Peanut Butter Corn Chowder Recipes

PEANUT BUTTER CORN CHOWDER

Steps:

• Saute onion and celery in butter till tender.
• Remove from heat and add peanut butter stirring until melted.
• Stir in broth and corn.
• Bring to a boil stirring frequently.
• Reduce heat and simmer for 10 minutes, stirring occasionally.
• Remove from heat and stir in cream.
• Reheat just until hot not allowing to come to a boil.

PEANUT BUTTER/CORN FLAKES COOKIES

Steps:

• Bring sugar and corn syrup to boil; remove from heat.
• Add peanut butter and mix well.
• Pour mixture over corn flakes.
• Mix into balls onto waxed paper or spread into buttered pan.

POBLANO CORN CHOWDER

Steps:

• Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
• In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
• Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
• In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
• Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
• Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
• Bring to a boil and simmer about 5 minutes.
• Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
• Turn off the heat. Add cream.
• Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
• Call everyone to dinner.
• You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).

COCONUT CORN CHOWDER

Steps:

• Chop onion and fry in oil (medium low-ish heat) for about 5 minutes.
• Add garlic & ginger, fry for another 3-4 minutes.
• Add coconut milk, soy milk, broth and corn. Simmer until warm.
• Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
• Simmer until hot!

PEANUT BUTTER CORN MUFFINS

Steps:

• Preheat oven to 400F.
• Grease muffin tins.
• Place all dry ingredients in a mixing bowl and mix up with an electric mixer.
• Add the liquids and mix smooth.
• Place 2 tablespoons of batter in the bottom of each of the greased muffin cups.
• Add 1 tablespoon of crunchy style peanut butter.
• Add the remaining bit of batter and bake for approx.
• 25 minutes or until a tooth pick comes out clean.