SMOKED CORN CHOWDER RECIPES

Name: Corn chowder
Total time: 25 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 stalk celery; 1 medium onion; olive oil; ½ teaspoon dried thyme; 1 tablespoon plain flour; 840 ml semi-skimmed milk; 1 medium potato peeled and cut into little cubes; 3 spring onions; 175 g frozen corn; ¼ cup fresh chives chopped, or parsley

CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Corn Chowder | Vegetables Recipes | Jamie Oliver Recipes image

To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 stalk celery
1 medium onion
olive oil
½ teaspoon dried thyme
1 tablespoon plain flour
840 ml semi-skimmed milk
1 medium potato peeled and cut into little cubes
3 spring onions
175 g frozen corn
¼ cup fresh chives chopped, or parsley

Steps:

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
4. This is delicious with a crusty brown roll or a Parmesan crisp.

Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre

MIMI'S SMOKED SALMON CHOWDER RECIPE | ALLRECIPES

Mimi's Smoked Salmon Chowder Recipe | Allrecipes image

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Provided by hils

Categories Fish Chowder

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 1 hours 5 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

Steps:

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts : Calories 205.2 calories, CarbohydrateContent 20.5 g, CholesterolContent 25.3 mg, FatContent 9.5 g, FiberContent 2.2 g, ProteinContent 8.5 g, SaturatedFatContent 4.5 g, SodiumContent 561.5 mg, SugarContent 1.7 g

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SWEETCORN & SMOKED HADDOCK CHOWDER RECIPE - BBC GOOD FO…

Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Soup
Cuisine Scottish
Calories 550 calories per serving

Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

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SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES

From jamieoliver.com
Total Time 30 minutes
Calories 874 calories per serving

1. Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
2. For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
3. Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
4. Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
5. Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
6. Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
7. Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
8. Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
9. For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
10. Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
11. Give the chowder a good stir, then put the lid back on.
12. For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
13. Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
14. Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
15. To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
16. Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
17. Pour the slushie into a large jug, top up with soda water and stir again right before serving.
18. Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
19. To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

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CREAMY CORN CHOWDER RECIPE | MYRECIPES

This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper.
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Reviews 4.5
Total Time 45 minutes
Calories 213 calories per serving

Remove bay leaf and stir in half-and-half. Cook until warmed through.

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CORN AND CRAB CHOWDER RECIPE | RACHAEL RAY | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine american

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

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SWEETCORN & SMOKED HADDOCK CHOWDER RECIPE - BBC GOOD FO…

Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

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SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES

From jamieoliver.com
Total Time 30 minutes
Calories 874 calories per serving

1. Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
2. For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
3. Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
4. Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
5. Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
6. Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
7. Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
8. Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
9. For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
10. Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
11. Give the chowder a good stir, then put the lid back on.
12. For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
13. Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
14. Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
15. To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
16. Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
17. Pour the slushie into a large jug, top up with soda water and stir again right before serving.
18. Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
19. To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

See details

CORN AND CRAB CHOWDER RECIPE | RACHAEL RAY | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Category main-dish
Cuisine american

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CORN CHOWDER (PIONEER WOMAN) RECIPE - FOOD.COM

I love this recipe because it has a little bit of kick to it. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Food From My Frontier.
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Total Time 1 hours 15 minutes
Calories 183.4 per serving

Serve in bowls with warm corn tortillas on the side.

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Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. Most everyone use the term Bisque and Chowder interchangeably. However bisque is smooth, chowder is thick and chunky. Traditionally it's pieces of vegetables and seafood. It also usually includes milk, half-half or cream, and gets some of its thickness from hearty vegetables, like potatoes.
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Reviews 5
Total Time 00:01:05
Cuisine Cajun

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From bbc.co.uk
Reviews 4.7
Cuisine American
Calories 424kcal per serving

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