CORN RECIPES: Roasted Corn and Green Chili Soup . . . Devonshire Corn . . . Cheesy Corn Fritters
By: Herald Wire Reports,
Roasted Corn and Green Chili Soup
2 cups frozen whole kernel corn, partly thawed
2 tablespoons butter
2/3 cup chopped onion
1 small red pepper, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, finely chopped
2 teaspoons all-purpose flour
½ 8-ounce package reduced-fat cream cheese, softened
1 14½-ounce can diced tomatoes
1 4-ounce can chopped green chilies, drained
1 14½-ounce can vegetable broth
½ teaspoon ground cumin
¼ teaspoon pepper
¼ teaspoon hot pepper sauce
½ cup milk
2 tablespoons minced fresh cilantro
Crushed tortilla chips (optional)
Shredded Monterey Jack cheese (optional)
Preheat oven to 400 degrees. Spray a jelly roll pan with nonstick spray coating. Spread corn in single layer in pan. Spray corn with nonstick spray coating. Bake 20 minutes.
Meanwhile, melt butter in saucepan. Add onion and cook 2 to 3 minutes. Stir in red pepper, garlic, celery and carrot; cook about 5 minutes or until vegetables are tender. Stir in flour and cook, stirring, 1 minute. Remove from heat.
Stir in cream cheese, blending until well- combined. Stir in tomatoes, green chilies, broth, cumin, pepper, hot sauce and roasted corn. Ladle into freezer container and freeze.
Thaw, prepare and serve: Thaw in refrigerator. Spoon thawed soup into saucepan. Stir in milk. Heat over medium heat 15 minutes, stirring frequently, until hot. Sprinkle with cilantro just before serving. Top each serving with crushed tortilla chips and cheese.
Yield: Serves 6.
Approximate nutritional analysis per serving: 195 calories, 36 percent of calories from fat, 8 grams fat (5 grams saturated), 22 milligrams cholesterol, 24 grams carbohydrates, 9 grams protein, 346 milligrams sodium, 4 grams dietary fiber.
1 cup milk
2 tablespoons flour
2 10-ounce packages frozen corn, thawed
2 tablespoons butter, softened
1 cup heavy whipping cream
1 teaspoon salt
Pinch each nutmeg, cayenne pepper and white pepper
Mix milk and flour together. Combine corn, butter, cream, milk/flour mixture and seasonings in a saucepan and bring to a boil. Reduce heat and simmer 5 to 7 minutes, uncovered.
Cheesy Corn Fritters
1½ cups flour
½ cup coarse cornmeal
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
2 eggs, beaten
1 teaspoon saffron threads soaked in 2 tablespoons water
1 cup buttermilk
½ cup grated Cheddar cheese
¼ cup butter, melted
1 ½ cups whole kernel corn
Vegetable oil for deep frying
Truffle salt (optional)
Stir together the flour, cornmeal, baking powder, salt and sugar.
Combine the eggs, buttermilk and saffron. Fold in dry ingredients. Stir in the melted butter, cheese and finally the corn.
Meanwhile, heat vegetable oil until very hot. Drop fritter mixture into the hot oil by tablespoons, being careful about spatter.
Deep-fry about 5 minutes or until golden brown. Serve warm.
Yield: 30 to 36 fritters.