DRIED EARS OF CORN RECIPES

Name: Shrimp and Corn Soup
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings (about 1 1/2 cups fondue)
Ingredients: 1/2 cup (1 stick) unsalted butter; 1/2 onion, chopped; 1 stalk celery, chopped; 1/4 red bell pepper,u00A0chopped; 1/4 cup all-purpose flouru00A0; 1 cup chicken brothu00A0; 1 1/2 cups heavy whipping creamu00A0; 1 1/2 cups whole milku00A0; One 15-ounce can cream-style cornu00A0; 1 cup corn kernels (from 2 medium ears corn)u00A0; 1 pound small shrimp (30/40s), peeled and deveined; 2 teaspoons Cajun Select Seasoning, recipe follows; Splash liquid crab boilu00A0; 1/4 cup green onions sliced on a bias u00A0; Kosher salt and freshly ground black pepperu00A0; Paprika, for garnishu00A0; 2 tablespoons granulated garlic; 2 tablespoons paprikau00A0; 2 tablespoons kosher salt; 1 tablespoon cayenneu00A0pepper; 1 tablespoon onionu00A0powder; 1 tablespoon ground black pepperu00A0; 1 tablespoon sugaru00A0; 1 teaspoon dried basilu00A0; 1 teaspoon ground celery seedu00A0; 1 teaspoon dried oreganou00A0

More about "dried ears of corn recipes"

SHRIMP AND CORN SOUP RECIPE | FOOD NETWORK

Shrimp and Corn Soup Recipe | Food Network image

Provided by Food Network

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

Steps:

Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

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