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:
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THANKS FOR WATCHING!
Mexican Corn Salad with Michael's Home Cooking
This Mexican Corn Salad is sweet from freshly picked corn. It is a medley of flavors with a touch of spice from chili powder and a jalapeno. Everybody will love this and it looks great on a plate of food.
Ingredients:
4 or 5 fresh ears of corn to make 3 cups of corn
2 Tablespoons plain olive oil or vegetable oil
1 or 2 jalapeños or 1 serrano chili
2 to 3 Tablespoons mayonnaise
1 Tablespoon chili powder
1/3 cup chopped cilantro or italian parsley
1/2 cup queso cojita or parmesan or pecorino
1/2 cup chopped scallions
2 garlic cloves finely chopped or put through a garlic press
1 Tablespoon fresh lime juice
dash of salt
Microwave your corn in husk for 2 minutes per ear of corn.
Allow to cool while you chop your ingredients.
***I stated in video that 4 ears cooked 4 minutes in microwave, I meant to say 4 ears of corn cooked 8 minutes.
Hush your corn and cut off kernels.
Cook your corn kernels in non stick pan with oil about 4 minutes until some of the corn browns somewhat.
Do not cook very long, you don't want to dry out the corn.
Put your corn into a mixing bowl and add the rest of the ingredients.
Mix it up and you are ready to serve.
Best at room temperature and it is great made a day ahead, then allow to come to room temperature out of the refrigerator.
I highly recommend this! You can control your spice the way you like. I like a serrano chili best.
I used Ancho Chili Powder, but any will do.
Thank you for watching!
Music from Apple Garage Band
Song used... Chelsea Loft
#michaelshomecooking #cornsalad #mexicancornsalad
Broiled Fish and Summer Salad - Everyday Food with Sarah Carey
At this time of year, all it takes is a few fresh ingredients to make a really fast and fantastic meal. Today, I'm preparing a broiled fluke (but any mild white fish would work) and a corn, tomato, and chopped zucchini salad. The flavors of this meal are so clean and summery, you won't believe that you can get it on the table so quickly. But you really can! Try this light dinner tonight.
Sarah's Tip of the Day:
Shopping in hot weather? Ask your grocer to wrap your fish in a plastic bag with a few ice cubes to keep it from overheating before you get home.
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PREP: 15 MINS
TOTAL TIME: 15 MINS
SERVINGS: 4
INGREDIENTS
3 tablespoons olive oil, divided 4 lemon sole or flounder fillets (1 3/4 pounds total) Salt and pepper 3 cloves garlic, minced, divided 5 medium tomatoes, cut into wedges 1 English cucumber, cut into half-moons 1 1/2 cups corn kernels (from 2 ears) 2 tablespoons lemon juice
DIRECTIONS
STEP 1
Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
STEP 2
Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.
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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.
Broiled Fish and Summer Salad - 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
Kamado Joe Applewood Smoked Corn on the Cob
Here's a truly beautiful side dish for your next family or barbecue meal... try some Smoked Corn on the Cob!
Directions:
Preheat your Kamado Joe to 300°F and get a little smoke rolling on an indirect cook setup.
Make your compound butter:
3 sticks (12oz / 1.5 cups) unsalted butter, softened
1 finely diced jalapeno pepper
Zest of 1 lime
Juice of 1 lime
1 Tbsp kosher salt
1 to 2 Tbsp grated parmesan cheese
Combine these ingredients completely and set aside until ready to use.
6-8 ears of corn, husks on
Pull back the husks and remove the silks from the corn. Smear the compound butter all over the corn and replace the husks. Tie it off with butcher's twine if you wish. Place on the grill for 45-60 minutes, turning once during the cook.
Enjoy!
#KamadoJoe #Barbecue #Grilling
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Grilled Tomato and Corn Pasta Salad - Everyday Food with Sarah Carey
This recipe deserves a gold star! We've taken some of the summer's brightest flavors -- juicy tomatoes and sweet corn -- and grilled them before tossing them together to make this pasta salad from our July/ August issue. Dolloped with ricotta and a bit of fresh basil, this vegetarian dinner is one that even the biggest meat-eaters will adore.
Sarah's Tip of the Day: Want to switch up your flavors? Swap in different herbs or cheese to reinvent the dish.
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PREP: 20 MINS
TOTAL TIME: 30 MINS
SERVINGS: 6
INGREDIENTS:
Salt and pepper
3/4 pound gemelli pasta
1/4 cup olive oil, plus more for grilling
1 1/2 pounds beefsteak tomatoes, halved
3 ears corn
1 cup ricotta
1/2 cup torn fresh basil
DIRECTIONS:
STEP 1
In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
STEP 2
Meanwhile, heat a grill or grill pan to high; clean and lightly oil. Toss tomatoes and corn with 2 tablespoons oil and season. Grill, turning occasionally, until charred in spots and tender, 6 to 8 minutes. Let cool slightly.
STEP 3
Chop tomatoes, cut kernels from cobs, and add to pasta. Stir in remaining 2 tablespoons oil and season. Serve warm or at room temperature. Top with ricotta and basil.
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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.
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