SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
OLD FASHIONED POTATO CORN CHOWDER
This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.
Provided by Sara Garska
Categories Soup
Time 40m
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
- Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
- Stir in milk, butter, pepper, and salt.
- Bring to a gentle boil, turn off heat, and serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 25 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 1052 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
SUMMER CORN CHOWDER
This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
- Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
- Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
BLACK PEPPER CORN BREAD RECIPE
Provided by awelsh728
Number Of Ingredients 10
Steps:
- 1.Preheat oven to 450º. 2.Butter a 9-inch round cake pan and coat the inside with 2 tablespoons cornmeal; set aside. 3.Sift flour, sugar, baking soda, baking powder, and salt into a mixing bowl. Sift in remaining 1 cup cornmeal. 4.In another bowl, beat buttermilk and egg together with melted butter. 5.Fold dry cornmeal mixture into liquid mixture, using a few quick strokes and being careful not to overmix. Pour batter into the prepared pan. Sprinkle with cracked black peppercorns. 6.Bake for 25 to 30 minutes until cornbread is golden brown and is pulling away from sides of pan. Note: *If plain cornmeal is not available, use self-rising cornmeal mix. Increase the cornmeal to 1 1/2 cups (plus 2 tablespoons for dusting the pan), reduce the flour to 1 tablespoon and omit baking soda, baking powder, and salt.
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