CANOLA OR CORN OIL RECIPES

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QUICK POTATO CORN CHOWDER RECIPE: HOW TO MAKE IT



Quick Potato Corn Chowder Recipe: How to Make It image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. My family loves this potato corn chowder. —Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

  • In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

BLACK BEAN & CORN QUINOA RECIPE: HOW TO MAKE IT



Black Bean & Corn Quinoa Recipe: How to Make It image

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons canola oil
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable stock
1 cup frozen corn
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup plus 2 tablespoons minced fresh cilantro, divided

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 375 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 668mg sodium, CarbohydrateContent 60g carbohydrate (5g sugars, FiberContent 10g fiber), ProteinContent 13g protein.

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CORN PONE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. —Tina Quiggle, LaGrange, Georgia
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Cuisine North America, Southern
Calories 215 calories per serving
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