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Soup Corn Chowder
 
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Doctor
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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Wed Mar 14, 2007 8:07 pm    Post subject: Corn Chowder Reply with quote

Corn Chowder

2 cups fresh raw corn kernels (about 4 ears of corn), or use frozen
1/4 cup butter
1/4 cup minced onion
1 tablespoon lemon juice
1/4 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 cups chicken stock
2 cups light cream
Tabasco sauce

Saute onion in butter until translucent but not browned. Stir in lemon juice, mustard, sugar, salt and pepper. Add corn and chicken stock.
Bring to a boil, cover, reduce heat and simmer for 10 minutes. Just before serving add cream and a dash of Tabasco, mix well and bring to serving termperature over low heat. Do not let chowder boil after cream
is added.

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Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Wed Mar 14, 2007 8:09 pm    Post subject: Corn Chowder Reply with quote

Corn Chowder

1 pound can cream-style corn
3 slices bacon, cut in 1/2-inch pieces
1/4 cup chopped onion
21/4 cup chopped celery
1 1/2 cups diced cooked potatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon thyme
2 cups milk
1 cup water
2 tablespoons butter

Fry bacon in skillet until almost crisp. Add onions and celery. Saute until tender; drain. Combine bacon mixture, potatoes, water, salt, pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and
corn. Heat thoroughly; do not boil. Top each serving with 1 teaspoon butter.

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Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Wed Mar 14, 2007 8:10 pm    Post subject: Corn Chowder Reply with quote

Corn Chowder

4 cups (1 liter) corn kernels, cut from 8 large ears
2 medium-sized potatoes, cut into 1/2 inch (1 cm) cubes
1 small Bermuda onion, finely chopped (1 cup [1/4 liter])
2 1/2 cups (625 ml) water
2 cups (1/2 liter) chicken broth
5 tablespoons (75 ml) butter
2 cups (1/2 liter) hot milk
salt and coarsely ground pepper
cayenne pepper
1 cup (1/4 liter) heavy cream

Place the corn in a large (4 quart (4 liter) saucepan. Pour in 1 cup (1/4 liter) of the water, and the chicken broth. Place on low heat, bring to a boil and simmer for 15 minues. Stir occasionally.
In the meantime, boil the potatoes in the remaining 1 1/2 cups (375 ml) of water until tender, or for about 15 minutes. Drain. Gently cook the chopped onion in 4 tablespoons (60 ml) of the butter, without browning, until soft (about 10 minutes). Add the onion, well-drained potatoes and hot milk to the corn. Puree this mixture in a blender, a cup or two (1/2 liter) at a time, running for 1 minute at low speed and another minute at high speed. Place the puree in the top of a very large double boiler. Season to taste with salt and pepper and a dash of cayenne.
Place the pot over boiling water and heat the soup thoroughly. When the mixture is scalding hot, stir in the heavy cream. Place the remaining tablespoon (15 ml) of butter in a soup tureen, pour in the chowder and serve at once.

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Doctor
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English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Wed Mar 14, 2007 8:11 pm    Post subject: Corn Chowder Reply with quote

Corn Chowder

4 fresh medium ears of corn or one 10-oz package frozen whole kernel corn (I use 2 11 oz cans of Green Giant Niblets- whole kernel vacuum packed)
1/2 cup cubed, peeled potato
1/2 cup onion
1/3 cup water
2 tsp instant bouillon granules (or 2 cubes)
1/4 tsp pepper
1 3/4 cups milk (I use skim)
1 Tb margarine or butter
2 Tb all-purpose flour

If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (You should have 2 cups corn.)
In a large saucepan, combine corn, pototo, onion, water, bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until just tender, stirring occasionally. Stir in 1 1/2 cups of the milk and the margarine or butter. Combine the remaining milk and flour.
Stir milk-flour mixture into corn mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. If desired, garnish with snipped chives or snipped parsley and crisp-cooked, crumbled bacon. (I use black pepper.) Makes 4 to 6 side-dish servings.

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Doctor
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English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Thu Apr 26, 2007 8:36 am    Post subject: Corn Chowder Reply with quote

Corn Chowder

• 1 lb. can creamstyle corn or fresh corn cut off the cob
• 3 slices bacon cut in strips
• 1 medium onion, sliced
• 1 c. thinly sliced potato
• 1 T. sugar
• 3 c. boiling water
• 1 large can evaporated milk or 2 c. rich milk, scalded
• 2 egg yolks, stirred
• 1 T. butter
• chopped parsley or chives

Make this chowder in a dutch oven.
Fry the bacon in it until almost crisp. Add the onion and potato and saute lightly (do not brown). Stir in the corn and seasonings. Add the boiling water, cover, and bake for about 45 minutes at 350°, or cook on top of the stove over low heat for 30 – 35 minutes, stirring occasionally.
Add the milk and continue to cook until very hot.When you are about ready to serve, stir in a little of the hot mixture into the egg yolks and stir all back together. Add the butter, and garnish with parsley or chives.

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Cemil
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 07 May 2007
Posts: 133
Location: Erzurum

PostPosted: Sat May 19, 2007 6:48 am    Post subject: CORN CHOWDER Reply with quote

CORN CHOWDER

2 Cups water
1/2 Cup chopped onion
1/2 Cup chopped celery
1/2 Cup diced potato
1/4 Cup chopped parsley
1 Cup fresh raw corn off cob
1/2 Cup non-fat milk powder
1 Teaspoon salt
1/4 Teaspoon pepper

1. Simmer water, onions, celery, potato, and parsley until tender.
2. Add corn and simmer for 5 minutes.
3. Add milk and simmer just below boiling point.
4. Add seasoning.
Serves 4-6

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Tue May 29, 2007 5:34 am    Post subject: Corn Chowder Reply with quote

Corn Chowder

3/4 c. cashews (or 1/4 c. cashews plus 1/2 cooked millet or corn meal*)
2 1/2 c. water
1 tbsp. corn starch
1 1/2 c. cooked corn
1 tsp. onion powder
1 tsp. Vege-Sal or salt
drop of honey

BLEND all ingredients until smooth beginning with cashews and half the water. COOK over medium heat until thickened. SERVE hot.
YIELDS: About 4 1/2 c.
*If using part corn meal mush or millet, increase cornstarch to 2 tbsp.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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