Corn And Baby Carrot Chowder Recipes

CRANKED UP CORN CHOWDER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
• Roast corn in preheated oven for 20 minutes.
• Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
• Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
• Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

CORN CHOWDER - FAST AND GREAT

Steps:

• In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
• Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
• Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

CARROT CHOWDER

Steps:

• In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.

BABY CORN WITH CARROTS

Steps:

• Bring water to a boil.
• Add carrots along with sweetener and salt, cover.
• Cook for 5 to 7 minutes.
• Add baby corn and parsley, cook an additional 5 minutes; add more water if necessary.

QUICK CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.

CORN AND CLAM CHOWDER

Steps:

• If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
• Rinse the clams well and put them in a kettle.
• Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
• Coarsely chop the celery. There should be about one cup. Add this to the clams.
• Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
• Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
• Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
• Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
• Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
• Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
• If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
• Bring the soup to the boil and swirl in the butter.
• Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
• Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
• Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.

CHEESE SCALLOPED BABY CARROTS-N-CORN CASSEROLE

Steps:

• Boil carrots til just tender, drain, add corn, set aside.
• In large bowl combine well the rest of ingredients except the crackers, butter and parsley.
• Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush!
• Pour into ungreased or greased, either way, glass 13x9 baking dish.
• Smooth top flat and even.
• In small microwave-safe bowl, melt butter.
• Stir in cracker crumbs and parsley.
• Sprinkle over casserole evenly.
• Bake in 350º oven for about 40-45 minutes or til bubbly!
• ENJOY!

HEARTY CORN AND CLAM CHOWDER

Steps:

• Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.