Saffron Corn Chowder Recipes

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• If you're using fresh corn, remove the husks and silk and trim off the bottom of the cob so it's flat.
• One at a time, stand up each ear of corn inside a large, flat bowl. Use a sharp knife to remove the kernels from the ear, cutting straight down.
• Use the blunt side of the knife to scrape down the cob to release the corn "milk." Mix the kernels and the corn milk and set aside. Set the cobs to the side.
• In a large stockpot over medium-low heat, warm the olive oil. When hot, add the onion and cook for 5-8 minutes, or until translucent.
• Add the yellow and red bell peppers and cook for 3 minutes. Add the sweet potato, season with the salt and pepper, and cook for 5 minutes.
• Stir in the flour, tossing the vegetables to make sure they're coated. Cook for a few minutes.
• Turn the heat to high and whisk in the vegetable stock and bring to a boil. Add the cobs to the pan (but not the kernels). Turn the heat to low, cover and cook for 5-8 minutes or until the potato is almost tender.
• In a small saucepan over low heat, add the cream and saffron and steep for 5 minutes.
• Add the saffron cream, the corn kernels (add the frozen kernels if using), and corn milk (if using fresh corn) to the stockpot and simmer for 5 minutes. Taste and adjust the seasoning as needed.
• If using fresh corn, use tongs to hold the cobs over the pot. Use a knife to scrape off any bits of corn that are still on the cob, and into the pot.
• Serve in bowls, and garnish with the scallions and chives.

CORN AND SWEET POTATO CHOWDER WITH SAFFRON CREAM

Steps:

• 1 If you're using fresh corn, shuck the ears, discard the silks and trim off the ends so you can stand the cob flat
• 2 Working with one at a time, stand each cob on its end inside a large bowl; use a sharp knife to remove the kernels by working the blade straight down against the cob
• 3 Use the blunt side of the knife to then scrape down the cob; this will help release any milky corn liquid
• 4 Stir that liquid and the corn together
• 5 Reserve the spent cobs
• 6 Warm the oil in a large stockpot over medium-low heat
• 7 Stir in the onion and cook, stirring occasionally, for 8 minutes or until translucent
• 8 Add half of the yellow bell pepper and half of the red bell pepper, and cook for 3 minutes
• 9 Add the sweet potato, season lightly with salt and pepper, and cook for 5 minutes
• 10 Stir in the flour and cook, stirring well to coat all the vegetables, for 2 minutes
• 11 Increase the heat to high; gently whisk in the broth and bring to a boil
• 12 Add the corncobs (not the corn kernels)
• 13 Reduce the heat to low, cover and cook for 5 to 8 minutes or until the potato is almost tender
• 14 Combine the cream and saffron in a small saucepan over low heat; once the mixture is warmed through, stir it and let it steep (off the heat) for 5 minutes
• 15 Add the saffron cream, corn kernels and corn milk to the stockpot; cook for 5 minutes
• 16 Taste, and add salt and pepper as needed
• 17 Use tongs to remove the cobs from the pot; holding each one over the pot, use a knife to scrape off any bits of chowder or corn clinging to the cob
• 18 Ladle the chowder into mugs or bowls; sprinkle with the scallions, chives and the remaining red and yellow bell peppers, then serve

HEARTY SOUTHWESTERN CORN CHOWDER

Steps:

• Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
• Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
• Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES

Steps:

• Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
• Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
• Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

CREAMY CRACKED CONCH CHOWDER WITH SAFFRON, COCONUT, AND ORANGES

Steps:

