Best Rosie Daleys Corn Chowder Recipes
CORN CHOWDER - ROSIE DALEY
This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.
Provided by lazyme
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
ROSIE DALEY'S CORN CHOWDER
Categories Corn
Number Of Ingredients 10
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.
BASIC CORN CHOWDER
This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.
Provided by Mark Bittman
Categories quick, weekday, soups and stews
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
- Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams
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