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Tag Archives: corn

POTATO AND BACON CHOWDER

21 Thursday Jul 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

corn, dinner, easy, Fish, Lulu, quick, summer, vet visit

It was time to take our sweet puppy to the vet for her annual check-up. The visit was brief and uncomplicated, allowing us to return home and relax, with plenty of time to get dinner on the table.

some of us were more relaxed than others

some of us were more relaxed than others

POTATO AND BACON CHOWDER

potato and bacon chowder

12 ounces bacon, diced

3 tablespoons butter

1 onion, chopped

3 tablespoons flour

4 cups milk

1 pound potatoes, cut into bite-sized pieces

1 1/2 pounds white fish, diced

1 1/2 cups corn kernels, cut from the cob

salt and freshly ground black pepper

chopped chives

In a large pot, cook the bacon, stirring occasionally, over medium-high until crispy, about 8 minutes, transfer to paper towels. Melt butter in the bacon fat, add the onion to the pot and cook, stirring occasionally, over medium heat until soft, about 5 minutes. Sprinkle the flour over the onion and cook, stirring often until the flour is well incorporated, about 2 minutes. Add the milk and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and cook until tender, about 10 minutes. Add the fish and corn and simmer over medium heat until the fish flakes easily, 3 to 5 minutes. Divide the chowder among bowls, top with the chives and bacon.

Enjoy!

 

TURKEY AND CHORIZO CHILI

23 Monday Nov 2015

Posted by Ceri Wilkin in Recipes, Soups and Stews

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chipotles in adobo, corn, dinner, easy, family, kids, lunch, quick, red beans

Unwritten Thank You notes weigh on my conscience. I begin to feel guilt and worry if I don’t compose and send them close to immediately after the event or reason that inspired them.

As the month of November is traditionally one of thanks and gratitude, I took the opportunity to catch up on all of my outstanding words and gestures of appreciation, and this quick, easy and heartwarming Turkey and Chorizo Chili gave me the time I needed to sit and write.

TURKEY AND CHORIZO CHILI

turkey and chorizo chili

1 tablespoon oil

8 ounces chorizo, crumbled

1 1/4 pounds ground turkey

black pepper

2 ears of corn, scraped from the cobs, cobs reserved and broken in half

2 cups chicken stock

2 tablespoons pureed chipotle in adobo sauce, using peppers and sauce

1/4 teaspoon ground cinnamon

3 to 4 cloves of garlic, minced

1 onion, finely chopped

2 tablespoons tomato paste

1 can red beans

a handful of fresh cilantro leaves

Heat the oil in a large pot over medium-high heat. Add the chorizo and brown. Add the turkey and break up, then season with black pepper. When the turkey is browned, add in the corn.

Place the reserved corn cobs in a small pot and add the stock. Bring to a bubble and simmer.

Add the chipotle puree to the meat mixture, stirring until fragrant. Add the cinnamon, garlic and onions, and cook for 5 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, about 1 minute.

Remove the cobs from the stock, then add the stock and beans to the chili, and stir to combine.

To serve, top with cilantro.

Enjoy!

Recipe adapted from Rachael Ray

www.rachaelray.com/recipes

RICH AND CREAMY CORN

07 Monday Sep 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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best, corn, cream cheese, delicious, easy, family, fresh, green chiles, grilling, Labor Day, outdoor, quick, summer

We grilled burgers and greatly enjoyed the beautiful outdoor dining surrounded by the mild evening. I put together this Rich and Creamy and very delicious Corn from left over grilled cobs we had in the refrigerator.

RICH AND CREAMY CORN

rich and creamy corn

2 cups fresh corn kernels, cut from the cob

1/2 cup butter

8 ounces cream cheese, chopped

1 (4-ounce) can of green chiles, drained

salt and freshly ground black pepper

Combine the corn, butter, cream cheese and chiles in a medium saucepan and mix well. Cook over medium heat for 20 minutes or until the butter and cream cheese melt, stirring frequently.

Enjoy!

Recipe adapted from Southern Accent, A Second Helping, 2003

https://www.facebook.com/JuniorLeagueofPB?v=info

CORN ON THE COB WITH CITRUS BUTTER

02 Sunday Aug 2015

Posted by Ceri Wilkin in Recipes, Vegetables

≈ 1 Comment

Tags

corn, grilling, healthy, quick, summer

A perfect summer treat!

CORN ON THE COB WITH CITRUS BUTTER

corn on the cob with citrus butter

8 ears of corn, grilled

4 tablespoons butter

1/2 teaspoon salt

1 teaspoon ground cumin

2 tablespoons lime juice

1 teaspoon lime zest

Melt the butter, stir in the salt, cumin, lime juice and zest. Serve with the corn.