• Shellfish Cream: Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the scotch bonnet, shallots, and garlic. Stir. Let the vegetables flavor the oil (about 1 minute). Now add the clams, mussels, star anise, and black pepper. Stir. Now add the orange juice and cover the pot. Remove the clams and mussels as they open to a colander set over a bowl to catch the liquid (they start opening after about 3 minutes, just take them out as they open and cover the pot again and just keep checking for more open ones.) Reserve the shellfish and add the juices back to the pan.
• Allow the orange and shellfish juice to reduce, uncovered, until about 1 cup of liquid remains, about 10 minutes. Now add in the saffron, heavy cream, and coconut milk. Bring to a boil, stirring occasionally. Be careful, cream can boil over in a split seconds. Reduce the cream until it will just barely coat the back of a spoon, about 15 to 20 minutes. Remove from the heat and strain. Discard the solids. Reserve the flavored cream.
• While the cream is reducing, removed the cooled mussels and clams from their shells. Reserve the meat and discard the shells.
• Vegetable Garnish: Put potatoes in a saucepot of lightly salted water. Bring to a boil and turn down heat and simmer until just done. Strain off the water. Reserve the potatoes.
• In a large heavy soup pot cook the bacon with the olive oil over medium-high heat until the bacon is halfway cooked. Add the butter and stir. Add the garlic and chiles and stir briefly. Add the rest of the vegetables except the potatoes and stir to coat. Add the salt and pepper, cilantro, and bay leaf. Cook until the vegetables are cooked, but still firm, about 8 minutes.
• Add the reserved potatoes, saffron cream, clams and mussels.
• Conch: Season the conch with salt and pepper. Dredge the conch in the flour, then the egg mixture, and then the panko. Place on a large plate or pan as they are coated. You can layer them if you separate the breaded pieces with waxed paper or plastic wrap.
• To finish the dish: Heat the soup until quite warm. Heat a large skillet over medium-high heat. Add enough canola oil to coat the bottom of the pan. Saute the conch, in batches, adding more oil as necessary, until nicely colored on both sides. Remove to a paper towel lined plate. Once the conch is all cooked, chop it into pieces. Ladle the soup into warm bowls and scatter the cooked conch over the soup. Garnish with orange sections, cilantro leaves, and toasted coconut.

NORMAN'S CREAMY CONCH CHOWDER WITH SAFFRON AND TOASTED COCONUT

Steps:

• In a large pot, render the bacon with olive oil. When the bacon is rendered, add the jalapenos, onions, celery, carrots, green peppers, yellow peppers, and banana peppers. Add the crushed red pepper and season with salt and pepper. Add the potatoes, tomatoes and tomato puree. Reduce the heat and add the bay leaves. Tie the fresh herbs in cheese cloth and add to the pot. Whisk in the fish stock, clam juice, and cream. Bring up to the boil and reduce to a simmer. Cook for 15 to 20 minutes or until the potatoes are fork tender. Whisk in conch and saffron. Simmer for 2 to 3 minutes. Season with salt and pepper. Ladle into a shallow bowl and garnish with coconut and chives and Tabasco.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

SAFFRON FISH CHOWDER

Steps:

• In a large saucepan, over a medium heat, melt the butter and quickly add the onion. Cook til transparent.
• Add all of the fish to the pot (the fish can be cooked or raw)along with the water. Bring to a gentle boil and turn the heat down low, simmering covered, for about 15 - 20 minutes, adding more water if necessary. this will give you a rich fish stock.
• Measure out 2 cups of the fish stock, setting aside any remaining for future use. If you don't have quite enough stock, add water to the 2 cup mark and return it to the pot with the fish etc.
• Add the Half & Half, stirring it in gently so you don't break up the fish to much. Sprinkle with the salt and pepper. Allow this mix to simmer another 15-20 minutes.
• At the end of your cooking time, stir in the saffron, more may be added for a richer flavor.
• NOTE: If you desire a thicker chowder, mix a flour and water paste and add to desired consistency. For a thinner chowder, add your leftover fish stock or water.
• Serve hot along with chunks of crusty bread and plenty of butter!

SOUTHWEST STYLE CREAMY CORN CHOWDER

Steps:

• Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

CREAMY SAFFRON CHOWDER

Steps:

• In a large skillet brown ground meat and chopped onion.
• In 8qt soup pot, add broth, cooked meat, corn & saffron. Simmer for at least 30 minutes. (one hour is supreme if you have the time).
• Add chopped spinach and cream. Simmer for 30 more minutes.
• Remove from heat and add beaten eggs while stirring soup in one direction. Continue to stir in one direction for one minute.
• Season with Kosher Sea Salt and Pepper to taste and serve.
• Reminder: The longer you simmer the more saffron flavor you achieve! But simmer only 30 minutes after adding the cream/spinach or it may curdle.