Corn Chowder Rosie Daley Recipes

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.

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.

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.