Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for Corn Chowder?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Corn Chowder?),it will help you,my kids.
Answers:
CORN CHOWDER
1>------------------------------...
CREAMY CORN CHOWDER WITH CHEESE
BISCUITS
CORN CHOWDER:
2 slices bacon
1 sm. yellow>------------------------------...
CORN CHOWDER II
1 can cream of celery soup
1 can cream of potato soup
1 can whole kernel corn
2 c. Half and Half
Salt and pepper to taste
1 can New England clam chowder
Combine all ingredients in large saucepan. Heat to blend, eat with crackers.
CORN CHOWDER III
5 slices bacon
1 med.>------------------------------...
INDIAN CORN CHOWDER
1 lb. bacon
1 med. chopped>------------------------------...
IOWA CORN CHOWDER
4 slices bacon
1 lg.>------------------------------...
COUNTRY CORN CHOWDER - NON DAIRY
6 c. water
1 stalk celery, chopped
1 tsp. sage
1/2 tsp. salt
Dash fresh ground pepper
1 tbsp. butter
1/4 c. minced green or red pepper
1 1/2 tbsp. dillweed
6 med. potatoes, peeled & cubed
2 vegetable bouillon cubes
1 tsp. thyme
1/2 tsp. seasoned salt
1 bag frozen corn
1/2 c. green onion, minced
1/4 c. coffee rich
2 cloves crushed garlic
Bring water to boil. Add potatoes, onion, garlic and celery. Return to boil. Add vegetable bouillon and seasonings. Cover and simmer over medium heat 15-20 minutes until potatoes are tender. Cool slightly. Remove 2 cups potatoes; reserve. Blend remaining chowder in small ingredients until smooth. Reheat over low heat, add corn and reserved potatoes. Simmer, stirring constantly for 5 minutes.
In small skillet, saute pepper and onions in butter until bright green (approximately 3 minutes). Stir into chowder. Add coffee rich and dill. Taste to adjust seasonings.
Other Answers:
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
1 side smoked trout (3 to 4 ounces), boned, skinned, and shredded
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27537,00.html
This is THE BEST corn chowder..I've made it many times, and my family loves it!!
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipe for Corn Chowder?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Corn Chowder?),it will help you,my kids.
Answers:
CORN CHOWDER
1>------------------------------...
CREAMY CORN CHOWDER WITH CHEESE
BISCUITS
CORN CHOWDER:
2 slices bacon
1 sm. yellow>------------------------------...
CORN CHOWDER II
1 can cream of celery soup
1 can cream of potato soup
1 can whole kernel corn
2 c. Half and Half
Salt and pepper to taste
1 can New England clam chowder
Combine all ingredients in large saucepan. Heat to blend, eat with crackers.
CORN CHOWDER III
5 slices bacon
1 med.>------------------------------...
INDIAN CORN CHOWDER
1 lb. bacon
1 med. chopped>------------------------------...
IOWA CORN CHOWDER
4 slices bacon
1 lg.>------------------------------...
COUNTRY CORN CHOWDER - NON DAIRY
6 c. water
1 stalk celery, chopped
1 tsp. sage
1/2 tsp. salt
Dash fresh ground pepper
1 tbsp. butter
1/4 c. minced green or red pepper
1 1/2 tbsp. dillweed
6 med. potatoes, peeled & cubed
2 vegetable bouillon cubes
1 tsp. thyme
1/2 tsp. seasoned salt
1 bag frozen corn
1/2 c. green onion, minced
1/4 c. coffee rich
2 cloves crushed garlic
Bring water to boil. Add potatoes, onion, garlic and celery. Return to boil. Add vegetable bouillon and seasonings. Cover and simmer over medium heat 15-20 minutes until potatoes are tender. Cool slightly. Remove 2 cups potatoes; reserve. Blend remaining chowder in small ingredients until smooth. Reheat over low heat, add corn and reserved potatoes. Simmer, stirring constantly for 5 minutes.
In small skillet, saute pepper and onions in butter until bright green (approximately 3 minutes). Stir into chowder. Add coffee rich and dill. Taste to adjust seasonings.
Other Answers:
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
1 side smoked trout (3 to 4 ounces), boned, skinned, and shredded
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27537,00.html
This is THE BEST corn chowder..I've made it many times, and my family loves it!!
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
correctness,It's Non-profit and only for informational purposes.
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