Enjoy!

Recipe adapted from Parenting, July 2010

www.parenting.com/

BLACK BEAN AND CORN SALAD

16 Thursday Jul 2015

Posted by Ceri Wilkin in Recipes, Salad

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black bean, corn, delicious, easy, fresh, healthy, jalapeño, quick, tomato

A lovely, simple, summery salad to accompany any meal.

BLACK BEAN AND CORN SALAD

black bean and corn salad

1 jalapeño pepper

1/2 tablespoon salt

2 tablespoons olive oil

2 tablespoons lime juice

handful of cilantro, chopped

3 green onions, chopped

6 campari tomatoes chopped

1 1/2 cups corn kernels, cut from grilled cobs

1 can black beans, rinsed

Whisk together lime juice, olive oil and salt in a medium bowl. Gently stir in beans, corn, green onions, jalapeño, cilantro and tomatoes.

Enjoy!

Recipe adapted from CitiScapes, April 2011

www.citiscapes.com/

CREAMED CORN and NAUGHTY CREAMED CORN

14 Sunday Jun 2015

Posted by Ceri Wilkin in Recipes, Vegetables

≈ 1 Comment

Tags

corn, creamed, favorite, fresh, shallots, wine

My daughter loves creamed corn, and would eat it straight from the can if allowed – so with the abundance of fresh corn this time of year, I thought I would attempt to recreate one of her favorite dishes. However, she has become accustomed to the canned kind and kindly let me know that she preferred the typical, familiar sort, straight from the can.

CREAMED CORN

creamed corn

3 ears fresh corn, husked and cooked

1/4 to 1/2 cup cream

2 tablespoons unsalted butter

salt and pepper

minced chives

Cut kernels from cobs. Place in a saucepan over low heat, stirring often, until warmed through, about 5 minutes (add water as needed, to prevent corn drying out). Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Season with salt and pepper. Sprinkle with chives.

Enjoy!

Recipe adapted from Southern Living, June 2014

www.southernliving.com/

NAUGHTY CREAMED CORN

naughty creamed corn

3 tablespoons shallots, diced

2 tablespoons butter

1/4 cup white wine

1/4 cup cream cheese

1/2 cup cream

2 cups fresh corn kernels

dash of salt

Melt butter in saute pan on medium heat. Saute shallots until translucent. Deglaze pan with white wine. Add corn, cream, and cream cheese, season with salt. Reduce and serve.

Enjoy!

Recipe adapted from The Hive

www.thehivebentonville.com/

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO and WATERMELON SUMMER SALAD

23 Saturday May 2015

Posted by Ceri Wilkin in Recipes, Salad

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Tags

corn, easy, feta cheese, grilling, healthy, Holiday, Memorial Day, quick, sides, watermelon

These two fresh and delicious salads are quick to make and are the perfect accompaniment to the traditional Memorial Day grill out.

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO

charred corn salad

4 ears of corn, shucked

olive oil

salt and freshly ground black pepper to taste

1 shallot, finely chopped

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 jalapeño, seeded and thinly sliced

3 tablespoons chopped mint leaves

3 tablespoons chopped parsley leaves

3 tablespoons chopped cilantro leaves

Heat grill. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the shallot and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Cut the kernels off the cobs, place in a bowl with the shallot mixture and toss. Add the mint, parsley and cilantro and toss again. Serve warm.

Enjoy!

Recipe adapted from Food and Wine, September 2012

www.foodandwine.com/

WATERMELON SUMMER SALAD

watermelon summer salad

1 cucumber, diced

1/4 cup apple cider vinegar

4 tablespoons olive oil, divided

3 cups watermelon, diced

3 tomatoes, diced

2 tablespoons red wine vinegar

salt and freshly ground black pepper

1 tablespoon sugar

1/2 cup feta cheese, diced

Place cucumber, apple cider vinegar and 2 tablespoons of olive oil in a bowl with a tight fitting lid, stir to combine. Add a couple of dashes of pepper, close the lid and refrigerate for 2 hours and up to overnight.

Place watermelon and tomatoes in a large bowl. With a slotted spoon, strain cucumber from vinegar mixture, and place in bowl with watermelon. Discard vinegar mixture. Sprinkle salt and sugar over watermelon mixture, mix until combined. Add red wine vinegar and remaining 2 tablespoons of olive oil, season with black pepper, stir until combined. Top with feta cheese.

Enjoy!

