Best 2 Corn Chowder Rosie Daley Recipes
In the realm of hearty and comforting soups, corn chowder stands tall as a classic dish that warms the soul on chilly days. Originating from the New England region of the United States, corn chowder's origins can be traced back to the 17th century, where Native Americans introduced the Pilgrims to the culinary wonders of corn. Over time, this simple soup evolved into a cherished tradition, passed down through generations. Our collection of corn chowder recipes celebrates this timeless dish, offering a diverse range of flavors and cooking techniques to suit every palate. From traditional New England-style chowder to unique variations like Mexican corn chowder and creamy corn chowder with bacon, our recipes cater to various dietary preferences, including vegetarian and gluten-free options. Dive into the comforting embrace of corn chowder, let its creamy texture and savory flavors transport you to culinary bliss, and discover your new favorite recipe within this delectable selection.
Let's cook with our recipes!
CORN CHOWDER - ROSIE DALEY
This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.
Provided by lazyme
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a large, heavy saucepan over medium heat for about 1 minute.
- Spray it twice with the vegetable oil.
- Saute the onion for about 5 minutes, until translucent.
- Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
- Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
- Transfer the contents of the pan to a blender and puree until smooth.
- Return the puree to the saucepan over medium-low heat.
- Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
- Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
- Garnish with the chopped basil.
ROSIE DALEY'S CORN CHOWDER
Categories Corn
Number Of Ingredients 10
Steps:
- Directions: 1 Preheat a large, heavy saucepan over medium heat for about 1 minute. 2 Spray it twice with the vegetable oil. 3 Saute the onion for about 5 minutes, until translucent. 4 Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit. 5 Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. 6 Transfer the contents of the pan to a blender and puree until smooth. 7 Return the puree to the saucepan over medium-low heat. 8 Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. 9 Stir and cook for about 10 minutes more, until the chowder is thick and creamy. 10 Garnish with the chopped basil.
Tips:
- For a creamy corn chowder, blend a cup of cooked corn kernels until smooth and add it back to the pot.
- To make the chowder heartier, add a cup of cooked chicken, shrimp, or crab.
- For a vegetarian chowder, omit the bacon and add a cup of chopped mushrooms or zucchini.
- Serve the chowder with a dollop of sour cream, grated Parmesan cheese, or crumbled bacon.
- For a smoky flavor, roast the corn on the cob before cutting the kernels off.
- To save time, use frozen corn kernels instead of fresh corn on the cob.
- If you don't have heavy cream, you can use milk instead. Just be sure to reduce the amount of liquid by half.
- Corn chowder is a great make-ahead meal. Simply store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Corn chowder is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your liking. Whether you like it creamy, hearty, or vegetarian, there is a corn chowder recipe out there for you. So next time you are looking for a warm and satisfying meal, give corn chowder a try. You won't be disappointed!
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