Thursday, July 28, 2011

{soups-salads-and-salad-dressings} Corn Chowder Recipe

 

Corn Chowder Recipe


"Fresh corn gives wonderful appeal to this recipe I got from my sister," relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. "It's also satisfying on a chilly fall or winter day, using frozen or canned corn."


    6-8 Servings
    Prep: 15 min.
    Cook: 20 min.


Ingredients

    3/4 cup chopped onion
    2 tablespoons butter
    1 cup diced cooked peeled potatoes
    1 cup diced fully cooked ham
    2 cups fresh, frozen or canned sweet corn
    1 cup cream-style corn
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    2-1/2 cups milk
    Salt and pepper to taste
    1 tablespoon chopped fresh parsley


Directions

    In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 cup) equals 210 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 656 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein.



Corn Chowder published in Taste of Home August/September 1994, p45






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{soups-salads-and-salad-dressings} Corn and Sausage Chowder Recipe

 

Corn and Sausage Chowder Recipe


I've had several cooking "teachers" over the years—my Irish grandmother...my mother...and the restaurant, my husband and I operated in Manitoba at one time!

This recipe is:

Contest Winning



    8 Servings
    Prep: 70 min.
    Cook: 40 min.


Ingredients

    3 ears fresh corn, husked and cleaned
    4 cups heavy whipping cream
    2 cups chicken broth
    4 garlic cloves, minced
    10 fresh thyme sprigs
    1 bay leaf
    1-1/2 medium onions, finely chopped, divided
    1/2 pound hot Italian sausage links
    2 teaspoons minced jalapeno peppers with seeds
    1/2 teaspoon ground cumin
    2 tablespoons butter
    2 medium potatoes, peeled and cut into 1/2-inch cubes
    2 tablespoons all-purpose flour
    Salt and pepper to taste
    1-1/2 teaspoons minced chives


Directions

    Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
    Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth.
    Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.
    Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving. Yield: 8 servings (2 quarts.).

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.


Corn and Sausage Chowder published in Country Woman July/August 1993, p29







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Corn and Pepper Chowder Recipe

 

Corn and Pepper Chowder Recipe


Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.

This recipe is:

Healthy

Quick



    6 Servings
    Prep/Total Time: 30 min.


Ingredients

    1 large onion, chopped
    1 medium sweet red pepper, chopped
    1 teaspoon canola oil
    3 tablespoons all-purpose flour
    1/2 teaspoon ground cumin
    2 cups water
    1-1/3 cups cubed potatoes
    1 teaspoon chicken bouillon granules
    3/4 teaspoon salt
    1/4 teaspoon white pepper
    2 cups frozen corn
    1 can (12 ounces) fat-free evaporated milk
    1/4 cup minced fresh cilantro


Directions

    In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro. Yield: 6 servings.


Nutritional Analysis: One serving (1 cup) equals 170 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 562 mg sodium, 33 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk.


Corn and Pepper Chowder published in Light & Tasty February/March 2002, p11







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Colby Corn Chowder Recipe

 

Colby Corn Chowder Recipe


"This comforting, cheesy soup is perfect for a cold winter's night-and it doesn't have to simmer for hours," jots Darlene Drane from Fayette, Missouri. "The creamed corn adds a nice touch of sweetness. My family enjoys it with dill pickle spears and crusty fresh-from-the-oven bread."


    12-14 Servings
    Prep: 10 min.
    Cook: 25 min.


Ingredients

    6 large potatoes, peeled and cubed
    1 teaspoon salt
    1 large onion, chopped
    1/4 cup butter, cubed
    2 cans (14-3/4 ounces each) cream-style corn
    4 bacon strips, cooked and crumbled
    3 cups milk
    8 ounces Colby cheese, cubed


Directions

    Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender.
    Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately. Yield: 12-14 servings (about 3 quarts).


Nutrition Facts: 1 serving (1 cup) equals 286 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 449 mg sodium, 38 g carbohydrate, 3 g fiber, 10 g protein.



