Tag Archives: corn chowder

Chilled Corn Chowder

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Of all the items on a menu, soups grab my attention first; and the way they offer perfection in a bowl is, well perfect. I enjoy hot soup every month of the year; but a lot of folks only eat cool soups in the summer time. So put this little jewel of a recipe for cool corn chowder in your trapper keeper and chill out…a silly little nod to school beginning next week! Take in this glorious corn season and make an easy weekend lunch or appetizer.

1 Tbs olive oil
1 clove garlic, peeled and smashed
2 green onions, white and tender green parts, separated and chopped
3/4 t ground coriander
3/4 t ground cumin
3/4 t chipotle chili powder
4 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 t salt
1/4 cup chopped cilantro for garnish

Heat oil on skillet over medium-low heat.
Cook garlic, white parts of onion, coriander, cumin, and chili powder.
Stir until garlic and onions are tender, about 3 minutes.
Add corn and cook, stirring occasionally, until tender, about 2 minutes.
Reserve 1 cup cooked corn.
Transfer mixture to blender.
Add buttermilk, water, and salt.
Purée until smooth.
Chill at least 1 hour.
Pour into demitasse cups.
Spoon in a bit of fresh corn on top.
Serve chilled, garnished with cilantro.
Makes 6 small lunch bowls, or 12 demitasse appetizer servings.

Chilled Corn Soup

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Happy “After Labor Day”…which means fall IS coming and this heat will finally go away! As an appetizer feature at Peggy’s Mae Lew Farm Jubilee we served this yummy soup shooter! There is pure magic in these details. The rooster reminded us that we were on a farm, albeit, one glorious farm! Go grab some fresh white corn while it’s still available and make this great soup. It’s excellent for a light lunch as well. Use it people!

Soup Chilled Corn Chowder Shooters1 Tbs olive oil
1 clove garlic, peeled and smashed
2 green onions, white and tender green parts, chopped and separated
3/4 t ground coriander
3/4 t ground cumin
3/4 t chipotle chili powder
3 cups fresh corn kernels (if not available, use frozen white shoepeg corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 t salt
1/4 cup chopped cilantro for garnish

Heat oil in skillet over medium-low heat.
Cook garlic, white parts of onion, coriander, cumin, and chili powder.
Stir until garlic and onions are tender, about 3 minutes.
Add corn and cook, stirring occasionally, until tender, about 4 minutes.
Transfer mixture to blender.
Add buttermilk, water, and salt.
Purée until smooth.
Chill at least 1 hour.
Serve chilled, garnished with green parts of onion and cilantro.

Makes 6 – 8 lunch serving sized bowls.
Or 20 soup shooters.Soup Chilled Corn Chowder II

Corn and Bacon Chowder

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Soup Corn and Bacon ChowderWell I’m just trusting the cooler weather is on the way…rumored for the weekend…can hardly contain myself! ‘Scuse me please, I eat hot soup 12 months out of the year; but the cooler weather does justify me! Nothing really unusual about this one, but it totally worked for td and me! Next time around the block I may add a can of shoepeg corn for a tad of added texture. Smiling all the way to the table! Enjoy.

4 cups chicken broth
1 medium sweet onion, chopped
3 cups potatoes, peeled and diced (appx. 3 medium white potatoes)
3 cans creamed corn
8 slices precooked bacon, heated and diced
1/8 t salt
1/4 t black pepper
Chopped cilantro for garnish

Add 1 cup broth to soup pot.
Add onion and cook over medium high until tender, about 4 minutes.
Add remaining broth, and potatoes.
Cover and bring to a boil.
Reduce heat and simmer 15 minutes, until potatoes are tender.
Stir in corn, bacon, salt, and pepper, and heat through.
Garnish with cilantro.

Serves 6.

Corn and Crab Chowder

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Soup Corn Crab ChowderThere’s no nip in the air quite yet; but you’ll want to treat yourself to this goodness soon. So I’m hooking you right up with the recipe. Keep this in your back-to-school trapper keeper!

3 Tbs butter
1/2 green pepper, diced
1/2 small sweet onion, diced
1 can cream style corn
1 can cream of potato soup
2 cups milk
1/2 lb crab meat

Melt butter in medium size soup pot over medium high.
Add green pepper and onion and sauté until tender, approximately 3 minutes.
Add corn, potato soup, and milk.
Stir to combine and heat until heated through, approximately 5 minutes.
Add crab and heat another 2 minutes, until crab is warm.
* If you are serving this in a demitasse, you may want to add 1/2 cup milk to thin it to sipping consistency.
Pour into bowls or demitasse and sprinkle with pepper.

Serves 4 as entrée or 8 as appetizer in demitasse.