CORN ON THE COB COOKED IN MILK RECIPES

CORN AND CRAB BISQUE RECIPE | ALLRECIPES

Corn and Crab Bisque Recipe | Allrecipes image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, CarbohydrateContent 20.4 g, CholesterolContent 58.8 mg, FatContent 9.6 g, FiberContent 2.4 g, ProteinContent 14.4 g, SaturatedFatContent 5.1 g, SodiumContent 993.2 mg, SugarContent 4.5 g

CORN AND CRAB BISQUE RECIPE | ALLRECIPES

Corn and Crab Bisque Recipe | Allrecipes image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

EASY CREAMED CORN | THE BLOND COOK

18/10/2018 · Melt butter in a medium saucepan over medium heat. Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg. Stir to combine. In a small bowl or large measuring cup, whisk together the milk and flour. Pour into corn mixture and stir to combine. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.
From theblondcook.com

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HOMINY - WIKIPEDIA

Hominy (Spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the Nahuatl word for "hominy"). "Lye hominy" is a type of hominy made with lye.
From en.wikipedia.org

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SLOW COOKER CREAMY CORN CHOWDER RECIPE

23/10/2020 · This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit.
From thespruceeats.com

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