
cumin, ground
1/2
teaspoon
coriander, ground
4 1/2
cups
water
2
each
vegetable stock cubes, or powdered stock
2
each
potatoes, cut into 1/2 inch cubes
1
pound
corn, sweet frozen
1
salt, to taste
1
pepper, to taste
1
cup
skimmed milk
2
tablespoon
skimmed milk powder
3
tablespoon
coriander, chopped, fresh, garnish
3
tablespoon
mint, chopped, fresh, garnish
Directions:
Put the onions, tomatoes, carrots, red pepper, chilli, garlic and spices in a large heavy based saucepan with 1/2 to 1 cup of stock.
Cover and bring to boil and boil for 3-5 minutes. Stir in the potatoes and simmer for 3-4 minutes more until liquid has nearly gone.
Stir in remaining stock, simmer partially covered until the potatoes are almost tender, about 5 minutes. Stir in the corn, season with salt and pepper and simmer until all the veg are tender.
3. Take out 1 cupful and liquidise it. Return it to the pot. Mix together the milk and milk powder and add it to the soup. Simmer for another few minutes and adjust the seasoning.
Serve garnished with the fresh chopped coriander and mint.
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This gluten-free recipe could soon be one of the new favorites for the dinner table. Live Well Alabama’s Squash and Corn Chowder is rich in flavor and nutrients like calcium, vitamin A and C. Tip: Use kernels from 4 ears of fresh corn instead of canned corn. For a richer flavor, boil empty cobs along with potatoes and discard cobs before blending. For extra spice, add red pepper flakes or hot sauce.
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Recipe Here!:
What can I say? I love chowders. Soup with a typically dreamy, creamy richness. And with the massive success of my classic New England Clam Chowder, I couldn't pass up the chance to make a lush Corn Chowder.But wait, there's more. How about we add some crab to the mix? And since corn & crab go together wonderfully, I have devised the most wonderful and flavor-filled Corn & Crab Chowder ever to devour. (And if you hate seafood, I've designed it so you can totally leave it out).Get those Instant Pots cranking, folks. It's time to chow down on CHOWDAH!
#pressureluck #instantpot #cornchowder
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At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
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We are hunkered down as the arctic blast is passing through. Soup is on deck for sure. We will be warming up with one of my soup creations.
This Cajun Shrimp Chowder is a possibility today. I cooked this Chowder a few weeks ago and my family loved it.
This chowder was on the table in less than 30 minutes.
So good.
Recipe below
Cajun Shrimp & Corn Chowder
Ingredients:
1 lb Large Shrimp
1 lb Medium Shrimp
1 can of Gold and White Corn
1 can of Sweet Corn
1 can of Fiesta Corn
Diced onions 1 – 2 tbsp
Diced colorful bell peppers 1 – 2 tbsp
Butter Blends Chives and Onion – 1 tbsp
Seafood Stock 16 – 18 oz
Slap Ya Mama seasoning
Old Bay Seasoning
Smoked Paprika
Onion Powder
Garlic Powder
Russet Potatoes 2 big ones (Peeled and Diced in small cubes) *The smaller they are the faster they will cook.
Parsley (chopped, 2 palms full)
Half and half cream or heavy whipping cream (16 fl oz)
Directions:
Season the Shrimp with slap ya mama, smoked paprika, onion powder, garlic powder, old bay seasoning. Set aside.
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Add in the Shrimp stock. Stir.
Add in the diced potatoes. Cook for about 10 minutes on medium to low heat. Cook until the potatoes are almost tender.
Add in the 3 cans of corn. Stir.
Add in the 2 different shrimp. Stir. Cook on medium heat for 10 – 12 minutes or until the shrimp is translucent.
Once the Shrimp is cooked. Add in the half and half. Turn off the heat and cover for 5 minutes or so.
Toss in the parsley. Stir.
I added a little additional seasoning at this step.
Allow to sit for a few minutes to thicken.
Serve in a bowl with crackers.
Finish with old bay seasoning on top.
Enjoy.
LCCC Cooking Classic - Corn Chowder #3
The third episode of Luzerne County Community College's Cooking Classic show Season 2 featuring Corn Chowder