Corn Chowder Ii Recipes Recipes Recipe For Meatloaf

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CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

BEST EVER MEATLOAF II



Best Ever Meatloaf II image

My mom made a different meat loaf every week, when I was growing up, to find the one recipe are family would eat. After being subjected to this for years I came up with this recipe that has never failed to get rave reviews.

Provided by MECHELLE

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1 pound lean ground beef
15 saltine crackers, crushed
8 ounces shredded Cheddar cheese
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
  • Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 324.9 calories, Carbohydrate 9.4 g, Cholesterol 76.1 mg, Fat 23.2 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.7 g, Sodium 610.2 mg, Sugar 1.7 g

GLAZED MEATLOAF II



Glazed Meatloaf II image

This meatloaf is great! It's my husband's favorite. The glaze makes it delicious and moist.

Provided by Delia

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

½ cup ketchup
⅓ cup brown sugar
1 tablespoon lemon juice
1 teaspoon dry mustard
2 pounds lean ground beef
3 slices bread, shredded
¼ cup diced onion
1 egg, beaten
1 cube beef bouillon, crumbled
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
  • In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
  • Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 18.9 g, Cholesterol 89.7 mg, Fat 16.8 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 398.2 mg, Sugar 13.2 g

CORN CHOWDER



Corn Chowder image

Looking for a tasty side dish? Then check out this flavorful corn chowder that can be made ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 10

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 tablespoons all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 oz) cream-style corn
1 can (15 oz) tiny whole potatoes, drained and diced
Chopped fresh parsley, if desired
Paprika, if desired

Steps:

  • In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
  • Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 560 mg, Sugar 12 g, TransFat 0 g

CLASSIC CORN CHOWDER



Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

CORNBREAD MEATLOAF



Cornbread Meatloaf image

Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour.

Provided by echo echo

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 lb sausage
1 egg
1 cup cornbread, crumbs
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons brown sugar

Steps:

  • With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
  • Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
  • Bake 1 hour at 325F, basting 3 or 4 times during cooking.

CORN SEAFOOD CHOWDER



Corn Seafood Chowder image

"I lightened up this recipe by using less oil and reduced-fat milk," Naomi Tarr of Salisbury, Maryland says of her savory soup. "The original call for crabmeat, but my family prefers it with shrimp and imitation crab instead."

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 11 servings.

Number Of Ingredients 14

1-1/2 cups cubed peeled potatoes
3/4 cup chopped green pepper
3/4 cup diced celery
1 medium onion, chopped
1 tablespoon canola oil
1 tablespoon butter
4 teaspoons seafood seasoning
1 bay leaf
5 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 cups 2% milk
2 cans (14-3/4 ounces each) cream-style corn
1/2 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, flaked

Steps:

  • In a large Dutch oven, cook the potatoes, green pepper, celery and onion in oil and butter over medium heat for 10 minutes or until onion is tender. Stir in seafood seasoning and bay leaf. Cook and stir for 2 minutes. , Add flour; stir until vegetables are coated. Gradually stir in the broth. Add milk and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until potatoes are tender. Stir in shrimp and crab; cook for 3 minutes or until shrimp turn pink.

Nutrition Facts :

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