HOW TO BLANCH CORN RECIPES

Name: Cheddar Corn Chowder
Prep time: 20 min
Cook time: 41 min
Total time: 1 h 1 min
Yield: 10 to 12 servings
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

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.

FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...

Flavor Extracts • 15 Homemade Recipes • Printable Labels ... image

Homemade flavor extracts are easy and inexpensive to make at home. They’re great to make for your own personal use to save money and ensure pure ingredients plus they’re excellent to make in bulk to give away as gifts.

Provided by TJ

Categories Miscellaneous

Total Time 20165 minutes

Prep Time 5 minutes

Yield 48

Number Of Ingredients 2

Ingredients

1 cup alcohol ((see article for the best kind to use))
plant material as desired ((see article or printable for ideas and amounts))

Steps:

Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.

Nutrition Facts : ServingSize 1 teaspoon, Calories 12 kcal

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FLAVOR EXTRACTS • 15 HOMEMADE RECIPES • PRINTABLE LABELS ...

Homemade flavor extracts are easy and inexpensive to make at home. They’re great to make for your own personal use to save money and ensure pure ingredients plus they’re excellent to make in bulk to give away as gifts.
From tjstaste.com
Reviews 5
Total Time 20165 minutes
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Calories 12 kcal per serving

Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.

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