Another recipe from Better Homes and Gardens New Dieter’s Cook Book. This soup is made from ingredients that are often on hand and it takes just a little while to make.
Corn Chowder
1 14 ½ oz can chicken broth
1 cup chopped onion
1/8 teaspoon pepper
1 12 oz can evaporated skim milk
¼ cup all purpose flour
1 12 oz can whole kernel corn with sweet peppers
1 tablespoon snipped fresh parsley (optional)
In a medium saucepan combine broth, onion, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or till onion is tender.
In a small bowl stir together milk and flour. Stir into broth mixture. Cook and stir till thickened and bubbly. Stir in corn.* Heat through. If desired, sprinkle with parsley. Makes 6 servings.
*Note: if desired, when adding the corn, add on 6 oz can minced clams, un-drained or1 cup chopped cooked chicken. Makes 3 main-dish servings.
Changes and shortcuts: I couldn’t find corn with sweet peppers so I chopped some fresh red pepper up and threw that in. I felt like it needed something else; it just didn’t seem quite right. I added another can of corn. For leftovers, I added some red pepper flakes and it tasted a little bit peppier.
Results: One can of corn just didn’t seem like enough, but two was too much. Looking back, I think adding some cooked potato to the soup instead of the second can of corn would have been better.
Keeper? Probably not
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Sunday, February 14, 2010
Saturday, July 18, 2009
28. Southwest Avocado Corn Chowder
Since we were in our last week of our Wellness Cleanse, I was looking for a vegan recipe that would fit into our restrictions. I found this recipe at http://101thingstodowithtofu.com It sounded good and was easily adapted to the Cleanse.
Southwest Avocado Corn Chowder
4 cloves garlic, peeled and halved
1 tablespoon minced jalapeno
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)
Place garlic, jalapeno, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.
Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.
Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.
Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.
Changes and Shortcuts: As usual, I’m not a fan of frozen corn and I didn’t have time to deal with corn on the cob, so I used canned corn. I find that canned corn tastes more like fresh corn than frozen does. Of course, I left the queso fresco out.
Results:All of the hot liquid didn’t fit in the food processor at once, so I had to do this in two batches and it really made a mess! The corn also stuck to the pan a little, so maybe just a quick spray in the pan first would be good. The soup was tasty and was somewhat like a guacamole. It was must “a bit much” for a meal—like drinking guacamole--but would probably make a good first course. You also need to eat it when it is fresh because, just like guacamole, it doesn’t save well.
Keeper? I think so.
Southwest Avocado Corn Chowder
4 cloves garlic, peeled and halved
1 tablespoon minced jalapeno
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)
Place garlic, jalapeno, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.
Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.
Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.
Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.
Changes and Shortcuts: As usual, I’m not a fan of frozen corn and I didn’t have time to deal with corn on the cob, so I used canned corn. I find that canned corn tastes more like fresh corn than frozen does. Of course, I left the queso fresco out.
Results:All of the hot liquid didn’t fit in the food processor at once, so I had to do this in two batches and it really made a mess! The corn also stuck to the pan a little, so maybe just a quick spray in the pan first would be good. The soup was tasty and was somewhat like a guacamole. It was must “a bit much” for a meal—like drinking guacamole--but would probably make a good first course. You also need to eat it when it is fresh because, just like guacamole, it doesn’t save well.
Keeper? I think so.
Sunday, May 17, 2009
35.Black Bean and Chorizo Chili
Diners always list chili on the soup menu. My Cooking Light Soup cookbook contains this recipe for Black Bean and Chorizo Chili. I’m lamenting the loss of my favorite chili recipe so I decided to try this one. It looks like a long list of ingredients, but don’t be afraid.
Black Bean and Chorizo Chili
Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper
Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
Changes and Shortcuts: Chipotle chilies come in small cans but are always more than what is needed for a recipe. I would always put the remainder in the refrigerator, but would always wind up throwing them away. I discovered that you can take what you need from the can, put the rest in a plastic zip bag and flatten. Put the bag in the freezer. When you need to use them again, you can just break off the needed amount and nothing goes to waste.
I chopped the chipotle chiles, onion, green and red peppers, and garlic in the morning and set out the spices and cans of beans, tomatoes, and corn in the morning so I would be all set to go when I got home from work.
There are two kinds of Chorizo, one raw and one not. I don’t know the difference between the two. The kind I had was raw so instead of trying to chop them, I removed from the casing and crumbled. I cooked the chorizo for a few minutes prior to adding the rest of the ingredients.
I used cans of diced fire roasted tomatoes. I never understand why recipes will call for whole canned tomatoes and then tell you to cut them up. Why not skip that step and buy them already diced??
Oh, and the recipe doesn’t tell you this but the semi sweet chocolate comes in 1 ounce blocks. Since you only need 1 ½ oz you might as well eat the other ½ oz while you’re cooking!!
Results: Really easy and really good. This is my new favorite chili recipe. This could also be made with out the chorizo for a vegetarian meal.
Keeper? YES!
