Gluten-Free Recipe: Fresh Corn Chowder

We've already featured chowder two ways here on 12 Tomatoes: Manhattan and New England. Let's step away from the clam, however, and look at another great soup: corn chowder. We wanted to make a recipe that used fresh -not canned- corn.

To do justice to the corn, and to allow the flavor to really come through, we used some extra corn and pureed part of the chowder in the blender. To further infuse the soup with corn flavor, we boiled the cobs in the dish to create a corn stock. Finally, we wanted to go ahead and keep this dish gluten free, so there is no flour at all. If you want to make this a vegetarian soup, don't use the bacon and instead just add more butter. Keep reading below for this delicious recipe...

Corn Chowder

(makes 4 servings)

Ingredients

• 1 tablespoon unsalted butter
• 2 strips of bacon halved lengthwise and cut into 1/4" pieces
• 1 large yellow onion chopped fine
• 1/2 celery stalk, chopped
• 5 ears sweet corn, kernels removed from the cobs, cobs reserved
• 1 bay leaf
• 2 cups whole milk
• 1 cup water
• 1 medium russet potato, peeled and diced
• kosher salt and fresh ground pepper
• 1/2 teaspoon thyme

Directions

1. In a large saucepan, melt the butter over medium heat. Add the onion, bacon, thyme, 2 teaspoons salt, 1 teaspoon pepper, and cook, stirring frequently for four minutes. Add the celery and cook for another 5 minutes, or until the onion is softened and the edges are beginning to brown. 
2. Break the corn cobs in half and add them to the saucepan. Add the milk, water, and bay leaf, then bring to a boil and reduce the heat to a bare simmer. Cover the pot and cook for 30 minutes, making sure the heat is as low as it can be while still maintaining a gentle simmer.
3. Discard the cobs and the bay leaf. Raise the heat, add the potatoes and corn kernels, and bring to a simmer. Once at a simmer, reduce the heat to maintain the simmer for 15 minutes.
4. Process 2 cups of the chowder in a blender until smooth (1 to 2 minutes). Return the puree to the chowder. Season to taste with salt, pepper, and optionally a little sugar. Serve with a sprinkling of basil or a light dusting of cayenne pepper.
5. Enjoy!

Sizzling Side Dish: Grilled Corn on the Cob

What makes for a better side dish to a grilled meal than some simple grilled corn on the cob?

Often, this is a dish served boiled, but that actually robs the corn of so much flavor. Grilling, on the other hand, imparts a fantastic char and makes all the difference in making a robust side dish. To finish it off, we melted some butter with a few herbs in a roasting pan and covered before placing the pan back on the grill to give the corn one final boost of flavor.  Keep reading below for this delightful, simple recipe...

Grilled Corn on the Cob

(makes 8 servings)

Ingredients:

• 6 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ears corn, husks and silk removed
• 2 tablespoons vegetable oil

Directions:

1. In a disposable aluminum roasting pan, mix together the butter, basil, parsley, zest, salt and pepper. Brush the corn evenly with oil and season with salt and pepper to taste.
2. grill the corn over hot fire, turning occasionally, until lightly charred on all sides (5 to 9 minutes). Transfer the corn to the aluminum roasting pan and cover tightly with aluminum foil.
3. Place the pan on the grill and cook, shaking the pan frequently, until the butter is sizzling (about 3 minutes). Remove the pan from the grill and carefully remove the foil. Serve the corn, spooning any butter in the pan over the individual ears.
4. Enjoy!

Side Dish Recipe: Slow Cooker Creamed Corn

Creamed Corn is a great, popular accompaniment to any barbecue! This side dish pares very well with any barbecue sauce or dish, and we wanted to make something that was not only delicious, but incredibly easy. If you're hosting a cook-out, this is one great fix-and-forget dish to quickly make before rushing off for the rest of the set up. Here's our incredibly simple, yet definitely delicious recipe!

Slow Cooker Creamed Corn

(makes 6 servings)

Ingredients

• 1/2 large onion, finely chopped
• 3 15oz cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 8oz cream cheese, cubed
• 1/2 cup unsalted butter, cut into thin slices

Directions

1. In a large saucepan, melt 1 tablespoon butter on medium heat. Add the chopped onions and cook 2-3 minutes until translucent. Transfer the onion to the slow cooker.
2. Place the corn in the slow cooker over the onion. Stir in the milk, sugar, nutmeg, salt and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
3. Uncover and stir until the butter and cream cheese are well combined. Cover and cook on high for an additional 15 minutes. Serve hot.
4. Enjoy!

