Williams Sonoma Corn Pudding Recipes

WILLIAMS-SONOMA CORN PUDDING

Williams-Sonoma Corn Pudding image

I like to think of this as "holiday" corn pudding, as it is more than just corn in a custard...it's colorful and very yummy. Like the title suggests, it is from an older WS cookbook. It contains cayenne pepper, so it has a little heat to it...just lessen that amount and use mild paprika, not hot.

Provided by Gina Farina

Categories Corn

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
2 cups fresh corn kernels or 2 cups canned corn, drained
2 tablespoons chopped green onions, including the green tops
1/2 cup diced red bell pepper
5 tablespoons all-purpose flour
1/4 teaspoon salt (approx.)
1/2 teaspoon paprika (sweet or mild)
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter, melted
1 cup half-and-half

Steps:

Note: In order to bake the pudding you will need a 1-1/2 quart souffle dish and a baking pan large enough for the dish to set in, because you will be putting water in the pan.
Preheat the oven to 350°. Butter the souffle dish and set aside.
In a large bowl beat the eggs until light and frothy. Stir in the corn, green onion and bell pepper.
In a large bowl stir together the flour, salt, paprika and cayenne. Add to the corn mixture, stirring to blend. Stir in the melted butter and the half-and-half and mix well.
Pour mixture into the prepared souffle dish and place in the pan. Pour hot water into the pan to reach about 1/4 of the way up the sides of the souffle dish.
Place in the oven and bake until the top is golden and a knife inserted in the center comes out clean (about 40 minutes). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 342.8, Fat 23.3, SaturatedFat 13, Cholesterol 211.5, Sodium 236.9, Carbohydrate 26.2, Fiber 2.9, Sugar 3.8, Protein 10.4

WILLIAMS-SONOMA CORN CHOWDER

Williams-Sonoma Corn Chowder image

This is the best corn chowder I've had. My aunt made it for Thanksgiving several years ago, and still remembering it I looked up the recipe. It calls for fresh corn on the cob, but canned or frozen will do the trick, just ignore the reserved cob part. Note: this recipe is fairly corn-dense, so if you want yours soupier, use less corn.

Provided by minnie chef

Categories Chowders

Time 4h30m

Yield 1 batch chowder, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 bacon, slices minced
1 yellow onion, chopped
6 cups milk
2 russet potatoes, peeled and diced
12 ears corn, kernels removed or 8 cups corn
6 leftover corn cobs, reserved
1/4 cup fresh chives, chopped
salt, to taste
cayenne pepper, to taste

Steps:

In a sauté pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker.
Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.
Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions.
Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency.
(Alternatively, in a blender or food processor, puree the soup in batches until smooth.).
Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.

Nutrition Facts : Calories 474, Fat 12, SaturatedFat 6, Cholesterol 34.2, Sodium 164.6, Carbohydrate 85, Fiber 8.5, Sugar 8.9, Protein 17.5

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