Time 30m Yield 4 Number Of Ingredients 9 Steps:
Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes. Whisk 1/2 cup milk and flour in a small bowl until smooth. Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Time 55m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat butter in a large pot. Sauté the onion and garlic until onion is transparent. Add the potatoes and toss in the butter to coat. Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender. With a potato masher lightly mash the potatoes, leaving some chunks. Stir in the creamed corn and milk. Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking. *Do not allow to boil as there is a chance the milk may curdle. *Simmer gently for 10 minutes or until chowder has thickened.
Yield Makes about 2 quarts Number Of Ingredients 16 Steps:
Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain. Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes. Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring. Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again. Sprinkle over the flour and cook for a couple of minutes, stirring constantly. Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables. Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.
Yield Makes about 12 cups, serving 6 to 8 Number Of Ingredients 13 Steps:
To make the corn: In a kettle bring the water to a boil and in it boil the corn, covered, for 10 minutes. Transfer the corn to a colander and pour the cooking water into a large heatproof bowl. In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs, the reserved cooking water, the bell pepper, the jalapeño, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender purée 2 cups of the chowder, return it to the kettle, and stir in the half-and-half. Heat the chowder over moderate heat, stirring, until it is hot, ladle it into bowls, and top each serving with a dollop of the pistou and some of the bacon. To make the pistou: In a food processor purée the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with cooked pasta or vegatables. (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.) Makes about 1 cup.
Yield Serves 4 Number Of Ingredients 11 Steps:
Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.
Time 40m Yield 14 servings (3/4 cup each). Number Of Ingredients 15 Steps:
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