Sweet & Spicy Soup Recipe: Crunchy Bacon Chili Corn Chowder

If you like corn or corn chowder, this Bacon Chili Corn Chowder should absolutely be the next dish you make. Corn chowder in general is a great base, so it’s like the stars all align when you add bacon and hot chilies. And don’t worry if you don’t like anything too spicy; it’s easy to adjust the heat by not adding all the green chilies or Chipotle peppers.  This soup has everything: creaminess, sweetness, spice and crunch…we’re over the moon about it!

Bacon Chili Corn Chowder

Serves 8

 Ingredients

3 slices bacon, chopped into 1/2-inch pieces

1 1/2 large yellow onions, diced

1/2 cup scallions, chopped

2-3 tablespoons butter

6 ears corn, shucked, shaved off the cob (5 cups)

1-3 whole Chipotle peppers in Adobo sauce, diced

1 can (4 oz) diced green chilies

32 ounces low-sodium chicken broth

2 cups heavy cream

3 tablespoons Masa

salt and pepper, to taste

Directions

1. In a large pot, cook your bacon pieces over medium heat. Once the bacon fat begins to render, add in the diced onion. Stir and cook for 3-4 minutes. (Optional: remove some of bacon and save for garnish.)
2. After the onions start to soften, add butter to the pot, let melt and then add corn. Stir and cook for 2 minutes.
3. Add both chilies and stir, cooking for 1-2 minutes.
4. Pour in chicken broth and bring to a simmer, then pour in cream.
5. In a small container, combine Masa (or cornmeal) with a little bit of water and mix together, then pour into the soup. Allow to cook and thicken for around 15 minutes. (If you want it to be thicker, add more Masa or cornmeal with water. Then let simmer for another 10-15.)

Easy Slow Cooker Dish: Cheesy Grits & Butter Garlic Shrimp

Grits is a delicious Southern breakfast dish that is the American alternative to polenta. It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take anywhere between 45 minutes to an hour of active cooking; with this recipe, all you have to do is put the grits in the slow cooker overnight or before you leave for work in the morning!

We decided to take slightly unconventional route with these grits by pairing them with shrimp and making a lunch or dinner, instead of breakfast—if you’d like to stick with your grits in the A.M., sounds good to us. If not, try them with these yummy shrimp!

Cheesy Grits and Shrimp

Serves 6-8

 Ingredients

Grits:

• 2 cups uncooked stone-ground grits
• 6 cups water
• 1/4 cup heavy cream
• 1 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan, grated
• 3 tablespoons butter
• 2 teaspoons salt
• 1 teaspoons freshly ground pepper

Shrimp:

• 24 large shrimp, peeled and deveined
• 1 1/4 sticks butter, sliced into pats
• 3 cloves garlic, minced
• 2 1/2 tablespoons olive oil
• salt and pepper, to taste

Directions

1. Combine grits and water in slow cooker and let grits settle to the bottom. Skim any solids off the top of the water. Cover and cook on low for 7-8 hours or overnight.
2. Stir and add in cream, cheeses, salt, pepper and butter.
3. Preheat oven to 350º F.
4. Toss shrimp in olive oil and minced garlic, and season with salt and pepper. Spread out on a baking tray.
5. Place in oven and cook for 6-8 minutes, or until shrimp is pink, opaque and cooked through.
6. Add butter directly to baking tray and toss shrimp in it.
7. Spoon grits into bowls and add shrimp and butter on top.
8. Serve warm.

Appetizer Recipe: Spicy Corn Salsa

Sometimes salsas are just too soupy and overpowering—we like more of a fresh veggie element to our dips, so we decided to try this spicy corn salsa. If you like spice, you’ll love this recipe as is; if you don’t love it, leave the jalapeños out of the mix. You can’t go wrong either way.

This salsa is fresh and invigorating, and the perfect accompaniment to any main course. It’s as great on top of a southwestern-style salad, as it is eaten by itself. Pico de gallo, or your typical chunky tomato salsa is tasty, but this recipe is a really nice way to change things up a little. Share the love with corn and let it shine in this quick dip!

Spicy Corn Salsa

Serves 8

 Ingredients

• 3 cups corn, cooked and off the cob
• 1 large tomato, diced
• 1/2 purple onion, diced
• 1-1 1/2 jalapeños, seeds removed, diced
• 1 scallion, finely chopped
• tablespoons cilantro, finely chopped
• 1-2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon chili powder
• salt and pepper, to taste

Directions

1. In a large bowl, combine corn, tomatoes, onions, jalapeños and scallions. Toss together.
2. Add cilantro and chili powder and pour lime juice over the top. Mix well.
3. Taste and season with salt and pepper, if needed.
4. Cover bowl and refrigerate for at least 30 minutes.
5. Serve with tortilla chips.