Madcity Dales Sweet Corn Chowder Recipes

Steps:

• Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
• Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and serve hot.
• Using a sharp knife, cut the kernels off the cob (see Cook's Note); reserve the kernels for a later use.
• Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
• Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.

Steps:

• Mix all together thoroughly and keep in sealed glass jar in refrigerator.

Steps:

• Combine all wet ingredients: water, milk, beaten eggs and vanilla extract. Mix well.
• Combine in a very very large container all dry ingredients: flour, sugar, salt, baking powder. Mix well.
• Add all the wet ingredients into dry ingredients. Mix well by hand or with beater. Beat until batter is slightly thicker than pancake batter. Thin with water or add flour to thicken. No lumps.
• Pour oil half way up the side of a large cast Iron Dutch Oven. Heat oil to 360'F.
• Drop batter by tablesponfulls into hot oil. Turning often to brown both sides until dark golden brown.
• Remove from oil into mesh strainer, drain and then dump into rectanguliar pan lined with paper towels and roll around to remove excess oil. Sprinkle with confectioners sugar and serve 2 or 3 on plate.

Steps:

• Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
• Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
• Garnish with diced green onions and a squeeze of lemon juice.
• Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Mix all together thoroughly and store in well sealed glass jar.
• Store in refrigerator or freezer to extend shelf life.
• Optional; Booyah spices #511313, High Cliff Chili spices #520724, MAdCity Dale's Cajun spices #452804, MAdCity Dale's Luv seasoning #520519.