Best Kennedy Sweet Corn Chowder From Hyannisport Recipes

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CLASSIC CORN CHOWDER



Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

SWEET CORN CHOWDER



Sweet Corn Chowder image

Summer calls for lighter meals, and this chowder delivers with a healthier take on a classic. The soup is thickened by pureeing part of it in a blender, eliminating the need for flour or cream. Fresh sage and a hint of chile pepper flakes give it a subtle, smoky flavor. We suggest using grilled or roasted corn but thawed frozen kernels will work well in a pinch.

Provided by Jennifer Perillo

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 teaspoons olive oil
1 medium onion, chopped fine
2 cups cooked corn kernels (from 2 large ears)
2 medium Yukon gold potatoes, diced 3/8 inch thick
6 fresh sage leaves, chopped
Generous pinch of chile pepper flakes, plus more for garnishing
1/2 teaspoon sea salt, plus more as needed
3 cups vegetable stock or Corn Broth, recipe follows
5 cooked ears of corn
1 teaspoon kosher salt
10 whole peppercorns, black or white
2 cloves garlic, smashed
1 dried bay leaf
1 medium onion, peeled and cut in half

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.

ROASTED SWEET CORN CHOWDER



Roasted Sweet Corn Chowder image

Provided by Guy Fieri

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 37

8 ears corn, husks and silks removed
2 quarts water, or more if needed
4 cups chicken stock, low-sodium
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/4 cup roughly chopped garlic cloves
1 Anaheim pepper, roughly chopped
1 cup roughly chopped cilantro stems
2 shallots, peeled and roughly chopped
3 stalks celery, roughly chopped
2 cups red potatoes, peeled and diced (1/2-inch)
4 tablespoons butter, plus 1 tablespoon
1 sweet onion, diced
1 Anaheim pepper, small dice
1/4 cup diced poblano peppers
1 tablespoon minced garlic
3/4 cup diced bacon
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup heavy cream
1/2 cup freshly minced cilantro leaves
Chipotle Cream, recipe follows
Spicy Saltines, recipes follows
1/2 cup heavy cream
2 teaspoons chipotle paste
Salt and freshly ground black pepper
1 lime, zested, plus 1/2 lime, juiced
1/4 cup fresh cilantro leaves, minced
1 stick butter, room temperature
1 tablespoon granulated garlic
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fine grain sea salt
1/8 teaspoon ancho chili powder
1/8 teaspoon hot paprika
1/8 teaspoon white pepper
1 sleeve saltine crackers, unsalted (about 30)

Steps:

  • Preheat the grill to medium-high heat. Put the corn on the grill and cook for 5 to 6 minutes, turning as needed to evenly brown. Remove the corn from the grill and when cool enough to handle, then put corn, stem down in a large bowl and with a sharp knife, remove the kernels, set aside.
  • Put the corn cobs into a large stock pot, add the water, chicken stock, salt, pepper, garlic, peppers, cilantro stems, shallots and celery. Put the pot over high heat and bring it to a strong boil. Cook for 45 minutes, then strain the solids. Cool.
  • In a medium saucepan, cover the diced potatoes with 3 cups of the cooled stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. then remove from heat and set aside.
  • In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Saute until a golden fond starts to form on bottom of pan, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, then carefully add it to a blender and puree.
  • Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and saute for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.
  • Serve garnished with the cilantro and a dollop of the Chipotle Cream and Spicy Saltines.
  • In a small glass bowl, add the cream and beat with an electric mixer until stiff, about 3 to 4 minutes. Add the chipotle, salt and pepper, to taste, zest and lime juice beat until incorporated. Add the cilantro and season with salt, if necessary. Refrigerate covered until ready to use.
  • Preheat the oven to 300 degrees F. Fit a baking sheet with a rack.
  • Combine all of the spices in a small bowl and mix well. In a separate small bowl, beat the butter with an electric mixer until fluffy. Add the spices and beat until incorporated.
  • Spread about 1/2 teaspoon of the mixture gently onto each cracker and set them on the rack in the baking sheet. Once all are done, bake for 5 minutes. Remove and cool. Store in an air tight container.

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