POTATO CORN CHICKEN CHOWDER RECIPES
MEXICAN STREET CORN CHOWDER RECIPE: HOW TO MAKE IT
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Total Time 04 hours 05 minutes
Prep Time 35 minutes
Cook Time 03 hours 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 743mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 8g protein.
MEXICAN STREET CORN CHOWDER RECIPE: HOW TO MAKE IT
Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste of Home
Provided by Taste of Home
Categories Lunch
Total Time 04 hours 05 minutes
Prep Time 35 minutes
Cook Time 03 hours 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Nutrition Facts : Calories 287 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 743mg sodium, CarbohydrateContent 29g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 8g protein.
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1. Preheat your oven to 180C fan-forced (200C conventional).
2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.
3. Blitz the corn kernels with the milk in a blender until smooth.
4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).
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7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.
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