Bolivian Corn Chowder Recipes

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BOLIVIAN CORN CHOWDER



Bolivian Corn Chowder image

This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I'm always on the lookout for new ways to fix it.

Provided by dicentra

Categories     Chowders

Time 38m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, finely diced
2 medium potatoes, peeled and shredded
1 (17 ounce) can corn
1 (17 ounce) can creamed corn
1 (16 ounce) can chicken broth
1 (4 ounce) can diced chilies
1/2 teaspoon chipotle chile in adobo
4 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup half-and-half
1/2 teaspoon salt
2 limes

Steps:

  • In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
  • Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
  • Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
  • Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.

Nutrition Facts : Calories 334.9, Fat 11.2, SaturatedFat 3.9, Cholesterol 14.9, Sodium 733.8, Carbohydrate 57.2, Fiber 6.1, Sugar 8.4, Protein 9.3

POBLANO CORN CHOWDER



Poblano Corn Chowder image

This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.

Provided by NAIVERAY

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 17

½ cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
⅓ cup white sugar
1 tablespoon lobster base
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
½ cup margarine
½ cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
½ pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste

Steps:

  • In a blender or food processor, puree the onion and celery; drain.
  • Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
  • Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
  • Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

BOLIVIAN CORN PUDDING



Bolivian Corn Pudding image

This is a traditional corn pudding, served at Christmastime in Bolivia. Maybe I'll make it this year as part of our menu. The recipe comes from 365 Ways to Cook Vegetarian. The original recipe called for raisins, but I've omitted them.

Provided by dicentra

Categories     Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (17 ounce) can creamed corn
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 drops hot sauce
1 tablespoon sugar
1/2 cup monterey jack cheese, diced

Steps:

  • Preheat oven to 350.
  • In a medium bowl, combine the corn, eggs, salt, pepper, hot sauce and sugar.
  • Beat until well blended.
  • Stir in cheese.
  • Pour into a lightly oiled 1 ½ quart baking dish.
  • Bake 55-60 minutes, until corn pudding feels firm to the touch. Serve hot.

Nutrition Facts : Calories 214.4, Fat 8.6, SaturatedFat 3.9, Cholesterol 171.2, Sodium 796.2, Carbohydrate 27.3, Fiber 1.6, Sugar 7.7, Protein 10.5

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