CORN CHOWDER RECIPE
This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 45m
Number Of Ingredients 13
Steps:
- Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
- Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
- Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
- In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
- Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
AZTEC CHOWDER
Make and share this Aztec Chowder recipe from Food.com.
Provided by AngryToy
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse beans. Soak in chicken stock in large pot 8 hours.
- * Bring beans and stock to boil, reduce heat and simmer until beans are tender, 1 to 1 1/2 hours. Remove from heat and let cool.
- * Melt butter in saucepan. Add chicken and saute over medium-high heat until browned, about 5 minutes. Add onion, chile and garlic and saute until onion is translucent, about 10 minutes.
- * Puree half of cooked beans and cayenne in blender until smooth. Add cooked beans with cooking stock, bean puree and whipping cream to chicken and vegetables in saucepan. Bring to boil and season with salt and pepper to taste. Reduce heat and simmer 10 minutes.
- * Ladle chowder into bowls. Top with tortilla chips and cheese if desired.
Nutrition Facts : Calories 460.2, Fat 12.7, SaturatedFat 6.3, Cholesterol 48.4, Sodium 294.4, Carbohydrate 57.6, Fiber 16.5, Sugar 3.2, Protein 31.5
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
AZTECA SOUP
This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Provided by ANDRÉE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
- In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g
AZTEC CHICKEN WITH SWEET POTATO-CORN MASH
A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.
Provided by Vintage Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h32m
Yield 6
Number Of Ingredients 12
Steps:
- Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
- Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
- Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.
Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
AZTEC CORN BBQ'D IN HUSKS
This is a great corn recipe to serve at your next BBQ. You do it in advance and just finish cooking just before serving. Great flavor and you will get a few OOHs from your guests
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Carefully peel back the husks from the corn and remove all the silk (be careful not to tear the husks).
- Remove the cob from the husks without tearing the husks.
- Discard 2 husks and soak the remaining 8 in water for about 20 minutes.
- Meanwhile cut the corn from the cobs, discard cobs.
- Mix together the peppers, cilantro onions and corn.
- Heat the butter in a skillet and saute the corn mixture for about 5 minutes. The corn should still be crunchy.
- Season with salt and pepper.
- Take the husks from the water and dry the inside of the husk with a paper towel.
- Spoon about 1 cup of the mixture into each husk, fold the husk around the corn and tie (use a waxed cord, if possible) at the top and around the middle so the husk is securely around the corn mixture. (You can prepare the recipe to this point several hours ahead of time, keep at room temperature).
- Arrange the husks around the outer edge of the BBQ, cook until heated through approximately 10 minutes.
- Turn several times, mist with water to prevent burning (the husks will be slightly charred but not black).
- Remove cords and serve immediately.
Nutrition Facts : Calories 276, Fat 13.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 110.9, Carbohydrate 40.5, Fiber 5.3, Sugar 6.5, Protein 5.7
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