Tag Archives: corn

Sweet Corn Soup

23 Oct

So the other night Ryan and I went out to dinner at Seasons 52. On a seasonal basis, they have the most amazing corn soup. I have tried on countless attempt to duplicate said soup… but alas no dice. Well, until recently…

Sweet Corn Soup
1 1/2 small bags frozen corn
1 container Campbell’s White wine and herb chicken broth
3/4 cup sweet onion, diced
1 tablespoon olive oil
2 tablespoons corn syrup
2 tablespoons honey
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
salt and pepper to taste

In a sauce pot over medium heat saute the onion in the olive oil. Cook the onion for 5-7 minutes or until the onions are transparent. Season with salt and add in corn. Add in turmeric and cayenne pepper. Add in the broth and cook for 15 minutes or until the corn is fully defrosted and softened. Add in the honey and corn syrup and let the soup cook for another 5 minutes. Puree all of the ingredients in a blender or with an immersion blender. This may take a little while. You are looking for the soup to be velvety and smooth. Reheat as necessary. Finish the soup with 1 tablespoon of butter.
Garnish with blue cheese crumbles and chopped basil.

Enjoy this with grilled cheese or fresh bread.

Always thinking of the next meal-
Katie

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Maque Choux for Two

11 Jan

Maque Choux (pronounced mock shoe) is a traditional dish from Louisiana. It’s basically creamed corn with veggies and bacon, but let me tell you, it is a show stopper of a starch. This is not your typical corn dish. It is definitely not from a can and can make even frozen corn taste like summer’s best.

Here’s the recipe:

Maque Choux

1 tablespoon olive oil
1 tablespoon bacon fat
1 cup red bell pepper, small dice
1 cup sweet onion, small dice
1/2 teaspoon garlic powder
1 small bag frozen sweet corn
1/2 cup cooked, crumbled bacon
1/2 cup white wine
1/2 cup heavy cream
4-5 drops tabasco
salt and pepper to taste

Sauté onions and peppers in the olive oil and bacon fat. Add corn and toss together. Deglaze the pan with the wine and let reduce. Add in the cream and tabasco and let reduce. When the cream has reduced enough to coat the corn, season and toss in the bacon. Serve hot.

I served this along side of roasted chicken with arugula, but it goes equally well with beef, burgers, and pork. It canstand up to spicy cajun cooking and won’t overwhelm something as mild as a chicken breast (like we had tonight.) I know I’ve been blogging recently about eating better and paying attention to what’s going into the tummy, but I did do my Wii fit today and I really believe, everything in moderation, even moderation.

Winter is a great time to try this dish. It’s filling and satisfying. It can also be easily converted into corn chowder by adding in 2 quarts chicken stock and 1 large russet potato cut into medium dice.

Always thinking of the next meal

-Katie

Chicken Corn Chowder… simple pleasure

29 Sep

What is the best medicine for a cold rainy night? Soup. If you’ve been reading my blog you know that I love soup and make some any chance I get. Last night I was really in the mood to make one of my all time favorites, chicken corn chowder.

What makes a chowder different from just a soup? Potatoes. It’s true a chowder without potatoes is really just a soup. Technically, a chowder should also have some sort of cream as well, but if they can call Manhattan Clam Chowder, chowder then I’m calling mine chowder (just so we’re on the same page, that’s the red.)

Here’s my recipe for the chowder. Like I said it doesn’t have cream, but you can certainly add a little to finish and it will give the chowder that rich creamy texture that you might be used to. My version is also a broth chowder not the usual thick and creamy version. It makes the soup lighter and makes you feel less guilty eating it 🙂

Katie’s Chicken Corn CowderIMG_0851
serves 4-6

1 pound chicken breast
1 large red bell pepper, small dice
1/2 sweet yellow onion, small dice
1 large stalk of celery, small dice
2 medium sized red potatoes, small dice
1 tablspoon bacon fat
1 teaspoon fresh thyme
1 small bag of frozen corn
4 cups chicken broth
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/4 cup chopped chives
salt and pepper to taste
freshly grated parmesan for garnish

In a large pot melt bacon fat and add celery, onion, and pepper and cook until soft. Add in corn , potatoes and seasonings. Add in chicken broth and the raw chicken breasts. Bring to a simmer and let cook until the chicken is cooked through. When the chicken is finished, pull it out of the soup and cut it into small pieces and add it back into the soup. When you are ready to serve, stir in the chives. Ladle each portion and top with parmesan cheese.

If you want a thicker, creamier soup, add 2 tablespoons flour to the sweating vegetables. Make sure all of the vegetables are coated evenly before adding the broth. At the end of the cooking process, stir in 1/4-1/2 cup of heavy cream. Remember that the cream will thin the soup, not thicken it. If you the soup is too thin for your liking, combine 1 tablespoon of cold butter with 1 tablespoon of flour and add it to the simmering soup until it has reached the consistency you are looking for.

Always thinking of the next meal

-Katie