BOILING FROZEN CORN ON THE COB RECIPES

Name: Old Bay Shrimp Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/2 cup Old Bay Seasoning; 2 tablespoons salt; 4 quarts water; 1 (12 ounce) can beer; 8 medium red potatoes, cut in quarters; 2 large vidalia onions, cut in wedges; 2 lbs smoked sausage, cut in 2 inch lengths; 8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears); 4 lbs large shrimp, in shells

OLD BAY SHRIMP BOIL RECIPE - FOOD.COM - RECIPES, FOOD ...

Old Bay Shrimp Boil Recipe - Food.com - Recipes, Food ... image

Every year in May we have a big Shrimp Boil. I got this recipe from Old Bay and we love it. Roll up your sleeves and dig in.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup Old Bay Seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer
8 medium red potatoes, cut in quarters
2 large vidalia onions, cut in wedges
2 lbs smoked sausage, cut in 2 inch lengths
8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears)
4 lbs large shrimp, in shells

Steps:

In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
Add potatoes and onions; cook over high heat for 8 minutes.
Add smoked sausage; continue to cook on high for 5 minutes.
Add corn to pot; continue to boil for 7 minutes.
Add shrimp in shells, cook for 4 minutes.
Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
Sprinkle with additional Old Bay.

Nutrition Facts : Calories 816.4, FatContent 35.7, SaturatedFatContent 11.1, CholesterolContent 355.9, SodiumContent 4033.9, CarbohydrateContent 70.6, FiberContent 7.8, SugarContent 10.1, ProteinContent 53.3

CHEDDAR CORN CHOWDER RECIPE | INA GARTEN | FOOD NETWORK

Cheddar Corn Chowder Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 1 minutes

Prep Time 20 minutes

Cook Time 41 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

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