Corn Chowder ~ Vegan

 Corn Chowder

Ingredients

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews*
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving
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Directions

Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.

Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.

Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.

Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.

Garnish with chives and serve with dollops of sour cream, if desired.

Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.  Katya @ https://www.littlebroken.com

Recipe type: Main

Cuisine: American

Serves: 6-8

Ingredients

1 Tbsp. butter
2 strips bacon, chopped
1 cup chopped yellow onion, about ½ large onion
2 celery ribs, chopped (1/3 cup)
1 medium carrot, peeled + chopped (1/2 cup)
2 garlic cloves, minced
½ tsp. dried thyme
2 medium (1 lb.) russet potatoes, peeled, diced into 

    1/2-inch cubes
4 cups water
1 bay leaf
4 ears of sweet fresh corn, husk + silk removed and 

    kernel cut from the cobs. (2¾ cup corn)
1 medium zucchini, diced into ½-inch cubes, 
    (1½ cups)

1 cup half and half
salt and fresh ground black pepper
chopped fresh parsley, to garnish
cayenne pepper, to serve, optional

Directions:

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.
Serving size 1 cup

San Francisco Seafood Chowder With Shrimp And Scallops

San Francisco Seafood Chowder
With Clams, Shrimp, And Scallops

Serves six to eight people.

Ingredients:
2 thick slices bacon,  
1/2 cup chopped onion, diced 
1/2 cup chopped celery 
1/8 tsp. dried thyme

1-7 1/2 oz. can chopped clams
2 medium russet potatoes, peeled and cubed
1 cup milk
1 cup half and half
3 T. unsalted butter
1/2 lb. large shrimp, peeled, deveined and sliced in half through the back 
1/2 lb. sea scallops, halved or quartered depending on size
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 T. pale dry sherry
Chives for garnish

Directions:
1. Cook the bacon in a 5-qt. Dutch oven or saucepan until crispy. Remove bacon with a slotted spoon and drain on paper towels.

2. Add the onion and celery to the pot and sauté for about 5 minutes or until tender. Stir in the thyme. Drain the clams into a measuring cup and add enough water to make 1 1/2 cups liquid, add to the pot, stirring constantly. Add the potatoes. Bring to a boil and then simmer until potatoes are tender, 8 to 10 minutes. With a potato masher, slightly mash some of the potatoes to thicken the soup.

3. Add the reserved clams, milk and half and half. Bring to a simmer. Add the shrimp and scallops and simmer until seafood is just done, about 4 minutes. Season with salt and pepper. Stir in the sherry. Serve sprinkled with bacon and chives.

Tip: For a thicker soup, stir 3 T. flour into the onions and celery with the thyme. Cook and stir a minute before adding the clam liquid.

Tip: This chowder is great served with sourdough bread for dipping! 
Recipe from Phillis Carey

Shrimp And Corn Chowder With Bacon And Fresh Herbs

Shrimp And Corn Chowder 

With Bacon And Fresh Herbs

Serves 4
Ingredients:
2 T. unsalted butter 
2 slices bacon, chopped
1 cup chopped onions
1 large russet potato, peeled and cut into 1/2 inch cubes 
1 bay leaf
2 T. flour
1/4 cup dry white wine or vermouth
3 cups chicken broth
1 cup half and half
1 1/2 cups fresh or frozen corn, thawed
1/2 lb. raw shrimp, cleaned
2 T. chopped fresh parsley
2 T. chopped green onions

1. Melt butter in a Dutch oven over medium heat. Add the bacon and cook until crispy. Add onions, potato and bay leaf. Cook about 5 minutes, stirring often.

2. Stir in flour, then stir in wine and broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are tender. Add half and half and corn and return to a simmer and cook 5 minutes.

3. Meanwhile, cut shrimp down the back lengthwise into two pieces. Stir the shrimp into the chowder for simmer until shrimp turn pink, about 3 minutes. Remove bay leaf; stir in parsley and green onions and serve. 

