Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Easy Soup Recipes

Sauces Recipes

PineapplePapaya Salsa

PineapplePapaya Salsa Recipe
2 md Tomatoes 1 c Diced peeled pineapple 1 c Diced peeled papaya 1/3 c Chopped green onion 3 tb...

read more

August Corn Chowder Recipe

August Corn Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print August Corn Chowder recipe  PDF


4 c Defatted chicken broth
2 Corn ears, kernels removed,
cobs reserved and halved crosswise (see note below) 4 Fresh dill sprigs (including
stems) PLUS 2 tb Chopped fresh dill
4 Red skinned new potatoes,
unpeeled, cut into 1/4 dice 2 c Low fat plain yogurt
3 Cucumbers, peeled, seeded
and cut into small dice 1 sm Red bell pepper, cored,
seeded and cut into 1/4 dice Coarsely ground black pepper to taste Whenever cold soups call for chicken broth, be sure to defat it completely for best results. Also, black pepper is the only spice in this chowder, so freshly ground is a MUST. 1. Place broth, corn cobs and dill sprigs in a heavy pot. Bring to a
boil, reduce heat, simmer 10 minutes. Discard cobs and dill. 2. Add potatoes to broth and cook for 8 minutes or until tender. Add
corn kernels and cook 1 minute longer. Remove from heat pour soup through a strainer, reserving vegetables and broth. 3. Place yogurt and 2/3 of the diced cucumbers in the bowl of a food
processor pulse on and off just to combine ingredients (so some te ture remains). With motor on, pour in 1 cup of reserved broth through feed tube and pulse machine on to just combine ingredients. Remove to a bowl. Save any leftover broth for another use. 4. Stir in the reserved vegetables, remaining diced cucumber, bell
pepper and chopped dill. Season with fresh black pepper. Refrigerate for up to 2 hours. Serve chilled. Per 1 cup serving: 212 calories, 2 grams fat, 5 milligrams cholesterol. NOTE: If you like, cut 3 more ears of corn (with kernels) into 1 lengths and cook separately for 2 3 minutes. Then divide corn between bowls and ladle soup on top.

August Corn Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
343 people have voted
Last Reviewed on 2018-10-20



Saturday, Oct 20 2018 Download & Print August Corn Chowder recipe  PDF   Easy Soup recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Vegetable Lasagna Curls

New Cooking Recipes

NoSugar FruitNut Muffins
NoSugar FruitNut Muffins Recipe


NONE 1 c chopped dates 1/2 c raisins 1/2 c Dried Cranberries Note 1 c water 1/4 c Lowfat Margarine Note 1/4 ts salt 2 Egg Beaters 99% Egg : Substitute Note 1 ts vanilla e tract 1 c all purpose flour 1 ts baking soda NOTE: Sally's recipe used 1/2 C dried prunes, chopped...I didn't have any at the time so I used dried cranberries. NOTE: Sally's recipe used 1/2 C margarine...I adapted it. NOTE: Sally's recipe used 2 beaten eggs...I adapted it. NOTE: Sally's recipe used 1/2 C mi ed nuts, chopped...I omitted them. In a ...

Cooking Magazines: Muffin Recipes » October 2018   Muffin recipes RSS   New

Dish Of The Day

Maccaroncelli Alla Quintiere Macaroni with Cheese

Maccaroncelli Alla Quintiere Macaroni with Cheese Recipe
INGREDIENTS: 4 tb Butter 1 Onion, chopped 1 Stalk celery, chopped 1/2 Green pepper, diced 1 Tom...
read more

Category: » Pasta Recipes

View more dishes

>