DOCK LEAVES RECIPES

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ROASTED CORN CHOWDER RECIPE | ALLRECIPES



Roasted Corn Chowder Recipe | Allrecipes image

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.

Provided by Will Bullock

Categories     Corn Chowder

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 1 hours 25 minutes

Yield 8 cups

Number Of Ingredients 14

3 tablespoons butter, divided
3 cups fresh white corn kernels
1 teaspoon dried tarragon
1 pound bacon
1 large onion, chopped
3 cups chicken stock, or as needed
6 potatoes, diced
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, chopped
1 teaspoon dried celery flakes
½ teaspoon paprika
½ cup half-and-half
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.
  • Place skillet with corn in the preheated oven; roast, stirring every 5 minutes, until lightly browned but not dry, about 20 minutes.
  • Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.
  • Heat reserved bacon fat in Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, about 15 minutes.
  • Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.
  • Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Nutrition Facts : Calories 361.8 calories, CarbohydrateContent 43 g, CholesterolContent 41.5 mg, FatContent 16.1 g, FiberContent 5.6 g, ProteinContent 14 g, SaturatedFatContent 7.4 g, SodiumContent 789.6 mg, SugarContent 4.2 g

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Mar 30, 2021 · This is called the ocrea, and it turns brown as the plant ages. The condition of the ocrea may be a good indicator of how tender and tasty that dock plant is. A second excellent identification feature is the mucilaginous quality of the stems. Know that only young dock leaves …
From thespruceeats.com
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Recipes. Bacon Hosta Leaf Wrap, Chicken Weed Wrap, Garlic Mustard Stuffed Mushrooms, Lamb's Quarter Spread, Lamb's Quarters Gnudi, Lamb's Quarters Hummus, Potato Tots, Herbal Salt, Lambs Quarters Soup, Quarter Dock Crackers, Roasted Lambs Quarters, Salt and Vinegar Lambs Quarters…
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Dock—Rumex spp. Family Name: Polygonaceae. Edible: Leaves, stems, seeds, and flowers. Flavor: Slightly bitter and a little sour. Description: Elongated green leaves that curl at the edges. Showy clusters of seeds can be observed growing near the top of the plant. Flowers are green and inconspicuous. Uses: Leaves …
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Aug 31, 2020 · It leaves from the southern dock in Auberdine at 32.7, 43.7 and arrives at the northern dock in Menethil, located at 4.7, 57. In Auberdine, there is a dock worker, Thamarian, who stands between the docks and can point you in the right direction if you forget which dock …
From classic.wowhead.com
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WOW CLASSIC FLIGHT POINTS, ZEPPELINS, AND SHIPS - WOWHEAD
Aug 31, 2020 · It leaves from the southern dock in Auberdine at 32.7, 43.7 and arrives at the northern dock in Menethil, located at 4.7, 57. In Auberdine, there is a dock worker, Thamarian, who stands between the docks and can point you in the right direction if you forget which dock …
From classic.wowhead.com
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From en.m.wikipedia.org
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Oregano leaves is best known in its dried form and widely used as ingredients in Mediterranean’s cuisine recipe, though there are several Mexican’s, Italian’s and Spanish’s recipes are also using dried oregano. It is due to its aromatic flavor that added warm and balsamic flavor to the food that makes dried oregano leaves …
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Rhubarb is the fleshy, edible stalks of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves …
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RHUBARB - WIKIPEDIA
Rhubarb is the fleshy, edible stalks of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves …
From en.m.wikipedia.org
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