MASHED CORN RECIPES

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MASHED POTATO AND CORN CHOWDER RECIPE - FOOD.COM



Mashed Potato and Corn Chowder Recipe - Food.com image

A very easy recipe for a creamy chowder using left over, frozen or pre-made mashed potatoes. For a thicker chowder add some instant mashed potatoes, a little at a time, until desired consistency is reached. I use 1 package Simply Potatoes "Traditional" mashed potatoes For a Seafood Chowder add: 1 lb medium shrimp, Bay Scallops or a combination of both.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 cup, 8-12 serving(s)

Number Of Ingredients 8

2 1/2 cups mashed potatoes
2 cans low sodium kernel corn, undrained
5 slices bacon, diced
14 ounces low sodium chicken broth
1 cup milk (I use 1%, because that what we drink)
1/4 cup frozen southern seasoning (A blend of onions, bell pepper, celery & thyme)
1/4 teaspoon sea salt
fresh black pepper, to taste

Steps:

  • In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
  • Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
  • Heat until bubbly.
  • If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.

Nutrition Facts : Calories 232, FatContent 8.6, SaturatedFatContent 3.1, CholesterolContent 15.2, SodiumContent 679.6, CarbohydrateContent 34.4, FiberContent 3.5, SugarContent 4.4, ProteinContent 7.8

CORN AND MASHED POTATOES RECIPE - FOOD.COM



Corn and Mashed Potatoes Recipe - Food.com image

I always mix my corn (or peas for that matter) up with my mashed taters. Here's my interpretation of a recipe I found on the net for it. Originally there were 2 pages of ingredients and endless steps. Simply delicious.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 8

3 ears fresh corn on the cob or 1 (15 ounce) can corn
3/4 cup heavy cream or 3/4 cup half-and-half
4 potatoes, peeled and quartered
2 -8 cloves garlic, smashed
2 -3 ounces butter
2 -3 tablespoons sour cream
salt and pepper
1/4 cup chives or 1/4 cup scallion, work too (optional)

Steps:

  • Remove kernels from cobs and set aside (there should be about 2 or 3 cups of corn).
  • Cook potatoes and garlic in boiling salted water until tender.
  • Drain potatoes, reserving about a half a cup of liquid.
  • Saute corn kernels in 1 tablespoon of butter, season with salt and pepper and cook 6-8 minutes.
  • Set aside.
  • Melt the remaining butter until it becomes brown lightly and begins to smell nutty.
  • Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
  • Whip the potatoes with the mixer along with cream, browned butter and sour cream.
  • Add additional potato cooking liquid as needed.
  • Fold in corn kernals, season with salt and pepper.
  • Mix in chives or scallions if using.

Nutrition Facts : Calories 527.5, FatContent 30.2, SaturatedFatContent 18.5, CholesterolContent 94.2, SodiumContent 119.6, CarbohydrateContent 61.4, FiberContent 7.4, SugarContent 5.3, ProteinContent 8.8

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