Colby Corn Chowder published in Quick Cooking May/June 1998, p48






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Corn Chowder Recipe

 

Chicken Corn Chowder Recipe


"this is a great dish when you need a meal in a hurry," promises Sharon Gentert of Wendell, Idaho. "We like to make it with mushroom soup, but you can change the ingredients to accommodate your family's tastes and whatever items you have on hand."

This recipe is:

Quick



    4-6 Servings
    Prep/Total Time: 15 min.


Ingredients

    1 can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
    1-1/2 cups milk
    1 teaspoon dried minced onion
    1/2 teaspoon dried rosemary, crushed
    2 cups cubed cooked chicken
    1 can (15-1/4 ounces) whole kernel corn, drained
    1 cup (4 ounces) shredded cheddar cheese


Directions

    In a large saucepan, combine the soup, milk, onion and rosemary. Stir in chicken and corn; heat through. Add the cheese; stir until melted. Yield: 4-6 servings.


Nutrition Facts: 1 serving (1 cup) equals 297 calories, 15 g fat (7 g saturated fat), 76 mg cholesterol, 775 mg sodium, 15 g carbohydrate, 2 g fiber, 22 g protein.




Chicken Corn Chowder published in Quick Cooking November/December 2004, p61





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Cheesy Corn Chowder Recipe

 

Cheesy Corn Chowder Recipe


I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy, corn taste. It makes a big pot—enough for seconds! —Lola Comer Marysville, Washington SANDY: Per our discussion, please make the soup more golden tone. Stylist didn't add half of the cheese. Thanks. saj 2/7/08

This recipe is:

Contest Winning



    15 Servings
    Prep: 30 min.
    Cook: 30 min.


Ingredients

    6 bacon strips, chopped
    3/4 cup chopped sweet onion
    2-1/2 cups water
    2-1/2 cups cubed peeled potatoes
    2 cups sliced fresh carrots
    2 teaspoons chicken bouillon granules
    3 cans (11 ounces each) gold and white corn, drained
    1/2 teaspoon pepper
    7 tablespoons all-purpose flour
    5 cups 2% milk
    3 cups (12 ounces) shredded cheddar cheese
    1 cup cubed process cheese (Velveeta)


Directions

    In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
    Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until cheeses are melted. Yield: 15 servings (3-3/4 quarts).


Nutrition Facts: 1 cup equals 282 calories, 16 g fat (9 g saturated fat), 44 mg cholesterol, 644 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein.



Cheesy Corn Chowder published in Taste of Home June/July 2008, p37






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Cheddar Corn Chowder Recipe

 

Cheddar Corn Chowder Recipe


My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!



    8 Servings
    Prep: 20 min.
    Cook: 30 min.


Ingredients

    1 medium onion, chopped
    1 cup diced sweet red pepper, divided
    2 tablespoons butter
    1/4 cup all-purpose flour
    2 cups chicken or vegetable broth
    2 large potatoes, diced
    1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
    1/2 teaspoon ground mustard
    1/2 teaspoon paprika
    1/4 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1/8 teaspoon pepper
    2 cups milk
    1-1/2 cups (6 ounces) shredded cheddar cheese
    4 green onions, thinly sliced


Directions

    In a large saucepan, saute onion and 1/2 cup red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
    Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
    Add milk and remaining red pepper; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions. Yield: 8 servings (2 quarts).



Cheddar Corn Chowder published in Country Woman Christmas Annual 2007, p48



Tip

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Black Bean Corn Chowder Recipe

 

Black Bean Corn Chowder Recipe


Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."

This recipe is:

Quick



    2 Servings
    Prep/Total Time: 25 min.


Ingredients

    1/2 cup half-and-half cream
    1 can (15 ounces) black beans, rinsed and drained, divided
    1/2 cup chopped onion
    1 teaspoon Crisco® Olive Oil
    2 garlic cloves, minced
    1/2 cup salsa
    1/3 cup fresh or frozen corn
    1 tablespoon lime juice
    3/4 teaspoon ground cumin
    1/2 medium ripe avocado, peeled and chopped
    Sour cream and shredded cheddar cheese, optional


Directions

    In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside.
    In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans.
    Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired. Yield: 2 servings.


