Post by cakegirl62 on Aug 27, 2006 16:40:51 GMT -5
Cheesy Corn Chowder
This chowder is best made with fresh corn on the cob, but if corn is out of season and you are desperate for corn chowder, you may substitute 6 cups of frozen corn kernels which have been thawed.
Makes 12 servings
Ingredients:
10 ears of corn, shucked -- not cooked
1 can evaporated milk
1 can cream of chicken soup (or cream of potato)
1 large sweet onion, chopped
1 largebell pepper, diced
2 celery stalk, finely diced (about 1/2 cup)
3 garlic cloves, minced (approx 2 tablespoons)
1 1/2 quarts chicken broth (6 cans low/reduced sodium chicken broth-- Swanson is the brand I used)
5 white potatoes, peeled and diced
7 medium tomatoes, chopped, juices reserved (about 4 cups)
1 C shredded Monterey jack cheese
1 Cup shredded cheddar cheese
salt to taste
freshly ground black pepper to taste
Corn tortilla chips, (optional)
Preparation:
Cook the onion, pepper, celery and garlic, in a large stock pot. (I used a couple tablespoons of bacon grease to prevent sticking) Reduce the heat to low. Cook, stirring occasionally, until the vegetables are tender, and the onions are clear. 10 to 12 minutes.
Add the broth, potatoes and tomatoes, including their juices. Bring to a simmer and cook, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.
Cut the corn off the cobs, and puree (all but 2 cups) in food processor.
Add the puréed corn and evaporated milk, the reserved corn kernels and the cheese to the soup pot. Cook 10 minutes. Season to taste with salt & pepper. Serve in heated bowls, garnished with tortilla chips (if using).
This chowder is best made with fresh corn on the cob, but if corn is out of season and you are desperate for corn chowder, you may substitute 6 cups of frozen corn kernels which have been thawed.
Makes 12 servings
Ingredients:
10 ears of corn, shucked -- not cooked
1 can evaporated milk
1 can cream of chicken soup (or cream of potato)
1 large sweet onion, chopped
1 largebell pepper, diced
2 celery stalk, finely diced (about 1/2 cup)
3 garlic cloves, minced (approx 2 tablespoons)
1 1/2 quarts chicken broth (6 cans low/reduced sodium chicken broth-- Swanson is the brand I used)
5 white potatoes, peeled and diced
7 medium tomatoes, chopped, juices reserved (about 4 cups)
1 C shredded Monterey jack cheese
1 Cup shredded cheddar cheese
salt to taste
freshly ground black pepper to taste
Corn tortilla chips, (optional)
Preparation:
Cook the onion, pepper, celery and garlic, in a large stock pot. (I used a couple tablespoons of bacon grease to prevent sticking) Reduce the heat to low. Cook, stirring occasionally, until the vegetables are tender, and the onions are clear. 10 to 12 minutes.
Add the broth, potatoes and tomatoes, including their juices. Bring to a simmer and cook, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.
Cut the corn off the cobs, and puree (all but 2 cups) in food processor.
Add the puréed corn and evaporated milk, the reserved corn kernels and the cheese to the soup pot. Cook 10 minutes. Season to taste with salt & pepper. Serve in heated bowls, garnished with tortilla chips (if using).