WHITE CORN AND ROSEMARY SOUP
This is a recipe out of my American Heart Association Low Calorie Cookbook. It is inexpensive, healthy, and insanely delicious! Perfect for a rainy October day in Seattle. Enjoy!
Provided by Ingen
Categories Chowders
Time 1h
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
- Stir in the corn; cook for 4 minutes, stirring occasionally.
- Stir in the broth and rosemary; bring to a boil over medium heat.
- Add the salt and white pepper.
- Reduce the heat; simmer for 40 minutes (no stirring needed).
- Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
- Reheat. (Not needed if using a hand blender).
- To serve, garnish with rosemary sprigs.
Nutrition Facts : Calories 81.4, Fat 1.4, SaturatedFat 0.2, Sodium 99.8, Carbohydrate 17.7, Fiber 2.1, Sugar 0.8, Protein 2.5
SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
CREAMY CORN SOUP
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY
You can have cheesy pasta, juicy corn, fried rosemary and loads of bacon in just 20 minutes, with the use of just one skillet. Fresh store-bought tortellini are a boon to quick meals, especially when they're cooked directly in the sauce instead of a big pot of water. But it's the trifecta of salty bacon, sweet corn and rosemary that makes this pasta substantial enough for cool nights yet fresh enough for summer - which is to say, it's great for any time at all. To incorporate a green vegetable, add one that can cook in three to five minutes along with the pasta, such as halved snap peas, thinly sliced asparagus or broccolini, or spinach, or eat the pasta alongside a light salad of greens or crunchy vegetables.
Provided by Ali Slagle
Categories dinner, easy, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
- Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
- Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
- Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.
CREAMY POTATO WITH ROSEMARY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g
More about "rosemary corn soup recipes"
ROSEMARY CREAMED CORN RECIPE | ALTON BROWN
From altonbrown.com
4.2/5 (38)Category Sides & SaladsServings 3Total Time 20 mins
- Put the butter in a 3-quart saucier and melt over medium heat. Add the onion, salt, and rosemary, and sweat until the onion is translucent, about 5 minutes. Remove from heat.
- Meanwhile, place a paper bowl upside down in the middle of a large mixing bowl. If you have an old-fashioned corn-on-the-cob-holder, insert one in the skinny end and place the ear vertically on the small bowl. If not, carefully hold the corn cob the same way. Using a chef's knife, cut off the kernels, slicing from top to bottom. When all the kernels have been removed, turn the knife around and use the spine of the bade to carefully scrape out any remaining pulp. Repeat with the rest of the ears of corn.
- Add the corn, sugar, and turmeric to the saucier, return to medium-high heat, and continue cooking until the liquid from the corn thickens a bit, about 2 minutes. Sprinkle the cornmeal onto the corn mixture and stir to combine. Add the cream, reduce heat to medium, and cook until the corn is very soft, 2 to 3 minutes.
- Fish out the rosemary, season with pepper and additional salt, if desired, and serve as a side to just about anything, or use to make cornbread.
SWEET CORN ROSEMARY SOUP – THE HEALTHY HOME COOK
From thehealthyhomecook.com
Estimated Reading Time 2 mins
ROSEMARY CORN SOUP - RESTAURANTBUSINESSONLINE.COM
From restaurantbusinessonline.com
CREAMY YET HEALTHY SWEET CORN SOUP RECIPE - NDTV FOOD
From food.ndtv.com
SLOW COOKER ROSEMARY POTATO SOUP WITH HAM AND CORN
From momontimeout.com
ROSEMARY CORN SOUP RECIPE : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
CREAMY CORN SOUP - SPEND WITH PENNIES
From spendwithpennies.com
SWEET CORN SOUP INSTANT POT RECIPE WITH ROSEMARY - MSN
From msn.com
ROSEMARY CORNBREAD - AHEAD OF THYME
From aheadofthyme.com
CORN SOUP WITH ROSEMARY CREAM - - RECIPE FROM …
From bostonchefs.com
ROSEMARY CORN SOUP | TASTE OF HOME RECIPE/HOMEMADE …
From youtube.com
WHITE CORN AND ROSEMARY SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ROSEMARY CORN SOUP RECIPES
From tfrecipes.com
OUR OHIO RECIPE: CREAM OF CORN SOUP WITH ROSEMARY
From ofbf.org
SUMMER CORN SOUP RECIPE | BON APPéTIT
From bonappetit.com
ROSEMARY CORN SOUP RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
You'll also love