CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
AZTEC CHOWDER
Very tasty if you like beans and chicken.
Provided by Joyce Lowery
Categories Vegetable Soup
Time 1h
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, soak the beans overnight in the chicken broth in the refrigerator.
- 2. The next day, heat them until boiling, then turn down to simmer and cook the beans; covered until tender.
- 3. Remove half of the beans from the pot and puree in a blender; then add the cayenne to the puree.
- 4. In another large saucepan, heat the butter until melted. Add the chicken and cook, stirring frequently, until lightly browned. Add the onions, garlic, cilantro, and minced chili pepper. Cook until onions are clear; stirring frequently.
- 5. Add the whole beans with their cooking liquid to the saucepan and bring to a boil. Reduce to a simmer. Then add the pureed beans.
- 6. Add the cream and heat to the desired temperature, stirring frequently. Season with salt and pepper.
- 7. To serve, ladle the soup into bowls and top with tortilla chips and shredded jack cheese. Garnish with cilantra sprigs.
AZTEC CHOWDER
Make and share this Aztec Chowder recipe from Food.com.
Provided by AngryToy
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse beans. Soak in chicken stock in large pot 8 hours.
- * Bring beans and stock to boil, reduce heat and simmer until beans are tender, 1 to 1 1/2 hours. Remove from heat and let cool.
- * Melt butter in saucepan. Add chicken and saute over medium-high heat until browned, about 5 minutes. Add onion, chile and garlic and saute until onion is translucent, about 10 minutes.
- * Puree half of cooked beans and cayenne in blender until smooth. Add cooked beans with cooking stock, bean puree and whipping cream to chicken and vegetables in saucepan. Bring to boil and season with salt and pepper to taste. Reduce heat and simmer 10 minutes.
- * Ladle chowder into bowls. Top with tortilla chips and cheese if desired.
Nutrition Facts : Calories 460.2, Fat 12.7, SaturatedFat 6.3, Cholesterol 48.4, Sodium 294.4, Carbohydrate 57.6, Fiber 16.5, Sugar 3.2, Protein 31.5
AZTECA SOUP
This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Provided by ANDRÉE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
- In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g
CORN CHOWDER WITH DUMPLINGS
Steps:
- In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 577 calories, Fat 29g fat (16g saturated fat), Cholesterol 93mg cholesterol, Sodium 1424mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 7g fiber), Protein 14g protein.
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