Nutrition Facts: 1 cup (prepared with fat-free half-and-half; calculated without sour cream and cheese) equals 371 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 741 mg sodium, 52 g carbohydrate, 12 g fiber, 15 g protein.




Black Bean Corn Chowder published in Cooking for 2 Spring 2007, p35






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Bacon Corn Chowder Recipe #2

 

Bacon Corn Chowder Recipe


My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!



    8 Servings
    Prep: 15 min.
   Cook: 25 min.


Ingredients

    4 bacon strips, diced
    1 small onion, chopped
    1 celery rib, chopped
    1/4 cup chopped green pepper
    4 cups cubed peeled potatoes
    2-1/2 cups chicken broth
    1 teaspoon salt
    1 teaspoon dried thyme
    1/4 teaspoon pepper
    3 tablespoons all-purpose flour
    1 quart half-and-half cream
    1 package (16 ounces) frozen corn, thawed


Directions

    In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
    In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
    Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon. Yield: 8 servings (about 2 quarts).


Nutrition Facts: 1 serving (1 cup) equals 362 calories, 19 g fat (11 g saturated fat), 68 mg cholesterol, 738 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein.



Bacon Corn Chowder published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p102







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Bacon Corn Chowder Recipe

 

Bacon Corn Chowder Recipe



I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia


    4 Servings
    Prep: 10 min.
    Cook: 25 min.


Ingredients

    6 bacon strips, diced
    3/4 cup diced celery
    1 small onion, diced
    1 cup diced uncooked potato
    1 cup water
    1 can (14-3/4 ounces) cream-style corn
    1 cup milk
    1/2 teaspoon seasoned salt
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper


Directions

    In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. Yield: 4 servings.


Nutrition Facts: 1 serving (1 cup) equals 342 calories, 22 g fat (9 g saturated fat), 31 mg cholesterol, 1,083 mg sodium, 31 g carbohydrate, 3 g fiber, 8 g protein.




Bacon Corn Chowder published in Reminisce September/October 1998, p49







             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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Wednesday, July 27, 2011

{soups-salads-and-salad-dressings} Pork Collioure Stew

 

Pork Collioure Stew

soups

4 lb Pork shoulder trimmed of fat, cut
1/2 tb Salt
1/2 ts Ground black pepper
1/4 c Vegetable oil
1 md Onion peeled and roughly chopped
2 tb Flour
2 c Dry white wine
1/4 c Tarragon vinegar
2 tb Grated horseradish
2 tb Grainy mustard
1/2 c Fresh lemon juice
4 c All-purpose broth OR low-sodium chi
2 Bay leaves
4 Sprigs fresh thyme; -=OR=- Dried thyme
1/2 c Whipping cream
3 md Parsnips; peeled and cut into 1-in

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle
with desired salt and pepper. Heat the oil in a Dutch oven over
medium-high heat on top of the stove. Add the pork, without crowding,
and brown well on all sides. You may have to perform this operation
in batches. Remove the pieces to a plate as they are brown. Pour off
all but about 2 tablespoons fat. Reduce heat to low and replace the
pot on the stove. Add the onion and cook 5 minutes, scraping up any
brown bits that cling to the pan. Add the flour and cook another
minute, stirring. Add the wine, vinegar and broth and bring to a
boil. Return the pork to the pot with any juices on the plate and add
bay leaves and thyme. Cover tightly and transfer the pot to the oven.
Cook for 1 1/4 hours, or until meat is barely tender. Remove the
casserole from the oven and, using a slotted spoon, remove the meat
from sauce and set aside. Strain the sauce through a fine sieve into
a container and discard onions and herbs. Replace the meat in the
pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover
and replace in oven for 20-to-30 minutes or until meat is tender and
parsnips are cooked. Remove from oven and serve with boiled potatoes
or buttered noodles.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 798 Calories; 48g Fat (55.9%
calories from fat); 39g Protein; 47g Carbohydrate; 6g Dietary Fiber; 141mg
Cholesterol; 1079mg Sodium. Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.

