Kennedy Sweet Corn Chowder From Hyannisport Recipes

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SWEET CORN CHOWDER



Sweet Corn Chowder image

Summer calls for lighter meals, and this chowder delivers with a healthier take on a classic. The soup is thickened by pureeing part of it in a blender, eliminating the need for flour or cream. Fresh sage and a hint of chile pepper flakes give it a subtle, smoky flavor. We suggest using grilled or roasted corn but thawed frozen kernels will work well in a pinch.

Provided by Jennifer Perillo

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons olive oil
1 medium onion, chopped fine
2 cups cooked corn kernels (from 2 large ears)
2 medium Yukon gold potatoes, diced 3/8 inch thick
6 fresh sage leaves, chopped
Generous pinch of chile pepper flakes, plus more for garnishing
1/2 teaspoon sea salt, plus more as needed
3 cups vegetable stock or Corn Broth, recipe follows
5 cooked ears of corn
1 teaspoon kosher salt
10 whole peppercorns, black or white
2 cloves garlic, smashed
1 dried bay leaf
1 medium onion, peeled and cut in half

Steps:

  • Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
  • Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and serve hot.
  • Using a sharp knife, cut the kernels off the cob (see Cook's Note); reserve the kernels for a later use.
  • Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
  • Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.

KENNEDY SWEET CORN CHOWDER FROM HYANNISPORT



Kennedy Sweet Corn Chowder from Hyannisport image

Caroline and Jackie served this for the wedding week luncheon of Arnold Schwarzenegger and Maria Shriver in 1986 - and it's a family favorite - simple and tasty --

Provided by carrie sheridan

Categories     Chowders

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 10

2 cups milk
6 ears sweet corn, shucked
6 tablespoons kerry irish gold butter
1 large onion, diced
1/4 lb thick-sliced bacon, finely diced
1/4 cup all-purpose flour
2 cups chicken stock
1 lb red potatoes, peeled and finely diced
1 cup light cream or 1 cup half-and-half
s and fresh ground pepper

Steps:

  • In a stockpot or other large soup pot, combine the milk with 2 quarts (8 cups) of water. Bring to a boil. Add the corn on the cob and cook it for 5 minutes or until tender.
  • Using tongs, transfer the corn to a colander. Measure out and reserve 4 cups of the corn cooking liquid; discard the remainder. When the corn is cool enough to handle, cut or scrape the kernels off the cob with a large sharp knife.
  • Melt the butter in a large soup pot or flame-proof casserole over medium heat. Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon has rendered its fat, 5 to 7 minutes.
  • Sprinkle on the flour and cook, stirring for 1 to 2 minutes. Whisk in the reserved corn broth and the chicken stock. Bring to a boil, stirring until thickened slightly. Add the diced potatoes and cook for 5 to 7 minutes, or until just tender. Then add the corn kernels and cream. Reduce the heat to low and simmer for 5 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 379.9, Fat 24.7, SaturatedFat 12.9, Cholesterol 62.7, Sodium 343, Carbohydrate 32.8, Fiber 3.2, Sugar 4.7, Protein 9.9

HAMMERSMITH FARM'S SPICED CHICKEN (JACKIE KENNEDY)



Hammersmith Farm's Spiced Chicken (Jackie Kennedy) image

Jackie Kennedy's childhood summer home was called Hammersmith Farm and I got this recipe from the Hammersmith Farm Cookbook. I haven't made it yet. http://www.buygold.net/Photos/contessa/cont045.html

Provided by Oolala

Categories     Chicken

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 8

5 ounces plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 garlic clove, crushed
salt
pepper
3 lbs chicken, quartered

Steps:

  • Mix yogurt and all the spices together.
  • Add the chicken pieces and marinate, at room temperature, for 3 hours.
  • Line grill with foil and put chicken pieces on rack.
  • Grill for 20 minutes or until chicken is cooked.

Nutrition Facts : Calories 473.6, Fat 32.6, SaturatedFat 9.7, Cholesterol 160.2, Sodium 163.7, Carbohydrate 2.7, Fiber 0.3, Sugar 1.8, Protein 40

ZUCCHINI AND SWEET CORN CHOWDER



Zucchini and Sweet Corn Chowder image

This soup is another of my favorites, besides being delicious it is rich in nutrients especially if it is prepared with organic ingredients. Zucchinis are rich in calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin C, vitamin A and vitamin K. They are very low calorie vegetables. Zucchinis skin is an excellent source of dietary fiber and offers some protection against colon cancers. Unlike corn, fresh corn kernels have fewer calories and contain no gluten. Yellow corn kernels contain high levels of B complex, vitamin A, lutin, flavonoids among other important nutrients, and contain a moderate amount of minerals such as zinc, magnesium, copper, iron and manganese. However, corn, in line with rice, potato, etc., is one of the high glycemic index foods, limiting its authority to the main food ingredient in diabetic patients. For more information go to www.nutrition-and-you.com. Created by Rosamaria Barrientos

Provided by Rosamaria Barrientos

Categories     Chowders

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

5 yellow zucchini (cut into small pieces)
2 green zucchini (cut into small pieces)
1 medium white onion (chopped)
3 garlic cloves (finely chopped)
3 celery ribs (cut into small pieces)
1 lb corn kernel (organic)
4 branches epazote (leaves)
1/2 cup half-and-half (optional)
1 serrano pepper
1/4 teaspoon turmeric powder
3 cups water
3 tablespoons oil or 3 tablespoons butter
1 tablespoon salt (to taste)

Steps:

  • In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.
  • Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!

Nutrition Facts : Calories 147.8, Fat 5.3, SaturatedFat 0.8, Sodium 723.8, Carbohydrate 25, Fiber 4, Sugar 4.2, Protein 4.7

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