Bolivian Corn Chowder Recipes

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BOLIVIAN CORN CHOWDER



Bolivian Corn Chowder image

This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I'm always on the lookout for new ways to fix it.

Provided by dicentra

Categories     Chowders

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, finely diced
2 medium potatoes, peeled and shredded
1 (17 ounce) can corn
1 (17 ounce) can creamed corn
1 (16 ounce) can chicken broth
1 (4 ounce) can diced chilies
1/2 teaspoon chipotle chile in adobo
4 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup half-and-half
1/2 teaspoon salt
2 limes

Steps:

  • In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
  • Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
  • Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
  • Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.

Nutrition Facts : Calories 334.9, Fat 11.2, SaturatedFat 3.9, Cholesterol 14.9, Sodium 733.8, Carbohydrate 57.2, Fiber 6.1, Sugar 8.4, Protein 9.3

CORN & FENNEL CHOWDER



Corn & Fennel Chowder image

Make and share this Corn & Fennel Chowder recipe from Food.com.

Provided by trixiefaux

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

6 slices thick cut apple smoked bacon
1 medium onion, diced
1 fennel bulb, diced
4 garlic cloves, chopped
2 cups potatoes, diced
8 ounces frozen corn
1 tablespoon cayenne, sauce Franks RedHot
salt and black pepper
1 tablespoon vegetable oil
1 tablespoon flour
1 cup heavy cream
4 cups chicken or 4 cups vegetable stock

Steps:

  • Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.

Nutrition Facts : Calories 302.3, Fat 20.9, SaturatedFat 10.6, Cholesterol 63.1, Sodium 225.5, Carbohydrate 24.7, Fiber 3.8, Sugar 1.3, Protein 7

BOLIVIAN CORN PUDDING



Bolivian Corn Pudding image

This is a traditional corn pudding, served at Christmastime in Bolivia. Maybe I'll make it this year as part of our menu. The recipe comes from 365 Ways to Cook Vegetarian. The original recipe called for raisins, but I've omitted them.

Provided by dicentra

Categories     Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (17 ounce) can creamed corn
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 drops hot sauce
1 tablespoon sugar
1/2 cup monterey jack cheese, diced

Steps:

  • Preheat oven to 350.
  • In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
  • Beat until well blended.
  • Stir in cheese.
  • Pour into a lightly oiled 1 ½ quart baking dish.
  • Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.

Nutrition Facts : Calories 214.4, Fat 8.6, SaturatedFat 3.9, Cholesterol 171.2, Sodium 796.2, Carbohydrate 27.3, Fiber 1.6, Sugar 7.7, Protein 10.5

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