Black Bean and Chorizo Chili
Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper
Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
Changes and Shortcuts: Chipotle chilies come in small cans but are always more than what is needed for a recipe. I would always put the remainder in the refrigerator, but would always wind up throwing them away. I discovered that you can take what you need from the can, put the rest in a plastic zip bag and flatten. Put the bag in the freezer. When you need to use them again, you can just break off the needed amount and nothing goes to waste.
I chopped the chipotle chiles, onion, green and red peppers, and garlic in the morning and set out the spices and cans of beans, tomatoes, and corn in the morning so I would be all set to go when I got home from work.
There are two kinds of Chorizo, one raw and one not. I don’t know the difference between the two. The kind I had was raw so instead of trying to chop them, I removed from the casing and crumbled. I cooked the chorizo for a few minutes prior to adding the rest of the ingredients.
I used cans of diced fire roasted tomatoes. I never understand why recipes will call for whole canned tomatoes and then tell you to cut them up. Why not skip that step and buy them already diced??
Oh, and the recipe doesn’t tell you this but the semi sweet chocolate comes in 1 ounce blocks. Since you only need 1 ½ oz you might as well eat the other ½ oz while you’re cooking!!
Results: Really easy and really good. This is my new favorite chili recipe. This could also be made with out the chorizo for a vegetarian meal.
Keeper? YES!
Friday, April 24, 2009
38. Corn-Peanut Chowder
This week I tried Corn-Peanut Chowder from the Better Homes and Gardens Soups and Stews cookbook. This is a very quick soup to throw together and there was nothing that needed or that I wanted to prepare ahead. I made a few changes which follow.
Corn-Peanut Chowder
2 cups water
1 envelope regular chicken noodle soup mix
1 tablespoon finely chopped onion
¼ teaspoon salt
1 16 oz can cream style corn
2 tablespoons peanut butter
In a 3 quart saucepan bring water to a boil; add soup mix, onion, and salt. Reduce heat; cover and simmer about 10 minutes or till noodles are tender. Stir in milk, corn, and peanut butter; heat through. Serves 4 – 6
Changes and Shortcuts: This soup seemed like it needed some real chicken in it. Since I always have some cooked chicken on hand, I chopped some up and added it at the end. I also thought it needed a little kick to it. I like peanut butter and red pepper flakes in a stir fry so why not? I add a few pinches of pepper flakes and it seemed to do the trick. This soup could be as spicy as you want by adding the pepper flakes or maybe Tabasco.
Results: Pretty good and easy to make.
Keeper? Probably
Corn-Peanut Chowder
2 cups water
1 envelope regular chicken noodle soup mix
1 tablespoon finely chopped onion
¼ teaspoon salt
1 16 oz can cream style corn
2 tablespoons peanut butter
In a 3 quart saucepan bring water to a boil; add soup mix, onion, and salt. Reduce heat; cover and simmer about 10 minutes or till noodles are tender. Stir in milk, corn, and peanut butter; heat through. Serves 4 – 6
Changes and Shortcuts: This soup seemed like it needed some real chicken in it. Since I always have some cooked chicken on hand, I chopped some up and added it at the end. I also thought it needed a little kick to it. I like peanut butter and red pepper flakes in a stir fry so why not? I add a few pinches of pepper flakes and it seemed to do the trick. This soup could be as spicy as you want by adding the pepper flakes or maybe Tabasco.
Results: Pretty good and easy to make.
Keeper? Probably
Sunday, March 22, 2009
43. Nacho Potao Soup
I went back to Taste of Home Fast Fixes with Mixes for this soup. This is another soup that has just a few ingredients, quick prep time, and sounded like it would taste good…
Nacho Potato Soup
1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)
Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.
Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!
Keeper? YES!
Nacho Potato Soup
1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional
In a 3-qt saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)
Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.
Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!
Keeper? YES!
Wednesday, March 11, 2009
44. Quick Chicken-Corn Chowder
It amazes me that I can make a good soup AND Broccoli Cheese Muffins (see Broccoli- Cheese Corn Bread, February 20, 2009) in about a half an hour when I get home from work! This is another recipe from the Cooking Light Soup cook book.
Quick Chicken-Corn Chowder
2 Tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 Tablespoons all purpose flour
3 Cups 2% reduced fat milk
2 cups chopped, boneless chicken breast (about 2 breast halves)
1 ½ cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
¼ teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4 oz) can cream-style corn
Thyme sprigs (optional)
Melt butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and next 6 ingredients. Bring to a boil, cook until thick (about 5 minutes), stirring frequently. Ladle soup into individual bowls. Garnish with thyme sprigs, if desired. Yield: 6 servings (serving size about 1 cup)
Changes and Shortcuts:
I chopped the onion, celery, and jalapeño and cut up the chicken in the morning before work. Again, I don’t like frozen corn so I substituted 2 cans of Green Giant (the best). Here’s the funny part—as I was typing this I realized I didn’t bring the soup to a boil for 5 minutes. I also used red pepper flakes instead of the ground red pepper—I guess I just didn’t read the recipe thoroughly. The soup would probably have had a little thicker consistency if I had read the whole recipe!
Results:
The soup has good flavor and is very easy to make. I didn’t use any of the seeds from the jalapeno—I think I would add some because the soup could have used a little more “punch”. I added a little extra salt and red pepper as well as some black pepper. All in all, a nice thick, quick soup!
