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Full Online Book HomeLearning KitchenVegetables - Corn - Corn Chowder By Techgoddess
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Vegetables - Corn -  Corn Chowder By Techgoddess Post by :dhubbs Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3400

Click below to download : Vegetables - Corn - Corn Chowder By Techgoddess (Format : PDF)

Vegetables - Corn - Corn Chowder By Techgoddess

1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 Tbs. plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 tsp. chili powder
1/2 tsp. crushed red pepper
3/4 tsp. ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 tsp. Kosher salt 1/3 cup plus 1 Tbs. salsa, for garnish

In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside.

In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft.

Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

Source unknown.
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Vegetables - Corn Chowder With Ham Vegetables - Corn Chowder With Ham

Vegetables - Corn Chowder With Ham
3/4 cup chopped onion 2 Tbl. butter or margarine 1 cup diced, cooked, peeled potatoes 1 cup diced fully cooked ham 2 cups fresh, frozen or canned sweet corn 1 cup cream-style corn 1 (10-3/4 oz.) can cream of mushroom soup 2 1/2 cups milk salt and pepper to taste 1 Tbl. chopped parsley In heavy saucepan, cook the onion and butter until tender. Add all remaining ingredients: bring to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes.

Vegetables - Corn Chowder Vegetables - Corn Chowder

Vegetables - Corn Chowder
6 Slices Bacon -- cut into 2" pieces 1 Medium Onion -- chopped fine 2 Medium Celery Ribs -- chopped fine 3 Cups Potatoes -- Peeled And Diced 8 Cups Chicken Stock (Swanson) 1 Bouque Garnie -- (see below) 1 Bag Corn -- Whole Kernal (16 oz. bag) 2 Cans Creamed Corn (15 oz. each can) 1/3 Cup Butter or Margarine 1/3 Cup Flour 1 1/2 Cups Milk or Half & Half 1/2 Teaspoon Nutmeg -- ground Salt and Pepper -- to taste Bouquet Garni: 1 each Bay Leaf -- whole 2 tablespoons Thyme 10 each Parsley Stems 12