T &T Corn Chowder Recipe

blueiris24

17 years ago

Does anyone have a tried and true corn chowder recipe that does not contain red meat? (pork or beef) TIA!

Sort by:Oldest

Comments (2)

User
17 years ago
Give Sol's Corn Chowder a try. Like all of Sol's recipes this one is excellent.

Home Cookin Chapter: Recipes From Thibeault's Table

Corn Chowder
============

RE: What's for Dinner 81
Posted by: solsthumper (My Page) on Tue, Dec 9, 03 at 12:52

Here you go WonderwomAnn. This chowder is delicious; hope you'll try it sometime.
Corn Chowder

1 small onion, finely chopped
Â¼ cup butter
3 cups corn kernels [I used frozen. If using fresh corn, blanch first]
2 cups chicken stock
2 cups half & half
2 Tablespoons fresh basil, cut into narrow ribbons
1 cup grated, sharp white Cheddar cheese
Feta cheese

SautÃ© onion in the butter until translucent. Add the corn, chicken stock and basil chiffonade. Bring to a boil and simmer uncovered for 10-15 minutes. Remove about 2 cups of the corn mixture, and whirl it in the blender until smooth and creamy. Return corn mixture to pan. Stir in half & half and the cheddar cheese. Simmer for 5 minutes or until cheese is completely melted. Salt and Pepper to taste. Garnish with crumbled Feta cheese.

Sol
lindac
17 years ago
Mine is similar but not nearly as rich
My eyes are closing so I can't type it out right now....but I pretty much sautee celery, onion and some green and red pepper in butter and oil, add chicken broth and some cut up potato and simmer until the potato is fork tender, add corn, frozen whole kernal and a can of cream style, add some milk and a little cream cheese...just a small lump, and some canned green chilis ( remember...NOT jalapenos!! LOL!)
Simmer another 5 minutes or so and serve.
Linda C
Related Discussions
T&T Fish Head Recipes?
Q
Comments (10)
Two good recipes posted above. The stock is similar to what i follow. I remove the eyes and never bring to near a boil. Just a small rumble simmer. 10 minutes and turn off heat. Freezes nicely. With salmon i like to make a fish chowder.( My seafood cookbook says the eyes can cloud the stock.) Salmon will be a bit richer flavor being oily but still delish. I always add, at the end of cooking a fish soup or chowder , the final 5 min before serving, a pureed fresh tomato and half a lemon juice. The rest of the lemon i slice paper thin and top each bowl. The little bit of acid gives a nice fresh flavor. (tomato paste or canned would ruin it...way too harsh and metalic) Wow, the Japanese Salmon head soup looks great! Never thought to use white miso. I have some that i use for a veggie dish. Never thought to make a seafood dish with it. The small 8oz makes about six soups and keeps in the fridge about 9 months even after opening...my local health food store stocks it. Here is a link that might be useful: mellow white miso
...See More
crab corn chowder?
Q
Comments (27)
asolo - It sounds like your soup was much better than mine. I pretty much used bumblebeez's recipe to a T, except one big mistake: Although I halved the recipe I did not want expensive leftover crab rotting in my fridge so I dumped the whole 6oz container into it. Way overpowering. Not too much luck with my fresh spring rolls either. Actually I did not mind them too much, but seeing them sitting on my wife's plate uneaten (next to a barely touched bowl of soup) kind of ruined my enthusiasm for the whole meal. By the way, to cream the corn I sliced down each row of kernels and then scraped the corn with the back of my chef's knife. Four ears got me a cups worth in minutes and based on what was left behind on the cobs I think it was closer to the real thing than using a grater.
...See More
Are corn chowder and crab cakes supposed to be spicy?
Q
Comments (16)
I don't think they should be spicy. I want to be able to taste the crab. Joe's Crab Shack used to have such good crab balls....not really cakes. They had chopped up shrimp in them too. I liked them....then they started putting jalapenos in them. I don't know how they make them now....I only went there for the crab balls and haven't been back...and that was a few years ago. I make my own....but the last time I made some I used Paula Deen's recipe, and was really disappointed in them....for crab cakes. I followed the recipe exactly and they tasted more like salmon patties to me. I haven't made crab cakes very much....prefer just boiled crab, and I usually just get them off our boat, but this time, I had trapped them in the bayou, cooked, cleaned and picked them out....a lot of work and a big disappointment.
...See More
T&T Recipe for Corned Beef Hash
Q
Comments (4)
Hash is one of those dishes you really don't need a recipe for :-) Portions of the various ingredients are not precise, nor are the ingredients themselves - use whatever you have on hand!! I tend to make it up as I go along. I almost always make hash with St Paddy's Day leftovers. Just cube up the corned beef and any leftover vegetables and fry 'em up. I tend to be a bit heavier on the potatoes than the other components but then I like a very potato-y hash. If available, I might also add some red or green peppers, onions and garlic certainly, mushrooms and chopped up leftover carrots and cabbage from the dinner. If I cooked the corned beef without cabbage (I have known to get creative with the traditional corned beef meal), I might add some other green - spinach, kale, halved Brussels sprouts, etc. Add whatever else is to your taste, including seasonings (pepper, maybe a touch of salt, thyme, red pepper flakes if a bit of heat needed). I use bacon grease to fry but any cooking oil will suffice. I also use a fairly high heat to finish as I like my hash with crispy bits and edges.
...See More

Related Stories

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

By CM Glover

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

Full Story

LIFE How to Celebrate National S’mores Day When You Don’t Have a Campfire

By Becky Harris

Too hot to toast marshmallows? Never got around to building that fire pit? These recipes are for you

Full Story

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

Full Story

121

FUN HOUZZ 9 Places for the TV We Haven't Seen — Yet

By Molly Brandenburg

Tube watching ventures into uncharted territory. How far would you go in your own home?

Full Story

GARDENING GUIDES 8 Plants for a Deliciously Fragrant Fall Garden

By Le jardinet

Scent the autumn air with the perfume of caramel corn, honey and spices by adding these intoxicating plants to your landscape

Full Story

GARDENING GUIDES Garden Myths to Debunk as You Dig This Fall and Rest Over Winter

By Benjamin Vogt / Monarch Gardens

Termites hate wood mulch, don’t amend soil for trees, avoid gravel in planters — and more nuggets of garden wisdom

Full Story

121

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

Full Story

113

KITCHEN DESIGN Kitchen of the Week: Small, Creatively Used Kitchen

By Vanessa Brunner

A food blogger whips up recipes out of a tiny Oklahoma kitchen — and sometimes spills over to the dining room table

Full Story

Houzz Interview: Rebekah's Weekend Farmhouse Retreat

By Becky Harris

Full Story

HOUSEKEEPING Three More Magic Words to Help the Housekeeping Get Done

By Alison Hodgson

As a follow-up to "How about now?" these three words can help you check more chores off your list

Full Story

T &T Corn Chowder Recipe

Comments (2)

User

lindac

Related Discussions

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US