Oprahs Corn Chowder Recipes

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OPRAH'S CORN CHOWDER



Oprah's Corn Chowder image

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

Provided by Braunda

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

light vegetable oil cooking spray
1 cup chopped onion
6 cups fresh corn (12 ears, with any milk collected when removed from the cob)
3 cups chicken stock
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
cayenne pepper
1 tablespoon chopped fresh basil

Steps:

  • Spray sauce pan with the cooking spray.
  • Sauté the onion for about 5 minutes.
  • until translucent.
  • Add 4 cups of the corn and sauté for 4-5 minutes, until it softens a bit.
  • Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
  • Put the contents of the pan into a blender and puree until smooth.
  • Pour the puree back into the saucepan heat on medium-low.
  • Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn.
  • Stir and cook for about 10 minutes, until the chowder is thick and creamy.
  • Top with basil.

CORN CHOWDER - ROSIE DALEY



Corn Chowder - Rosie Daley image

This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.

Provided by lazyme

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

cooking spray
1 cup onion, chopped
6 cups fresh corn kernels
3 cups chicken broth
1/2 cup red pepper, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/8 teaspoon pepper
cayenne, to taste
1 tablespoon fresh basil, chopped

Steps:

  • Preheat a large, heavy saucepan over medium heat for about 1 minute.
  • Spray it twice with the vegetable oil.
  • Saute the onion for about 5 minutes, until translucent.
  • Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
  • Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
  • Transfer the contents of the pan to a blender and puree until smooth.
  • Return the puree to the saucepan over medium-low heat.
  • Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
  • Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
  • Garnish with the chopped basil.

OPRAH'S CORN CHOWDER RECIPE



Oprah's Corn Chowder Recipe image

Provided by GoGoMom

Number Of Ingredients 10

Light vegetable oil cooking spray
1 c shopped onion (1 medium)
6 c fresh corn kernels (12 ears), including corn milk collected as the kernels are removed from the cob
3 c chicken stock
1/2 c red pepper, chopped
1/2 t fresh rosemary, chopped
1/2 t dried thyme
1/8 t freshly ground black pepper
Cayenne Pepper, to taste
1 T fresh basil, chopped

Steps:

  • Preheat large, heavy saucepan over medium heat for 1 minute. Spray it twice with oil. Sauté onion for 5 minutes, until translucent. Add 4 cups of the corns and sauté for 4-5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer soup into a blender, or use a stick blender, to puree until mostly smooth. Return to saucepan over medium-low heat, Add bell pepper, rosemary, thyme, black pepper, cayenne pepper and remaining corn and chicken stock. Cook for 10 minutes, until the chowder is thick and creamy. Garnish with chopped basil

GRAMMA BROWN'S CORN CHOWDER



Gramma Brown's Corn Chowder image

This was my great-grandmother's recipe. It is very good to eat on a cold winter's day.

Provided by Halle Hardin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 13

½ pound bacon
2 stalks celery, chopped
2 medium (2-1/2" dia)s small onion, diced
2 tablespoons margarine
salt to taste
ground black pepper to taste
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 cups chicken broth
2 cups milk
6 small potatoes, cubed
2 carrot, (7-1/2")s carrots, chopped
2 tablespoons all-purpose flour

Steps:

  • Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned.
  • Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes.
  • Mix together flour and a little water to form a paste.
  • Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 41 g, Cholesterol 19.3 mg, Fat 14.6 g, Fiber 4.5 g, Protein 10.7 g, SaturatedFat 4.7 g, Sodium 807.5 mg, Sugar 7.8 g

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

OPRAH'S UNFRIED CHICKEN



Oprah's Unfried Chicken image

Oprah's famous "unfried chicken" recipe from personal chef Rosie's cookbook. Very tasty, low fat substitute for the Colonel's. 1

Provided by yooper

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 skinless chicken drumsticks
6 skinless chicken breast halves
3 1/2 cups ice water
1 cup plain nonfat yogurt
vegetable oil cooking spray
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon black pepper

Steps:

  • Preheat oven to 400°F.
  • Remove skin from chicken pieces.
  • Place all chicken pieces in a large bowl with the ice water.
  • Put yogurt in a medium bowl; set aside.
  • Spray a baking sheet with vegetable oil.
  • Combine all breading ingredients in a large, tight-sealing bag.
  • Shake to mix.
  • Remove two pieces of the chicken from the ice water.
  • Roll each piece in yogurt.
  • Put chicken in plastic bag with the breading mix.
  • Seal and shake, coating each piece thoroughly.
  • Place on oiled baking sheet.
  • Repeat with remaining chicken pieces.
  • Spray chicken lightly with vegetable oil.
  • Place baking sheet on bottom of the preheated 400°F oven.
  • Bake for 1 hour, turning pieces over every 20 minutes for even browning.

Nutrition Facts : Calories 379.9, Fat 5, SaturatedFat 1.3, Cholesterol 117.2, Sodium 517.8, Carbohydrate 33, Fiber 1.6, Sugar 4.4, Protein 47.4

ROASTED CORN CHOWDER



Roasted Corn Chowder image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h55m

Yield 8

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 43 g, Cholesterol 41.5 mg, Fat 16.1 g, Fiber 5.6 g, Protein 14 g, SaturatedFat 7.4 g, Sodium 789.6 mg, Sugar 4.2 g

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  • Whisk 1/2 cup milk and flour in a small bowl until smooth.
  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

OLD FASHIONED CORN AND POTATO CHOWDER



Old Fashioned Corn and Potato Chowder image

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Provided by Malriah

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

Steps:

  • Combine, in a large pot,all ingredients except milk and flour/water.
  • Cook until potatoes are fork tender.
  • Add milk and flour/water, stirring well.
  • Bring to a boil and allow to cook for 10 minutes.
  • Serve with chopped green onion and shredded cheese as a garnish.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9

POBLANO SHRIMP CORN CHOWDER



Poblano Shrimp Corn Chowder image

Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had. Not for those highly concerned with fat grams but worth the splurge even if you are. Great served alongside a meal of soft tacos. I frequently use "Better than Bouillon" as a base and I think the lobster and vegetable are equally good. If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk.

Provided by tamiramsay

Categories     Chowders

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 (15 ounce) cans white creamed corn
1 lb fresh shrimp, peeled and diced
1 poblano pepper, seeded and finely diced
1/2 large onion
3 stalks celery
1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base
1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper
1 teaspoon fresh cracked black pepper
2 tablespoons margarine
kosher salt
1/3 cup sugar
1/2 cup butter, melted
1/2 cup white flour
1 pint heavy cream
1 pint half-and-half
1 quart whole milk

Steps:

  • Puree onion and celery in food processor and drain liquid.
  • In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
  • When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
  • Bring to a boil then reduce heat and simmer slowly.
  • For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
  • Add corn, stir well.
  • Adjust taste with salt, sugar, and chili de arbol as desired.
  • May serve immediately or simmer slowly until ready to serve.

Nutrition Facts : Calories 700.7, Fat 49, SaturatedFat 28.4, Cholesterol 233, Sodium 637.1, Carbohydrate 48.2, Fiber 2.5, Sugar 19.3, Protein 21.9

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