Roasted Butternut Squash And Apple Chowder

Roasted Butternut Squash 

And Apple Chowder

Serves 8
Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through cooking until tender, draining and setting aside, then assemble and reheat just before serving.

2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into ¾-inch chunks
½ cup apple juice
1 Tbs. apple cider vinegar


Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

Lobster Corn Chowder

Lobster Corn Chowder

This is a recipe from the Wine Spectator, November 30, 2006 edition.  I enjoy using these recipes which usually require a little time but the results are so worth it.  I will tag this recipe "Thanksgiving" and "Christmas" and the next holiday when I cook for the family, I have a recipe for a very special first course.

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For the soup:

3 tablespoons unsalted butter

4 cups leeks, white parts only, finely chopped

3 cups potatoes, peeled and diced

2 cups onions, diced

Kosher salt

4 1/2 cups fresh or frozen corn kernals

2 cups heavy whipping cream

5 cups white lobster or chicken stock

4 sprigs each, tarragon and thyme, tied in a bundle

Freshly ground pepper

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For the garnish:

2 tablespoons unsalted butter

3/4 pound chanterelles, trimmed and cleaned

1 cup leeks, white parts only, thinly sliced

1 cup potatoes, peeled, diced and lightly blanched

Kosher salt

1 pound cooked lobster meat, cut into chunks

1/2 cup white lobster or chicken stock

Freshly ground pepper

2 tablespoons fresh chive, finely chopped

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To make the soup, melt the butter in a heavy bottomed saucepan.  Add the leeks, potatoes, onions and a large pinch of salt.  Cook, stirring occasionally, over low heat for 10 minutes.

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Add the corn kernels, and cook 1 to 2 minutes.  Add the cream, and bring to a boil.  Reduce heat to medium, and simmer.  Add the stock and herbs.  Season and cook until the pottoes are very tender about 20 minutes.  Transfer to a blender in batches, pureeing until smooth.  Season , and return to a clean pot.  Cover and let stand until ready to serve.

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To make the garnish, melt the butter over medium heat in a large saute pan.  Add the chanterelles, and saute for 2 minutes.  Add the leeks anda pinch of salt.  Cook until the leeks are soft, 2 to 3 minutes.  Add the potatoes and lobster meat.  Season, add the stock,  (The steam from the stock will heat the lobster through more gently and evenly than sauteing it.)  Add the chives, and remove from the heat.  

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Bring the soup back to a boil.  Divide the garnish evenly among warmed soup plates, and por or ladel the soup into the bowls tableside.  Serves 6 

Potato Corn Chowder

Potato Corn Chowder

After I finished washing windows Tuesday, I thought it was a good day for comfort food. Despite a beautiful warm day filled with sunshine, the thought of a bowl of chowder seemed most satisfying. I have a practice to use something daily from my well stocked freezer. Being a Costco shopper, heaven knows those super-sizes aren't always a consumable size for two people leaving left-overs to be placed in the freezer.

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I found a recipe but tweaked it to fit the ingredients on hand. I reduced the amount of heavy cream and used frozen corn rather than ears of corn. I will share the recipe as I prepared my pot of chowder.

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Ingredients:

1 lb. bag of frozen sweet corn

2 quarts water

1 pound red potatoes, cut into 1/2 inch cubes (2 1/4 cups)

1 medium onion, chopped

1 large carrot, halved lengthwise, then sliced 1/4 inch thick

1 tablespoon olive oil

1 red bell pepper, chopped

2 thyme sprigs

2 Turkish bay leaves or 1 California

2 cups heavy cream

3 scallions, finely chopped

1/2 teaspoon white pepper

1/8 teaspoon cayenne pepper

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Directions:

Bring potatoes to a boil in water in a large pot with 1/2 teaspoon salt, stirring occasionally, until potatoes are tender, about 15 minutes.

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Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.

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Add bell pepper, corn, thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.

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Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.