Corn Chowder

[Guest guest]

At 08:19 13/03/01 +0000, you wrote:

>Does anybody have a recipe for corn chowder?

 

Corn Chowder

 

2 large potatoes

1 medium onion

1 T. oil

1/4 tsp. salt

4 c. milk

14 oz. frozen corn (thawed, if possible)

salt, pepper to taste

2 T. brewer's yeast flakes

 

Chop potatoes and onion. Heat oil in large pot and add the potatoes. Add

salt, and saute for about 10 minutes. Add onions and continue to saute for

5 more minutes. Add milk and corn. Bring to a boil. Cook for half an

hour, stirring frequently. Taste to be sure potatoes are fully cooked, and

add salt and pepper as needed. Add brewer's yeast after removing the soup

from the flame, and serve.

 

I never measure anything, so the above is my estimate of how I do

it. The original recipe called for the milk to be added to the original

vegetables, then put in the blender to make a thick soup before adding the

corn, but we like it with the chunks of potatoes instead. The original

also added some cheddar cheese and melting it in before serving instead of

the brewer's yeast.

 

Brandel in Jerusalem

[Guest guest]

CORN CHOWDER

1 lb. mashing potatoes, peeled and cut into 1/2 inch dice

1 med. onion, cut into 1/4 inch dice

1 each: large green pepper and large red pepper, cored, seeded,

deribbed and cut into 1/4 inch dice

kernels from 4 ears corn

4 med. scallions, trimmed and thinly sliced

2 med. ribs celery, peeled and cut into 1/4 inch dice

1 1/2 c. milk

1/2 c. heavy cream

2 tsp. kosher salt

freshly ground pepper to taste

hot red pepper sauce to taste

 

In med. saucepan, bring potatoes, onion, peppers and 1 c. water to boil.

Cover, lower heat and simmer 10 minutes. Stir in corn scallions, celery, milk and cream. Return to just under a boil. Lower heat and simmer 10 mins, stirring frequently to avoid scorching. Season with salt, pepper, and hot red pepper sauce.

 

 

~LISA

You don't stop laughing because you grow old,

you grow old because you stopped laughing

[Guest guest]

clam chowder is a mysterious foreign dish to me her in UK. It's always mentioned in US books, but I've never eaten it. How do you eat it? In a bowl like soup or dahl? What should the consistency be like? With bread? As a side dish or is it a meal in itself?

 

Sounds delicious!!

 

AFotoGirl

 

Tue, 13 Mar 2001 22:06:50 EST

 

Re: Corn Chowder

 

 

CORN CHOWDER

 

1 lb. mashing potatoes, peeled and cut into 1/2 inch dice

1 med. onion, cut into 1/4 inch dice

1 each: large green pepper and large red pepper, cored, seeded,

deribbed and cut into 1/4 inch dice

kernels from 4 ears corn

4 med. scallions, trimmed and thinly sliced

2 med. ribs celery, peeled and cut into 1/4 inch dice

1 1/2 c. milk

1/2 c. heavy cream

2 tsp. kosher salt

freshly ground pepper to taste

hot red pepper sauce to taste

 

In med. saucepan, bring potatoes, onion, peppers and 1 c. water to boil.

Cover, lower heat and simmer 10 minutes. Stir in corn scallions, celery,

milk and cream. Return to just under a boil. Lower heat and simmer 10 mins,

stirring frequently to avoid scorching. Season with salt, pepper, and hot

red pepper sauce.

 

 

~LISA

You don't stop laughing because you grow old,

you grow old because you stopped laughing

 

 

[Guest guest]

Thanks!!!! Much appreciated!!!!

 

 

 

 

> At 08:19 13/03/01 +0000, you wrote:

> >Does anybody have a recipe for corn chowder?

>

> Corn Chowder

>

> 2 large potatoes

> 1 medium onion

> 1 T. oil

> 1/4 tsp. salt

> 4 c. milk

> 14 oz. frozen corn (thawed, if possible)

> salt, pepper to taste

> 2 T. brewer's yeast flakes

>

> Chop potatoes and onion. Heat oil in large pot and add the potatoes. Add

> salt, and saute for about 10 minutes. Add onions and continue to saute

for

> 5 more minutes. Add milk and corn. Bring to a boil. Cook for half an

> hour, stirring frequently. Taste to be sure potatoes are fully cooked,

and

> add salt and pepper as needed. Add brewer's yeast after removing the soup

> from the flame, and serve.

>

> I never measure anything, so the above is my estimate of how I do

> it. The original recipe called for the milk to be added to the original

> vegetables, then put in the blender to make a thick soup before adding the

> corn, but we like it with the chunks of potatoes instead. The original

> also added some cheddar cheese and melting it in before serving instead of

> the brewer's yeast.

>

> Brandel in Jerusalem

>

>

>

> contact owner: -owner

> Mail list:

> Delivered-mailing list

> List-Un: -

>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

>

>

>

[Guest guest]

Thanks SOOOOO much!

 

 

 

 

-

AFotoGirl

Tuesday, March 13, 2001 7:06 PM

Re: Corn Chowder

CORN CHOWDER 1 lb. mashing potatoes, peeled and cut into 1/2 inch dice 1 med. onion, cut into 1/4 inch dice 1 each: large green pepper and large red pepper, cored, seeded, deribbed and cut into 1/4 inch dice kernels from 4 ears corn 4 med. scallions, trimmed and thinly sliced 2 med. ribs celery, peeled and cut into 1/4 inch dice 1 1/2 c. milk 1/2 c. heavy cream 2 tsp. kosher salt freshly ground pepper to taste hot red pepper sauce to taste In med. saucepan, bring potatoes, onion, peppers and 1 c. water to boil. Cover, lower heat and simmer 10 minutes. Stir in corn scallions, celery, milk and cream. Return to just under a boil. Lower heat and simmer 10 mins, stirring frequently to avoid scorching. Season with salt, pepper, and hot red pepper sauce. ~LISA You don't stop laughing because you grow old, you grow old because you stopped laughing contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

I made this the other night and it was delicious. I was feeling like a

creamy soup so I added the corn, withholding about 1/2 cup, around 20

minutes into cooking time and then blended the whole lot. I added the

reserved corn, some extra chicken-style seasoning and salt to taste

and reheated.

 

 

Corn Chowder

Source: A Taste of Nature

 

 

 

3 cups water

4 medium potatoes, diced

1 cup chopped onion

1 cup chopped celery

 

 

Boil about 1/2 hour. Add:

 

 

2 cups corn, frozen -OR- fresh cut from the cob

 

 

Blend following ingredients and add to soup:

 

 

1 1/2 cups water

1 1/2 tsp salt

1/2 cup soy milk powder

1/2 cup cashew meal

1 tsp chicken-style seasoning, optional

2 Tbsp (6 tsp) nutritional (savoury) yeast flakes, optional

1 tsp onion powder

 

 

Remove from heat. Add:

 

 

2 Tbsp (3 tsp) fresh chopped parsley

-OR- 1 Tbsp (3 tsp) dried parsley flakes

 

 

 

Serves 4.