Ina Gartens Cheddar Corn Chowder Recipe 415

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOBSTER CORN CHOWDER



Lobster Corn Chowder image

Provided by Ina Garten

Categories     side-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

3 (1 1/2-pound) cooked lobsters, cracked and split
3 ears corn
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onion
1/4 cup cream sherry
1 teaspoon sweet paprika
4 cups whole milk
2 cups heavy cream
1 cup dry white wine
1 tablespoon good olive oil
1/4 pound bacon, large-diced
2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
1 1/2 cups chopped yellow onions (2 onions)
2 cups diced celery (3 to 4 stalks)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/4 cup cream sherry

Steps:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  • For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
  • Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

INA GARTEN'S CHEDDAR CORN CHOWDER RECIPE - (4.1/5)



Ina Garten's Cheddar Corn Chowder Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 13

4 ounces bacon, chopped
2 tablespoons good olive oil
2 cups chopped yellow onions (1-2 large onions)
1 tablespoon unsalted butter
1/2 cup flour
1/2 to 1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground turmeric
4 cups chicken stock
2 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
3 cups corn kernels, fresh (3 ears) or frozen (1 pound)
1/2 cup half-and-half
3 ounces sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

SAGAPONACK CORN PUDDING



Sagaponack Corn Pudding image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Steps:

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

More about "ina gartens cheddar corn chowder recipe 415"

INA GARTEN'S HEARTY CHEDDAR CORN CHOWDER - A FEAST FOR …
ina-gartens-hearty-cheddar-corn-chowder-a-feast-for image
2009-10-08  · Instructions. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon …
From afeastfortheeyes.net
Reviews 28
Category Soup
Servings 6
Estimated Reading Time 5 mins
  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.
  • Reduce the heat to medium, add the onions, bell p epper and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
  • If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.)
See details


BAREFOOT CONTESSA | LOBSTER CORN CHOWDER | RECIPES
barefoot-contessa-lobster-corn-chowder image
Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and sauté for 5 minutes. When the stock is ready, remove the largest pieces of …
From barefootcontessa.com
  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately.
  • For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corncobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.)
  • Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and sauté for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corncobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives, and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon.
See details


BAREFOOT CONTESSA | CHEDDAR CORN CHOWDER | RECIPES
barefoot-contessa-cheddar-corn-chowder image
Cheddar Corn Chowder. In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon …
From barefootcontessa.com
  • In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes.
  • Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
See details


INA GARTEN'S CHEDDAR CORN CHOWDER RECIPE | RECIPE ...
Ina Garten's Cheddar Corn Chowder Recipe. 31 ratings · 35 minutes. Key Ingredient Recipes . 410k followers . Cheddar Corn Chowder Recipe ... lunch and dinner ideas from our favorite chambray-wearing, Jeffrey-adoring cooking idol. RELATED: Ina Garten's 20 Best Comfort... Lourdes Iglesias. Tasty, Tasty, Tasty. Soup Recipes. Cooking Recipes. Wing Recipes. …
From pinterest.com
4.1/5 (31)
Estimated Reading Time 1 min
See details


INA GARTEN'S BEST CORN RECIPES TO MAKE RIGHT NOW | KITCHN
2019-09-06  · 3. Lobster Corn Chowder. For when it’s a chillier evening and you’re looking for a warm, grounding soup, this seafood corn cream-based soup will bring nourishment and comfort. Toss some bacon in there for some oomph and meaty flavor to complement the richness of the soup. Get the recipe: Lobster Corn Chowder. 4.
From thekitchn.com
Estimated Reading Time 2 mins
See details


INA GARTEN'S RECIPE FOR CHEDDAR CORN CHOWDER ON STARCHEFS
Cheddar Corn Chowder The recipes and text are from The Barefoot Contessa Cookbook, by Ina Garten. Excerpted by permission from Clarkson N. Potter Publishers, a division of Random House, Inc. 1999 Photographs by Melanie Acevedo . This hearty soup tastes more like a stew. Fresh corn is sweetest in August and September, but since I love this soup all winter, I've …
From starchefs.com
See details


INA GARTEN CORN CHOWDER RECIPE - COOKEATSHARE
Lobster Corn Chowder Recipe: Ina Garten: Food Network. Food Network invites you to try this Lobster Corn Chowder recipe from Ina Garten. Cheddar Corn Chowder Recipe: Review : Ina Garten: Food Network. My first corn chowder and it has such great flavors, the Tumeric really made it wouldn't ... make this soup because I love corn chowder and I ...
From cookeatshare.com
See details


RECIPE FOR CHEDDAR CHOWDER - TFRECIPES.COM
Recipe For Cheddar Chowder CHEDDAR POTATO CHOWDER. I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan . Provided by Taste of Home. Categories Lunch. Time 40m. Yield 7 servings. …
From tfrecipes.com
See details


CHEDDAR CORN CHOWDER - BAREFOOT CONTESSA (EN-US)
In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for ...
From barefootcontessa.com
See details


INA GARTEN RECIPES CORN CHOWDER - ALL INFORMATION ABOUT ...
Cheddar Corn Chowder Recipe | Ina Garten | Food Network great www.foodnetwork.com. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water.Drain. (If using frozen corn you can skip this step.) Add …
From therecipes.info
See details


CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK
Cheddar Corn Chowder Recipe | Ina Garten | Food Network . Crecipe.com deliver fine selection of quality Cheddar Corn Chowder Recipe | Ina Garten | Food Network, recipes equipped with ratings, reviews and mixing tips. Get one of our Cheddar Corn Chowder Recipe | Ina Garten | Food Network. ###Užijte si objevování nových porkrmů a jídel z nejelpších### Cheddar Corn …
From crecipe.com
See details


INA GARTENS CHEDDAR CORN CHOWDER RECIPE 415
Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon. More about "ina gartens cheddar corn chowder recipe 415" INA GARTEN'S HEARTY CHEDDAR CORN CHOWDER - A FEAST … 2009-10-08 · Instructions. From ...
From tfrecipes.com
See details


INA GARTEN RECIPES CORN BREAD - ALL INFORMATION ABOUT ...
Ina Garten Corn Bread Recipes trend www.tfrecipes.com. Ina Garten Corn Bread Recipes Ina Garten Corn Bread Recipes HONEY WHITE BREAD Provided by Ina Garten Time 3h15m Yield 2 loaves Number Of Ingredients 10 Ingredients 1/2 cup warm water (110 degrees) 2 packages dry yeast 1 teaspoon sugar 1 1/2 cups warm whole milk (110 degrees) 6 tablespoons (3/4 stick) …
From therecipes.info
See details


INA GARTEN SCALLOPED POTATOES RECIPE - CHEDDAR CORN ...
2021-10-12  · Ina Garten Scalloped Potatoes Recipe - Cheddar Corn Chowder Recipe | Ina Garten | Food Network - Olive oil · 1 tbsp.
From zilzoncs.blogspot.com
See details


CREAMY CHEESY CORN CHOWDER - ALL INFORMATION ABOUT HEALTHY ...
Cheesy Corn Chowder Recipe: How to Make It hot www.tasteofhome.com. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
From therecipes.info
See details


INA GARTEN CORN CHOWDER - ALL INFORMATION ABOUT HEALTHY ...
Barefoot Contessa | Cheddar Corn Chowder | Recipes trend barefootcontessa.com. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for ...
From therecipes.info
See details


BAREFOOT CONTESSA SEAFOOD CHOWDER RECIPE - ALL INFORMATION ...
Seafood Chowder. In a large, heavy bottomed pot or Dutch oven, melt the stick of butter over medium heat. Once melted, add in all the vegetables: the fennel, onion, carrots, potato, celery, garlic and corn. Cook for 7-10 minutes, until the onion is very softened and translucent, and the potatoes are barely cooked.
From therecipes.info
See details


CORN CHOWDER RECIPE BOBBY FLAY - ALL INFORMATION ABOUT ...
46436 Bobby Flay Corn Chowder Recipes | RecipeOfHealth.com new recipeofhealth.com. 1 More. corn chowder, creamed corn, cream of potato soup, combine with 11/2 cups milk. heat until soupy and warm. add salt and pepper, crumbled bacon or ham. garnish with green onions. 5 min, 4 ingredients.Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple …
From therecipes.info
See details


LOBSTER CORN CHOWDER INA GARTEN RECIPES
Lobster Corn Chowder Ina Garten Recipes SEAFOOD CHOWDER. Provided by Ina Garten. Time 2h10m. Yield 3 quarts. Number Of Ingredients 26. Ingredients; 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock) 1/2 pound scallops : 1/2 pound monkfish: 1/2 pound fresh lump crabmeat, picked over to remove shells: 1/4 pound unsalted …
From tfrecipes.com
See details


INA GARTEN CORN CHOWDER RECIPES
Ina Garten Corn Chowder Recipes LOBSTER CORN CHOWDER. Provided by Ina Garten. Categories side-dish. Time 3h45m. Yield 6 servings. Number Of Ingredients 18. Ingredients; 3 (1 1/2-pound) cooked lobsters, cracked and split: 3 ears corn: 6 tablespoons (3/4 stick) unsalted butter: 1 cup chopped yellow onion : 1/4 cup cream sherry: 1 teaspoon sweet paprika: 4 cups …
From tfrecipes.com
See details


CHEDDAR CORN CHOWDER RECIPE : INA GARTEN : FOOD NETWORK ...
Sep 10, 2016 - Cheddar Corn Chowder, Rich and rustic recipe for a cold winters night.
From pinterest.com
See details


INA GARTEN CORN CHOWDER SOUP RECIPES
Ina Garten has a favorite winter soup recipe that uses an easy hack when one main ingredient isn’t in season. The Barefoot Contessa star loves to make cheddar corn chowder but substitutes frozen corn when she can’t use fresh. Garten’s cheddar corn chowder recipe was featured in her book The Barefoot Contessa Cookbook.
From tfrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook Cheddar corn chowder?
Cheddar Corn Chowder. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain.
Can you use frozen corn for chowder?
Corn chowder is a wonderful way to showcase fresh corn. However, you can certainly use frozen corn during chillier fall and winter months. This soup recipe is hearty with grated cheese, potatoes and a garnish of bacon. Soups, to me, are the easiest recipes to make.
How to cook lobster corn chowder?
Lobster Corn Chowder. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute.
What are Ina Garten's favorite recipes that include corn?
Here are Ina Garten’s favorite recipes that include corn — all of which are simple to whip up, are packed with flavor, and will look just as sweet on the plate as they are to taste. 1. Chipotle Parmesan Sweet Corn

Related Search