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.
How To make Colourful Corn Chowder's Videos
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Pretty much a guarantee everyone will love this unique Chowder,which renders wonderful seafood flavors. A great smooth and creamy texture provided by the generous portions of Philly Cream Cheese. This recipe bursts with flavor from the Old Bay Seasoning. Each spoonful yields great texture with the mixture of red potato, chunky pieces of seasoned shrimp, delicate bites of scallion, and the sweet crispness of corn niblets. Absolutely delightful comfort food! Serve it by the cup or the bowl, 2nd helpings are a must!
Professional Chef's Best Corn Chowder Recipe!
Learn to cook this great dish with Chef Michael Smith. Cooked lobster and fresh corn on the cob. Click 'SHOW MORE' for recipe ingredients and cooking instructions.
Ingredients for lobster corn chowder:
2 large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cups (500 mL) of heavy whipping cream
4 cups (1 L) of water
2 cups (500 mL) of any white wine
4 fresh corn on the cob
2 tablespoons (30 mL) of butter
2 leeks, cleaned and chopped
2 carrots, diced
2 tablespoons (30 mL) of flour
A bunch of fresh basil
1 teaspoon (5 mL) of salt
Lots of freshly ground pepper
Cooking procedure for lobster corn chowder
In a large stockpot, pile the lobster bodies, any leftover lobster parts, any drippings and roe. Pour in the water, white wine and cream and bring to a simmer over medium heat.
Using a sharp knife, carefully cut off the kernels from the corncobs. To contain the mess, stand the corn upright in bowl while cutting the kernels off in a downwards motion. This will keep the kernels from flying all over the counter and the floor. Reserve the kernels and toss the corncobs into the bubbling stock. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half of the corn kernels into the broth. Simmer until they soften, about 5 minutes, then purée the whole mixture with a hand blender until smooth.
In another saucepan over medium heat, melt the butter. Toss in the leeks and carrots and sauté to soften, 5 minutes or so. Stir in the flour to make a ‘roux’ thickener. Stir in the corn purée and continue stirring as the flour swells and thickens the broth.
Roughly chop the lobster meat and add it to the works with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and share.
Squash and Corn Chowder
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.
Raw Food Recipes: Corn Chowder
Who doesn't like Corn Chowder? This raw version of this soup is a great alternative to the classic. Try out our raw Corn Chowder and you will not be disappointed with this soup.
BEST CORN CHOWDER / SIMPLE AND QUICK CORN CHOWDER RECIPE/ CHERYLS HOME COOKING
This video is about making home made Corn Chowder! Its quick and easy! A hit with my family.
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Ingredients
Bacon slices 5 , chopped
Green onion tops 3 , peeled and diced
Peppers 4 Small, seeded and diced
Butter 2 Tablespoon
Flour 2 Tablespoon
Chicken broth 4 Cup (64 tbs)
Corn 2 Cup (32 tbs)
Cooked potato 2 Cup (32 tbs), diced
Whipping cream 2 Cup (32 tbs)
Salt & pepper To Taste
Directions
MAKING
1. Fry the bacons on a frying pan. Remove from pan and set them on a paper towel.
2. Add butter to the same pan, saute onions and peppers until soft.
3. Season with salt and pepper.
4. Add flour and mix it around. Drop in the bacon and mix that as well.
5. Pour chicken broth and stir that in.
6. Throw in corn and potatoes to the pan and continue to cook.
7. Transfer the chowder to a deep pot.
8. Add whipping cream. Season with more salt and pepper and simmer for another half an hour.
SERVING
9. Transfer to serving dishes. Season with salt and pepper and serve.
Let's Dish host Chris Koetke shares his recipe for Corn Chowder
Fall is upon us, and that means it's time for comfort food. Chris Koetke, host of the LiveWell Network show Let's Dish, shares his hearty recipe for a potato, corn and sausage chowder.