How To Make Thai Shrimp & Corn Chowder By Rachael
Rach's Thai Shrimp & Corn Chowder is packed with flavor thanks to curry paste, fresh ginger, garlic, basil & mint.
How to make Corn Chowder With Wild Boar Pork Belly for your Thanksgiving Feast
How to make Corn Chowder With Wild Boar Pork Belly for your Thanksgiving Feast by @StacyLynHarris
Tips for the best Corn Chowder with Wild Boar Park Belly recipe. Stacy Lyn Harris dials up the first of many Thanksgiving dish ideas to help you put together a Thanksgiving Feast that will knock the socks off your dinner party. Find out what you need for your shopping list -
Professional Chef's Best Corn Chowder Recipe!
Learn to cook this great dish with Chef Michael Smith. Cooked lobster and fresh corn on the cob. Click 'SHOW MORE' for recipe ingredients and cooking instructions.
Ingredients for lobster corn chowder:
2 large lobsters, cooked and shelled, meat, shells and bodies reserved
2 cups (500 mL) of heavy whipping cream
4 cups (1 L) of water
2 cups (500 mL) of any white wine
4 fresh corn on the cob
2 tablespoons (30 mL) of butter
2 leeks, cleaned and chopped
2 carrots, diced
2 tablespoons (30 mL) of flour
A bunch of fresh basil
1 teaspoon (5 mL) of salt
Lots of freshly ground pepper
Cooking procedure for lobster corn chowder
In a large stockpot, pile the lobster bodies, any leftover lobster parts, any drippings and roe. Pour in the water, white wine and cream and bring to a simmer over medium heat.
Using a sharp knife, carefully cut off the kernels from the corncobs. To contain the mess, stand the corn upright in bowl while cutting the kernels off in a downwards motion. This will keep the kernels from flying all over the counter and the floor. Reserve the kernels and toss the corncobs into the bubbling stock. Simmer until a flavourful broth forms, about 20 to 30 minutes. Strain, discarding the solids and returning the rich broth to the pot. Toss half of the corn kernels into the broth. Simmer until they soften, about 5 minutes, then purée the whole mixture with a hand blender until smooth.
In another saucepan over medium heat, melt the butter. Toss in the leeks and carrots and sauté to soften, 5 minutes or so. Stir in the flour to make a ‘roux’ thickener. Stir in the corn purée and continue stirring as the flour swells and thickens the broth.
Roughly chop the lobster meat and add it to the works with the remaining corn kernels and fresh basil. Heat through and season with salt and pepper. Ladle into bowls and share.
Chicken Corn Chowder with Bacon HD 1080p
Chicken Corn Chowder with Bacon
| YIELD: SERVES 4-6 large servings
This quick-cooking chowder is hearty, flavorful, and perfect for summer. Packed with fresh sweet corn, smoky bacon, and tender chicken, this easy recipe is sure to become a family favorite.
Ingredients
* 10 slices Uncured Hickory Smoked bacon, chopped
* 6 tablespoons butter
* 2 medium shallots, finely chopped
* 2 medium carrots, peeled & diced
* 2 celery ribs, finely chopped
* 2-inch section leek, white and light green part only, halved and thinly sliced
* 2 cloves garlic, finely chopped
* 5 medium red potatoes, cut into ½” cubes
* 3 sprigs fresh thyme
* 3 sprigs fresh parsley
* 1 bay leaf
* Kosher salt & freshly ground black pepper
* 4 cups low-sodium chicken stock
* 2 chicken leg quarters or 4 chicken thighs(boiled or baked), chopped
* 2 cups fresh corn kernels
* ¼ cup all-purpose flour
* 1½ cups half & half
* Chopped fresh chives
Preparation
* In a large heavy pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towels, set aside. Drain all but about 3 tablespoons of the bacon fat from the pan. Add 2 tablespoons of butter, shallots, carrots, celery, leek, and garlic; saute until softened, about 5 minutes. Add potatoes, thyme, parsley, and bay leaf. Season with salt and pepper; saute about 2 minutes more.
* Add chicken broth. Bring mixture to a boil over medium-high heat, then reduce heat to medium-low, cover and cook, stirring occasionally until potatoes are almost tender, about 10-15 minutes. Remove thyme sprigs, parsley, and bay leaf; discard. Stir in chopped chicken,corn, and half of the bacon; continue to cook until potatoes are tender, about 5 minutes more.
* Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until golden brown, about 2-3 minutes. Slowly add in half & half while whisking vigorously, until completely smooth and thickened slightly. Stir mixture into soup until completely incorporated. Serve soup with remaining crumbled bacon and chopped chives. Beer Bread would be great with this chowder
Cooking Roasted Corn & Bacon Chowder at Home! Chowder Recipe
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Roasted corn adds fantastic flavour to this chowder recipe, featuring Manitoba milk.
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Squash and Corn Chowder
This gluten-free recipe could soon be one of the new favorites for the dinner table. Live Well Alabama’s Squash and Corn Chowder is rich in flavor and nutrients like calcium, vitamin A and C. Tip: Use kernels from 4 ears of fresh corn instead of canned corn. For a richer flavor, boil empty cobs along with potatoes and discard cobs before blending. For extra spice, add red pepper flakes or hot sauce.