Keeper? Yes
Quick Chicken-Corn Chowder
2 Tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 Tablespoons all purpose flour
3 Cups 2% reduced fat milk
2 cups chopped, boneless chicken breast (about 2 breast halves)
1 ½ cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
¼ teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4 oz) can cream-style corn
Thyme sprigs (optional)
Melt butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeno; cook 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and next 6 ingredients. Bring to a boil, cook until thick (about 5 minutes), stirring frequently. Ladle soup into individual bowls. Garnish with thyme sprigs, if desired. Yield: 6 servings (serving size about 1 cup)
Changes and Shortcuts:
I chopped the onion, celery, and jalapeño and cut up the chicken in the morning before work. Again, I don’t like frozen corn so I substituted 2 cans of Green Giant (the best). Here’s the funny part—as I was typing this I realized I didn’t bring the soup to a boil for 5 minutes. I also used red pepper flakes instead of the ground red pepper—I guess I just didn’t read the recipe thoroughly. The soup would probably have had a little thicker consistency if I had read the whole recipe!
Results:
The soup has good flavor and is very easy to make. I didn’t use any of the seeds from the jalapeno—I think I would add some because the soup could have used a little more “punch”. I added a little extra salt and red pepper as well as some black pepper. All in all, a nice thick, quick soup!
Keeper? Yes
Sunday, March 1, 2009
46. Southwestern Chicken & White Bean Soup
After a couple of duds, this was a great soup! Soups are perfect for crockpots—as long as there is little prep work first. The perfect crock pot recipes are ones that are easy to throw together, require just a few ingredients, and can be cooked on either high or low. This is one of those recipes. I located this recipe on the Campell Soup website (www.campbellkitchens.com)
Southwestern Chicken & White Bean Soup
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours
Serves: 6
Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.
Ingredients:
1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Chunky Salsa
3 cloves garlic, minced
2 tsp. ground cumin
1 can (about 16 ounces) small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
*Or on HIGH for 4 to 5 hours.
Changes and shortcuts:
Very few changes! I cooked the chicken the night before and while it was cooking I chopped the onion and garlic. I don’t like frozen corn—it always seems tough, mushy and tasteless, so I always substitute canned corn.
Results:
Great soup! The recipe says it makes 6 servings but the three of us finished it up the first time around—no leftovers! I like leftovers so I can either plan a second meal or take them for lunch. I would definitely double this recipe.
Keeper: YES!
Southwestern Chicken & White Bean Soup
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours
Serves: 6
Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.
Ingredients:
1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 cup Pace® Chunky Salsa
3 cloves garlic, minced
2 tsp. ground cumin
1 can (about 16 ounces) small white beans, rinsed and drained
1 cup frozen whole kernel corn
1 large onion, chopped (about 1 cup)
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
*Or on HIGH for 4 to 5 hours.
Changes and shortcuts:
Very few changes! I cooked the chicken the night before and while it was cooking I chopped the onion and garlic. I don’t like frozen corn—it always seems tough, mushy and tasteless, so I always substitute canned corn.
Results:
Great soup! The recipe says it makes 6 servings but the three of us finished it up the first time around—no leftovers! I like leftovers so I can either plan a second meal or take them for lunch. I would definitely double this recipe.
Keeper: YES!
Friday, February 6, 2009
49. Crock Pot Corn Chowder
A while back I came across a blog written by “the Crockpot Lady” (http://crockpot365.blogspot.com/). She used her crock pot every day for a year and shared her recipes on her blog! She’s now writing a book. I discovered her blog just about at the end of her year of crock potting, so I wasn’t one of her daily followers. She has a nice index of all her recipes on the blog so it seems to be a great resource for all kinds of recipes. I found this recipe for Corn Chowder there. The Crock Pot Lady gave credit to Slow Cookers for Dummies for the original recipe although she says she has made some changes to it.
Crock Pot Corn Chowder
1 tablespoon olive oil
1 small onion
1 peeled and chopped carrot
1 red pepper
1 medium potato
1 16 oz bag of frozen corn
2 quarts of chicken stock
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. The onion should be cooked, but not totally translucent since it will continue to cook in the crock pot.
Finely chop the carrot and the red pepper.
Wash and coarsely chop the potato (either peeled or unpeeled)
Dump all the chopped vegetables in the crock pot. Add the entire bag of frozen corn. Empty both cartons of the chicken broth on top.
Plug in crock pot, set on high for 4-5 hours or low or 8-9 hours.
Use a hand blender to “chowderify” (the crock pot lady’s word!). If you don’t have a hand blender, you can VERY CAREFULLY pour into a blender and pulse to desired consistency in small batches.
Changes and shortcuts:
I tried chopping everything the night before so I could save some time in the morning. This was a big time saver, but if you do the same—wait and peel and chop the potato in the morning. I didn’t think ahead on this one and the potato discolored overnight. Before eating this soup, I added some
Results:
I’m not crazy about this soup. It was kind of bland. I tried to spice it up with the
Keeper? Probably not
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