Recipe adapted from The Dining Guide, August 2014

http://www.arktimes.com/arkansas/dining/Section?oid=861839

CHICKEN CHIPOTLE CHOWDER

13 Monday Apr 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

carrots, celery, chicken, chipotle, chowder, corn, hearty, Vegetables, warming

Despite the bright green burgeoning leaves and vibrantly colored flowers of Spring, it was a dreary day. Made even wetter and muddier by the, now much diminished, cache of water balloons from the kids closet – the first one was thrown as soon as my oldest was off the bus.

A long hot shower with fresh scented soap, followed by a cozy bowl of chowder was utter bliss, and chased away the lingering cold and gloom.

CHICKEN CHIPOTLE CHOWDER

chicken chipotle chowder

4 tablespoons olive oil

3/4 cup diced celery

3/4 cup diced carrots

2 cups diced onion

2 tablespoons fresh garlic

1 (15-ounce) can of corn, drained

1 cup half-of-half

2 to 4 cups of chicken stock

1 teaspoon dried oregano

2 minced chipotle peppers in adobo sauce

3 cups diced cooked chicken

salt and freshly ground black pepper to taste

fresh parsley

In a large pot, saute celery and carrots with olive oil for about 5 minutes. Add onion and sauté 10 minutes more. Add garlic and sauté 2 more minutes, stirring constantly. Add corn, half-of-half and chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. Add oregano, chipotle peppers and cooked chicken. Season with salt and black pepper to taste and top with fresh parsley.

Enjoy!

CHORIZO SPOONBREAD and SMOKY BLACK BEAN CHILI WITH SPOONBREAD CROUTONS

11 Wednesday Mar 2015

Posted by Ceri Wilkin in Breads, Recipes, Soup

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ancho chile, black beans, chorizo, corn, croutons, family, left overs, mozzarella, pepper jack, red bell pepper, spoon bread

I made spoonbread one chilly evening, and after it had accompanied our family dinner, I transformed the leftovers and made a mass of interesting croutons to top a light, flavorful chili. My husband occasionally and wistfully mentions the spoon bread his mother made while he was growing up, and has consulted old cookbooks for recipes in the past. When I came across this recipe, I was excited to make it for my husband and to be able to use it again in another meal.

CHORIZO SPOONBREAD

chorizo spoonbread

1 pound chorizo

4 cups milk

1 3/4 cups cornmeal

2 tablespoons butter

2 teaspoons salt

6 eggs, separated

1 tablespoon baking powder

6 ounces shredded mozzarella cheese

8 ounces pepper jack cheese

1/2 cup diced red bell pepper

1/2 bunch green onions, thinly sliced

2/3 cup corn kernels

Heat oven to 350F. Coat a 9-by-13 baking dish with oil.

In a large skillet, cook chorizo for 10 to 12 minutes, or until browned, breaking it into crumbles. Drain.

In a large heavy pot, heat the milk until steaming and bubbles begin to form around edges of pot. Do not boil. Gradually add the polenta, whisking or stirring constantly and cook over medium heat until mixture is thick, about 2 minutes.

Add the butter and salt and stir until butter is melted.

In a separate bowl, combine the egg yolks and baking powder. Gradually add the egg yolk mixture to the polenta mixture. Stir in the sausage, cheese, green onions and corn.

Using an electric mixer, beat egg whites on high speed until stiff peaks form. Fold beaten egg whites into polenta mixture. Pour into prepared pan. Bake, uncovered, for 30 to 35 minutes or until browned.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2014

www.arkansasonline.com/news/features/food/

SMOKY BLACK BEAN CHILI WITH SPOONBREAD CROUTONS

black bean chili with cornbread croutons

2 tablespoons canola oil

1 onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

1 red bell pepper, chopped

1 cup corn kernels

2 tomatoes, chopped

1 tablespoon ancho chile powder

1 tablespoon oregano

2 cans (15 ounces) black beans, rinsed

1 can (14-ounces) chicken stock

6 ounces spoonbread or corn bread, cut into 1-inch cubes

parsley

Heat oven to 450F. In a large saucepan, heat the oil over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Add the carrots and the bell pepper, season with salt and pepper and cook, stirring until softened, about 5 minutes. Add the corn, tomatoes, the ancho chile powder and the oregano. Cook the chili, stirring frequently, until fragrant, about 2 minutes.

Add the beans, stock and 1 cup water, bring to a boil. Reduce the heat to medium and simmer until the liquid reduces slightly and the flavors meld, about 15 minutes. Transfer 3 cups of the chili to a blender, puree and return the mixture to the pot. Season.

On a rimmed baking sheet, season the corn bread cubes and bake until browned in spots, about 5 minutes. Divide the chili among bowls, garnish with the corn bread or spoonbread croutons and parsley.

Enjoy!

Recipe adapted from Rachael Ray Magazine, September 2014

www.rachaelraymag.com/

CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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