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{soups-salads-and-salad-dressings} Pork & Pepper Stew With Oranges

 

Pork & Pepper Stew With Oranges

soups

3 1/2 lb boneless pork shoulder or
: butt* -- trimmed
: Kosher salt and freshly
: ground black pepper
2 lb onions, halved and thickly
4 TB garlic -- thickly sliced
1 c diagonally cut celery, in
1/2 inch slices
3 md poblano chiles, seeded --
: thickly sliced
1 ts jalapeno chile; minced
1 md red bell pepper; thinly
3/4 ts fennel seed
2 ts dried oregano
2 c canned tomatoes in juice --
2 1/2 c rich chicken or vegetable
1/2 c dry white wine
2 TB California or New Mexico
: chile powder
1 ts dried shrimp powder
1/3 c golden raisins
2 TB fresh cilantro; chopped
: Orange segments
: cilantro sprigs
: Orange-cinnamon rice (recipe

Season the pork liberally with salt and pepper. In a heavy casserole
or Dutch oven, heat 2 tablespoons of the olive oil and quickly brown
the pork, in batches if necessary. Remove and set aside. Add the
remaining 2 tablespoons of the oil to the pot and saute the onions,
garlic, celery, poblanos, jalapeno and the red pepper over moderate
heat until just beginning to color. Add the fennel seed, oregano,
tomatoes, stock, white wine, chile powder and shrimp powder and bring
to a boil. Add the pork and the raisins, reduce the heat, cover, and
simmer gently until the pork is tender, about 35 to 40 minutes.
Remove from the heat and skim any fat from the top.

Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro
sprigs.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW#CR9621

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Monday, July 25, 2011

{soups-salads-and-salad-dressings} Southwest Chicken Tostada Salad

 

Southwest Chicken Tostada Salad

Source : Linda Larsen, Your About.com Guide to Busy Cooks

You could serve this simple and delicious chicken salad in crispy
tostada shells, if you'd like.

Ingredients:

9 oz. pkg. frozen southwest flavored cooked chicken strips
4 cups shredded lettuce
1 pint pkg. cherry tomatoes
1/2 cup southwest ranch salad dressing
1/2 cup shredded Mexican cheese blend

Preparation:

Heat chicken as directed on package.
Toss with remaining ingredients except cheese.
Plate and sprinkle with cheese.

4 servings

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{soups-salads-and-salad-dressings} Sweet-Sour Coleslaw Recipe

 


Sweet-Sour Coleslaw Recipe

This crunchy salad went so well with our chicken dinners. We always had
a huge vegetable garden, and cabbage was plentiful. The carrot adds a
nice color and texture.

This recipe is:

Quick

10-12 Servings
Prep: 15 min. + chilling

Ingredients

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup buttermilk
2 tablespoons plus 1-1/2 teaspoons lemon juice
4-1/2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head cabbage, shredded
1 medium carrot, shredded

Directions

In a small bowl, whisk together the first seven ingredients. Place
the cabbage and carrot in a large bowl; add dressing and toss to coat.
Cover and refrigerate for 1 hour or until serving. Yield: 10-12
servings.

Nutrition Facts: 1 serving (3/4 cup) equals 112 calories, 8 g fat (1 g
saturated fat), 4 mg cholesterol, 169 mg sodium, 11 g carbohydrate, 2 g
fiber, 1 g protein.

Sweet-Sour Coleslaw published in Reminisce July/August 2004, p48

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{soups-salads-and-salad-dressings} Sweet 'n' Sour Coleslaw Recipe

 


Sweet 'n' Sour Coleslaw Recipe

Barbara Keith's Sweet 'n' Sour Coleslaw comes together in just five
minutes and brings bright flavor and crunch to the menu. "This was
my mother's recipe, and I'm always asked to share it," she
writes from Faucett, Missouri.

This recipe is:

Quick

4 Servings
Prep/Total Time: 5 min.

Ingredients

5-1/2 cups coleslaw mix
1/2 cup heavy whipping cream
1/3 cup sugar
3 tablespoons white vinegar
1/2 teaspoon salt

Directions

Place coleslaw mix in a serving bowl. In a small bowl, combine the
remaining ingredients. Pour over coleslaw mix and toss to coat. Chill
until serving. Yield: 4 servings.

Sweet 'n' Sour Coleslaw published in Simple & Delicious January/February
2008, p18

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