Any good recipes for corn chowder?!
I kinda have an idea of how to make it but if you could give me a good recipe I would really appreciate it!.Www@FoodAQ@Com
Answers:
INGREDIENTS
2 pounds potatoes - peeled and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 (14!.75 ounce) cans creamed corn
1/4 cup shredded Cheddar cheese
1 dash paprika
DIRECTIONS
Boil potatoes in salted water until soft!. Drain!. Mash half of the potatoes and set aside!.
Fry the bacon until very crisp!. Crumple the bacon and set aside!.
Fry the onion inn the bacon grease until translucent and soft!.
Dump the cooked onions into a large stockpot!. Add the flour and heat until the mixture is bubbly and the flour is well dissolved!. Add the milk and bring to a boil over medium-low heat, stirring frequently!. You need to watch your pot pretty carefully while bringing to a boil and heating!. The bottom tends to easily scorch!. Once boiling add the salt, pepper, bacon, corn and all the potatoes!. (If desired reserve some of the bacon for the garnish!.)
Heat soup until hot!. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon!.Www@FoodAQ@Com
2 pounds potatoes - peeled and cubed
1 pound bacon
1 onion, chopped
4 tablespoons all-purpose flour
8 cups milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 (14!.75 ounce) cans creamed corn
1/4 cup shredded Cheddar cheese
1 dash paprika
DIRECTIONS
Boil potatoes in salted water until soft!. Drain!. Mash half of the potatoes and set aside!.
Fry the bacon until very crisp!. Crumple the bacon and set aside!.
Fry the onion inn the bacon grease until translucent and soft!.
Dump the cooked onions into a large stockpot!. Add the flour and heat until the mixture is bubbly and the flour is well dissolved!. Add the milk and bring to a boil over medium-low heat, stirring frequently!. You need to watch your pot pretty carefully while bringing to a boil and heating!. The bottom tends to easily scorch!. Once boiling add the salt, pepper, bacon, corn and all the potatoes!. (If desired reserve some of the bacon for the garnish!.)
Heat soup until hot!. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon!.Www@FoodAQ@Com
These aren't chowders but you might be interested!.
Cantonese Creamed Corn soups
Traditionally, this warming Cantonese soup is prepared in the same way as “Chicken Velvet” by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch!.
This recipe for Cream Corn Soup is much simpler – the cornstarch and water mixture is used as a thickener, and the egg whites are streamed into the hot broth before serving, just like in Egg Drop Soup!. White pepper, green onions and Asian sesame oil add extra flavor to the broth!. Serves 6!.
Cook Time: 15 minutes
Ingredients:
5 cups homemade chicken stock or store bought chicken broth
1 1/4 cups canned creamed corn
1/4 teaspoon salt, to taste
1/2 teaspoon granulated sugar
Black or white pepper, to taste
2 teaspoons Chinese rice wine or dry sherry
3/4 cup cooked crab meat, or cooked diced ham
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 egg whites, lightly beaten
1/2 teaspoon Asian sesame oil, or to taste
2 green onions (spring onions), finely chopped for garnish, optional
Preparation:
1!.Bring the broth or stock to a boil in a saucepan over medium heat!. Stir in the creamed corn and bring back to a boil (about 3 minutes)!. 2!. Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crabmeat!. Cook for about 2 minutes to bring back to a boil again!. 3!. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken!. When the soup has thickened, remove the saucepan from the heat!. 4!. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds!. 5!. Add the sesame oil and the green onions garnish if using!.
--------------------------------------!.!.!.
2nd Version
Chinese Creamed Corn Soup (highly rated and easy)
Made with chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table!. You can thicken it by adding two lightly beaten eggs or two egg whites before serving!.
Serves 4
2!.Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 - 6 cups homemade chicken stock (see recipe directions for link) or store bought chicken broth
1 can (14 - 16 ounces) cream corn
4 ounces chicken meat (optional)*
1 chopped green onion (spring onion)
Salt, to taste
Preparation:
Directions for Cream Corn Soup:
1!. Bring the Chicken Stock or broth to a boil!. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well!.
2!. Stir the creamed corn and chicken meat into the soup!. You will know the chicken is cooked when the meat turns white!. Add salt to taste and bring the soup to a boil again!.
3!. Remove the soup from the heat, and add green onions!. If desired, stir in 2 lightly beaten eggs or 2 egg whites!.
Variations
* You can substitute other meat, such as ham!.
If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger!. Among its many benefits, ginger is believed to be helpful in treating colds and flue!.
For added flavor, drizzle with sesame oil just before serving!.Www@FoodAQ@Com
Cantonese Creamed Corn soups
Traditionally, this warming Cantonese soup is prepared in the same way as “Chicken Velvet” by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch!.
This recipe for Cream Corn Soup is much simpler – the cornstarch and water mixture is used as a thickener, and the egg whites are streamed into the hot broth before serving, just like in Egg Drop Soup!. White pepper, green onions and Asian sesame oil add extra flavor to the broth!. Serves 6!.
Cook Time: 15 minutes
Ingredients:
5 cups homemade chicken stock or store bought chicken broth
1 1/4 cups canned creamed corn
1/4 teaspoon salt, to taste
1/2 teaspoon granulated sugar
Black or white pepper, to taste
2 teaspoons Chinese rice wine or dry sherry
3/4 cup cooked crab meat, or cooked diced ham
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 egg whites, lightly beaten
1/2 teaspoon Asian sesame oil, or to taste
2 green onions (spring onions), finely chopped for garnish, optional
Preparation:
1!.Bring the broth or stock to a boil in a saucepan over medium heat!. Stir in the creamed corn and bring back to a boil (about 3 minutes)!. 2!. Stir in the salt, sugar, white pepper, rice wine or sherry and cooked crabmeat!. Cook for about 2 minutes to bring back to a boil again!. 3!. Give the cornstarch and water mixture a quick re-stir, and then pour into the boiling soup, stirring to thicken!. When the soup has thickened, remove the saucepan from the heat!. 4!. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds!. 5!. Add the sesame oil and the green onions garnish if using!.
--------------------------------------!.!.!.
2nd Version
Chinese Creamed Corn Soup (highly rated and easy)
Made with chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table!. You can thicken it by adding two lightly beaten eggs or two egg whites before serving!.
Serves 4
2!.Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
5 - 6 cups homemade chicken stock (see recipe directions for link) or store bought chicken broth
1 can (14 - 16 ounces) cream corn
4 ounces chicken meat (optional)*
1 chopped green onion (spring onion)
Salt, to taste
Preparation:
Directions for Cream Corn Soup:
1!. Bring the Chicken Stock or broth to a boil!. Add 4 tablespoons of water to the chicken meat (if it is being used) and mix well!.
2!. Stir the creamed corn and chicken meat into the soup!. You will know the chicken is cooked when the meat turns white!. Add salt to taste and bring the soup to a boil again!.
3!. Remove the soup from the heat, and add green onions!. If desired, stir in 2 lightly beaten eggs or 2 egg whites!.
Variations
* You can substitute other meat, such as ham!.
If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger!. Among its many benefits, ginger is believed to be helpful in treating colds and flue!.
For added flavor, drizzle with sesame oil just before serving!.Www@FoodAQ@Com