CHICKEN, ASPARAGUS & CORN CHOWDER
Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
ASPARAGUS & CORN SOUP (CHEAT'S VERSION)
I'm a bit embarrassed about this recipe because I'm NOT a fan of the style of cooking which 'assembles' pre-packaged products. However, sometimes, it's cold outside, you're tired, the cupboard is bare, the local store does not stock much more than canned goods and they would laugh in your face if you asked for a bunch of fresh asparagus! So, on such a day and under such conditions, I created this soup. And, whaddya know? It was so darn good I'm gonna share it!
Provided by Kookaburra
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a large saucepan.
- Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
- Remove the pan from the heat and, stirring, pour in the can of condensed soup.
- With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
- Return soup to heat, add the cream and the wine and stir to blend thoroughly.
- Stir in the can of asparagus pieces and the corn.
- Season with the stock powder, pepper, nutmeg and thyme.
- (If using a stock cube, dissolve it first in a little hot water.) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
- Taste before serving and add salt if required or a little more stock powder.
- Serve soup into bowls and sprinkle over the grated parmesan.
Nutrition Facts : Calories 633.8, Fat 43.6, SaturatedFat 23.4, Cholesterol 122.4, Sodium 1367.4, Carbohydrate 36.1, Fiber 4.1, Sugar 3.9, Protein 18.8
SPRING CORN SOUP WITH ASPARAGUS
This recipe was found in the Chattanooga Times. It makes a fantastic quick to make soup which is packed with vegetables. The addition of Parmesan Cheese is my idea.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a stockpot over medium high heat. Add in shallots, garlic, onion, carrots and celery. Cover and allow to cook until crist tender, 6 to 7 minutes.
- Add in the chicken stock and bring to a simmer. Add in the asparagus, thyme and corn. Cook until the asparagus is tender, 4 to 5 minutes. Season with salt and freshly ground black pepper to taste.
- Ladle into bowls and garnish with freshly grated parmesan cheese as desired.
CORN SOUP
The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Number Of Ingredients 10
Steps:
- Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
- Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
- Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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