CORN OKRA CREOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. —Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.
Nutrition Facts : Calories 147 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 19mg sodium, CarbohydrateContent 20g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 fat
FAVORITE CHICKEN POTPIE RECIPE: HOW TO MAKE IT
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 475 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 768mg sodium, CarbohydrateContent 41g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 15g protein.
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CORN & CHEESE CHOWDER - THE PIONEER WOMAN
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Reviews 5
Total Time 35 minutes
Category main dish, soup
- In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out boules and serve immediately.
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Reviews 4.9
Total Time 40 minutes
Category Dinner, Lunch
Calories 200 calories per serving
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
TURKEY CORN CHOWDER RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 15 minutes
Category Dinner
Calories 289 calories per serving
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes., Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, 20 minutes, stirring occasionally., Discard bay leaf. Serve with remaining bacon and, if desired, green onions.
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