Cha Cha Corn Chowder Recipes

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CORN AND CRAB CHOWDER



Corn and Crab Chowder image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
2 all-purpose potatoes, peeled and diced
2 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
3 tablespoons all-purpose flour
2 cups vegetable or chicken stock or broth
1 quart whole milk
3 cups corn kernels, scraped fresh from the cob, or frozen kernels
8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
Oyster crackers
Hot cayenne pepper sauce
Sliced scallions

Steps:

  • Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

CHA CHA CHICKEN



Cha Cha Chicken image

I don't know where I got this recipe from, but recipes are only guidelines for me, so I am not sure if this is the real recipe or my variation of the original. I didn't even know what to call it! I love this dish, and so does my entire family. I serve with Spanish rice or ranch beans and a salad.

Provided by Keykeelee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 lime, or to taste
salt and ground black pepper to taste
1 cup chunky salsa
2 cloves garlic, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
  • Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
  • Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 136.9 calories, Carbohydrate 5.3 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 0.7 g, Sodium 475.6 mg, Sugar 2.2 g

CHA CHA CHOWDER



Cha Cha Chowder image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h40m

Yield 7 to 8 cups

Number Of Ingredients 12

8 cups vegetable stock
3 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
8 ears corn, kernels removed (about 6 cups)
3 tablespoons butter
3 poblano peppers, stems, seeds and ribs removed, diced
1 yellow onion, diced (about 2 cups)
12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
1 cup half-and-half
Smoked paprika, for garnish
Fresh cilantro leaves, chopped, for garnish

Steps:

  • In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the "milk" from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock.
  • In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust.
  • Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired.
  • Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT'S DAT GOOD.

EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

CHEF JACK'S CORN CHOWDER



Chef Jack's Corn Chowder image

Make and share this Chef Jack's Corn Chowder recipe from Food.com.

Provided by Marsha Hamner

Categories     Chowders

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup butter (2 sticks)
1 small onion, diced
1 small carrot, finely diced
1 small celery, diced
1 garlic clove, minced
1/2 cup all-purpose flour
3 cups white corn kernels (fresh or frozen)
3 cups chicken stock
2 cups half-and-half
1 pinch freshly grated nutmeg
kosher salt
fresh ground black pepper

Steps:

  • Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
  • Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
  • In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
  • Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. (This added butter could be optional).

Nutrition Facts : Calories 532.9, Fat 42.5, SaturatedFat 25.8, Cholesterol 114.8, Sodium 495.1, Carbohydrate 32.5, Fiber 2.9, Sugar 5.5, Protein 9.6

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