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Full Online Book HomeLearning KitchenSoups - Corn - Corn Chowder By Techgoddess
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Soups - Corn -  Corn Chowder By Techgoddess Post by :mangulo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1860

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

Soups - 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.

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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.

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1/2 lb. bacon, diced 1 medium onion, chopped (about 1/2 cup) 1/2 cup chopped celery (with tops) 2 TBL. flour 4 cups milk 1 can (1 pound 1 ounce) cream-style corn. 1 (1 lb.) can potatoes, diced 1/2 tsp. salt 1/8 tsp. pepper In large saucepan, fry bacon until crisp; remove and drain. Pour all but 3 tablespoons drippings from saucepan.Add onion and celery to drippings in pan; cook and stir until onion is tender. Remove from heat; blend in flour.Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat