Bolivian Corn Pudding Recipes

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

Ingredients

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

SMOKY POBLANO CORN PUDDING

Smoky Poblano Corn Pudding image

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Provided by Ashley Baron Rodriguez

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

Ingredients

4 poblano peppers
1 cup milk
½ cup heavy whipping cream
3 eggs
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g

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