CORN CHOWDER WITH JALAPENO
This recipe is from Andrew Schloss's Art of the Slow Cooker.Mr. Schloss instructs, "The cornmeal thickens the soup and adds an appealing grainy texture. If you don't have cornmeal, substitute 1 tablespoon flour; it will thicken just as well. Or you can throw in a handful of crumbled corn chips once you add the broth. If you do use the corn chips, don't wait for the broth to thicken in the skillet. Just add everything to the slow cooker and the chips will thicken the soup as it cooks."
Provided by Princess Pea
Categories Chowders
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat a large deep skillet, preferably cast-iron, over medium-high heat. Add the salt pork and cook until browned and the bottom of the pan is glazed with fat.
- Add the onions, bell pepper, celery and jalapeños and sauté until the onions are lightly browned and tender, about 5 minutes.
- Transfer to a 5- to 6-quart slow cooker, and add the corn, tomatoes and beans.
- Add the cornmeal, salt, pepper, cumin, oregano and rosemary to the skillet and cook for 30 seconds over medium heat, stirring constantly.
- Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly, for about 2 minutes and pour into the slow cooker.
- Cover the cooker and cook for 3 to 4 hours on high, or 6 to 8 on low, until the vegetables are tender and the flavors are blended.
- Stir in the cream and heat through, about 1 minute.
Nutrition Facts : Calories 244.7, Fat 10.5, SaturatedFat 6, Cholesterol 33.2, Sodium 243.4, Carbohydrate 32.4, Fiber 6.2, Sugar 5.2, Protein 8.6
JALAPENO CORN CHOWDER
Corn season comes to an end just as cool evenings make their entrance. That means it's prime time to prepare corn chowder using those last few ears.
Provided by acid.
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off kernels from the ears of corn, if using whole fresh corn.
- In a blender container, combine half of the corn and the broth.
- Blend till nearly smooth.
- In a large saucepan, combine broth mixture and remaining corn kernels.
- Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
- Heat through.
- Top each serving with cheese.
- Serve hot.
CORN CHOWDER WITH JALAPENO CREAM
Provided by Food Network
Categories appetizer
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 21
Steps:
- In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
- In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
- Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
- While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
- Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.
JALAPENO CHICKEN CORN CHOWDER
Make and share this Jalapeno Chicken Corn Chowder recipe from Food.com.
Provided by loof751
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice roasted red pepper strips into thin slices. Carefully remove stem and seeds from the jalapeno peppers and discard; finely chop the peppers.
- In a blender combine the chicken broth with 1 1/2 cups of the corn. Blend until nearly smooth.
- In a large saucepan combine the broth mixture and the remaining 1 1/2 cups of corn. Stir in cooked chicken, milk, red peppers, and jalapenos. Simmer over medium heat until heated through.
- Garnish each serving with Monterey Jack cheese.
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- Sauté the onion and celery: Heat oil in a large pot over medium heat. Add the celery and onions and cook, stirring occasionally, until the onion has softened, abut 5-8 minutes.
- Melt the butter in the pan and sprinkle with flour. Stir or whisk to combine until vegetables are coated. Cook for a few minutes to get rid of the raw flour taste.
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