HOMEMADE VANILLA ICE CREAM - HY-VEE RECIPES AND IDEAS
Provided by Hy-Vee Seasons Magazine
Yield 4 1/2 cup each
Number Of Ingredients 5
Steps:
- 1. Thoroughly whisk together all ingredients in a bowl with a pouring spout. Freeze for 10 minutes.
- 2. Freeze ice cream according to manufacturer instructions. Transfer ice cream to a freezer container and freeze.
Nutrition Facts : Calories 350, FatContent 29g, SaturatedFatContent 18g, TransFatContent 1g, CholesterolContent 105mg, SodiumContent 50mg, CarbohydrateContent 21g, FiberContent 0g, SugarContent 17g, ProteinContent 3g
SALMON-CORN CHOWDER | HY-VEE
Pair this tasty salmon and corn chowder with our Easy Cheddar-Bacon Drop Biscuits recipe.
Provided by Hy-Vee Seasons Magazine
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 1-2/3 c. each
Number Of Ingredients 16
Steps:
- 1.
Cook bacon over medium heat in a 4-quart heavy saucepan for 5 to 6 minutes until crisp. Use a slotted spoon to transfer bacon to paper towels to drain; reserve drippings in saucepan.
- 2.
Melt butter in saucepan. Add leek, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until softened, stirring occasionally. Transfer to bowl.
- 3.
Add broth to same saucepan; bring to simmer. Add salmon; cover and simmer for 6 to 8 minutes or until salmon flakes easily with a fork (145 degrees). Transfer salmon to a cutting board; reserve broth in saucepan.
- 4.
Add potatoes, salt, and 1/4 tsp. pepper to broth. Simmer, covered, for 6 to 8 minutes or just until potatoes are tender.
- 5.
Place 1 cup corn, 1/2 cup half-and-half, corn starch, and smoked paprika in a blender. Cover and blend until smooth.
- 6.
Stir corn mixture into soup. Stir in remaining 1-1/2 cups corn, remaining 1 cup half-and-half, and leek mixture. Cook for 2 minutes or until slightly thickened. Flake salmon; add to soup; heat just until warm.
- 7.
Ladle chowder into bowls. Garnish with bacon, green onions, and additional pepper, if desired. Serve with biscuits.
Nutrition Facts : Calories 650, FatContent 39g, SaturatedFatContent 15g, TransFatContent 0g, CholesterolContent 155mg, SodiumContent 900mg, CarbohydrateContent 28g, FiberContent 3g, SugarContent 6g, ProteinContent 44g
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