Corn Chowder

Here's another soup recipe! I need spring to come!

2/3 cup celery, chopped
1/3 cup butter
2 1/4 cup water
4 cups potatoes, cubed
3 green onions, sliced

Simmer for 20 minutes.

6 Tbsp butter
6 Tbsp flour
2 1/2 cups milk

In a separate saucepan, combine to make white sauce. Then add the following to the white sauce:

1 1/2 tsp dill weed
1 tsp salt
1/2 tsp pepper

Add white sauce to vegetables, and then add the following:

1 bag frozen sweet white corn
2 cups grated cheddar cheese

Heat through and serve with your favorite bread! Yummy!

Roasted Corn Chowder

1 T olive oil
1 T butter
8 ears corn, shucked and kernels removed from cobb (or 4 cups frozen corn)
4 medium potatoes, peeled and diced
1 red bell pepper, diced
1 large onion, diced
2 jalapenos, finely diced (remove the ribs and seeds if you don't want it too spicy)
3-4 cloves garlic, minced
4 cups water
1/2 to 1 cup cream or half-n-half
2 T cumin
2 t salt
1 t pepper

To roast the corn, heat the oven to 400. Place kernels on an oiled sheet pan (you only need about 1T to keep it from sticking). Roast corn for 17-20 minutes, until it just begins to brown and the sugars are released.

In a large stock pot, heat oil and melt butter over medium heat. Add onion, jalapenos, pepper and garlic. Cook for about 5 minutes, until onion is translucent and veggies begin to soften. Add potatoes, corn, water and seasonings. Boil uncovered until potatoes are fork tender, about 20 minutes. Add cream or half-n-half and heat through. For thicker soup, you can add about 1 T cornstarch mixed with 2 T cold water (mix water and cornstarch until smooth and add to soup). Check seasoning.

*This is a recipe that I created in an attempt to use up a bunch of veggies from my CSA shares. If you find something wrong, or make your own changes, please let me know. Personally, I wanted a little more kick. I'll either add additional jalapeno (or include some seeds) or add 1/4 to 1/2 t cayenne pepper.

**For Mandy, you can do this soup non-dairy as well. Just leave out the dairy and substitute vegetable stock or chicken stock for the water.

Southwest Corn

Mandy, here's another side dish that is pretty tasty!

3 1/3 cups fresh or frozen corn -- thawed
1 medium green pepper
1 Tbsp finely chopped onion (I use a red onion because I like the extra color)
2 Tbsp butter
1/2 cup minced fresh cilantro
1 - 1 1/2 tsp ground cumin (depending on you individual tastes)

Saute corn, green pepper and onion in butter in a large skillet until tender. Stir in cilantro and cumin; saute 1-2 minutes longer or until heated through.

Grilled Corn with Fresh Dill Butter

Easy, easy, easy!!! We also use the fresh dill butter to grill halibut!

6 ears of corn
1/2 lb (2 sticks) butter (don't skimp!)
1/2 cup fresh dill chopped

Peel back husks of corn (don't take them off!). Remove silks. Soak corn with husks in cold water for 20 minutes. Combine butter and chopped fresh dill in a food processor. Remove corn from cold water. Slather corn with dill butter, replace husks and tie with kitchen twine. Place on BBQ over High heat for 20 minutes. Turn once while grilling. Remove from grill and serve with any leftover dill butter. Delicious!!!!

Spicy Creamed Corn

2 T. unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 garlic cloves, chopped
2 10 oz. boxes frozen corn kernels
1 T. flour
1 ½ c. chicken stock/broth
½ c. heavy cream
¼ c. fresh flat-leaf parsley
2 T. chopped fresh cilantro

Preheat skillet over medium-high heat with 2 T. of EVOO and butter.
Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt and pepper.
Cook for 4 – 5 minutes, or until the onions are tender.
Sprinkle with the flour, and continue to cook for 1 minutes.
Whisk in the chicken stock and heavy cream.
Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. (I for some reason have to cook it longer and add more flour to get it thickened)
Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

Cumin and Lime Roasted Pork Tenderloin with Spicy Creamed Corn

This is SO good, and one of our new favorites. A bit spicy with the jalapenos - but really good!!It's a Rachael Ray and I've changed things up a bit but feel like I need to give her credit and write it how she cooks it... though I've inserted my little notes.

Cumin and Lime Roasted Pork Tenderloin
2 ¼ lbs. pork tenderloin (sometimes sold 2 tenderloins per pkg.)(I use pork chops)
Juice of 2 limes
4 T. EVOO (Extra-virgin olive oil for all of you Rachael Ray lingo impaired)
2 T. ground cumin
1 T. ground coriander
Salt and freshly ground black pepper
4 garlic cloves, cracked

Preheat oven to 500 F.
Trim the silver skin or connective tissue of the tenderloins with a very shark, thin knife.
Place the tenderloins on a rimmed non stick cookie sheet (I just use a glass dish and line with foil because while in the oven the EVOO makes some pretty cool stains that are hard to get off).
Coat them with lime juice, rubbing the juice into the meat. Drizzle EVOO over the tenderloins/chops, just enough to coat. Season the meat with the cumin, coriander, salt and pepper (I mix all of this together so I don't have portions where there is more of one season then the other). Cut small slits into the meat and disperse chunks of the cracked garlic cloves into the slits.
Roast for 20 minutes.
Remove from the oven and let rest for a few minutes, tented loosely with foil.

Spicy Creamed Corn
2 T. unsalted butter
1 large yellow onion, chopped
2 jalapeno peppers, seeded and chopped
1 small red bell pepper, cored, seeded, and finely chopped
2 garlic cloves, chopped
2 10 oz. boxes frozen corn kernels
1 T. flour
1 ½ c. chicken stock/broth
½ c. heavy cream
¼ c. fresh flat-leaf parsley
2 T. chopped fresh cilantro

Preheat skillet over medium-high heat with 2 T. of EVOO and butter.
Add the onions, jalapenos, bell peppers, chopped garlic, corn, salt and pepper.
Cook for 4 – 5 minutes, or until the onions are tender.
Sprinkle with the flour, and continue to cook for 1 minutes.
Whisk in the chicken stock and heavy cream.
Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes. (I for some reason have to cook it longer and add more flour to get it thickened)
Finish the spicy creamed corn with the parsley and cilantro. Taste and adjust the seasoning with salt and pepper.

4 servings, Rachael Ray - 365: No Repeats

Chicken Corn Chowder

¼ cup butter
2 med onions
5 potatoes,peeled and diced
2 stalks celery sliced
4 tsp salt
1/2 tsp pepper
2 cups water
1 chicken bullion cube
5 cups milk
2 12 oz. cans corn
1/2 tsp thyme
1 pound creamed corn
1 cup light cream (evaporated milk)
1/2 tsp paprika
3 cups cooked chicken

Sauté onions in butter until transparent. Add potatoes, celery, salt, pepper, water and bullion. Cook covered 15 minutes or until vegetables are tender. Add milk and rest of ingredients. Heat through.

Compliments of Michelle! Mel used to make this tons, and the leftovers are just as good as the day of stuff.