Add the creamed cornand both potatoesand carrots. So while coming home from work I dropped by grocer and picked up carrot, mushrooms, chicken breast and a can of creamed corn kernels and made this awesome chowder with very little effort
Transfer half of corn mixture to a blender. Repeat procedure with remaining corn mixture. Cut kernels from corn cobs to measure about 4 cups. Using the dull side of a knife blade, scrape liquid from corn cobs directly into a 6-quart slow cooker. Add cobs and 3 cups kernels. Stir in chicken stock, thyme, 1 teaspoon salt, andpotatoes. Cover and cook on LOW for 7 hours and 30 minutes. Stir half-and-halfand 2 tablespoons butter into corn mixture. Add shrimp, remaining 1 cup corn kernels, and remaining ½ teaspoon salt to pan. cook 4 minutes or until shrimp turn pink and are done, stirring occasionally. top evenly with shrimp mixture, and sprinkle with remaining 1½ tablespoons chives
Reduce to warm heat, stir in ham andcorn. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup)
Add remaining broth, cornand broccoli. Meanwhile, peel and cube potatoes. Add onions and garlic. Using potato masher or hand blender, mash several times to break up about half of the potatoes
Add the red bell pepper, potatoes, and shallots. Nothing warms up our frigid insides like a hearty chowderand this delicious vegetable version is no different
I love a classic corned beef hash for brunch, and that is where I got my inspiration for this dish. Top with the onion slices, I like to sprinkle on some salt and pepper at this point and add the remaining potatoes
Best of all it takes no time at all because while you’re roasting the cornandpotatoes, you can prepare your other veggies and viola – a gorgeous salad that your kids will gobble up
Subtle fish flavor, remarkably good broth, and just the perfect lunch on a cold, blustery day. Fish chowders made with delicate white fish are such a nice change from clam chowders
I saw this recipe in January using frozen cornand marked it for the start of corn season. I especially love when the first crop of corn hits the market, as if it’s the symbol of all good summertime events
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