Julies Sensational Smoky Corn Chowder Recipes

SMOKY CORN CHOWDER

Steps:

• Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
• Serve the corn chowder topped with bacon, scallions, herbs and cheese.

JULIE'S SENSATIONAL SMOKY CORN CHOWDER

Steps:

• Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
• Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
• Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

SMOKY CORN CHOWDER

Steps:

• Cook the bacon in a skillet until crisp.
• Remove and put on paper towels to drain.
• Crumble and reserve.
• Sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
• Add the wine and cook until the wine has evaporated, about 5 minutes.
• Add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
• Add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
• Stir in bacon.
• Sprinkle each serving with some of the reserved green onion tops.

EPICURE'S SMOKY CORN CHOWDER

Steps:

• 1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat.
• 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary.
• 3. Sprinkle with bacon and serve.
• Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,.
• Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g.
• Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip.
• Cost per serving: $1.73.

SMOKY CORN CHOWDER (VEGAN)

Steps:

• In a large pot, heat the coconut oil over medium heat. When the pot is hot, start sauteing the onion for 2 mins., then add the minced garlic to the mixture. Sauté for another 2 minutes or until the onions become more clear.
• Add the mushrooms to the pot and sauté until they start to reduce in size and become soft. Stir in the whole kernels of corn as well as the pureéd corn mixture, veggie broth and non-dairy milk.
• Shake the nutritional yeast over the top, to dissolve it quickly. Then, add the liquid aminos, paprika, and onion powder to the soup. Bring to a boil, and adjust heat so that it becomes a simmer.
• Simmer uncovered for 15 minutes, stirring occasionally. Stir the spinach and basil into the mixture about 5 minutes before you are going to serve the soup, and add salt and pepper to taste.

SMOKY CORN CHOWDER

Steps:

• Cook the bacon in a large saucepan or dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate. Spoon off and discard all but 2 TBSP of the dripping and return the pot to medium heat.
• Cook the onion, stirring occasionally until soft 5-7 minutes. add the garlic, paprika, and red pepper flakes and cook stirring for 2 minutes.
• Stir in the corn, broth, and half and half and bring to a boil. Reduce heat and let simmer for 15 minutes.
• Transfer half of the soup to a blender, and puree until smooth. Return to pot ass 1/2 tsp salt and 1/2 tsp pepper and stir to combine. Divide the soup among individual bowls and sprinkle top with scallions and reserved bacon.

SMOKY FRESH CORN CHOWDER

Steps:

• Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
• Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
• Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
• Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
• Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
• Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
• Serve hot, garnished with crumbled bacon.