Summer Corn Chowder

Summer Corn Chowder

Filled with sweet corn, smoky jalapenos and refreshing cilantro, our Summer Sweet Corn is spicy and delicious.

Light enough for summer, but tasty enough to eat anytime, our Summer Corn Chowder delivers a cornucopia of flavor. Sweet corn, smoky jalapenos, and refreshing cilantro combine to create a succulent soup perfect for lunch or dinner. Serve on its own with crackers, crusty bread, or with your favorite sandwich or salad.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

  • 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn (2 cups)
  • 1 15-ounce can of Mexican corn blend
  • 2 tablespoons heavy cream
  • 2 cups chicken broth
  • 1 14.5-ounce can baby sweet peas
  • 2 jalapenos, seeded and chopped
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon ground white or black pepper
  • 1 1/2 pound ham steak, trimmed of fat and cubed (about 2 cups)
  • 1/4 cup cilantro, chopped
  • 2/3 cup fat-free milk or one 5-ounce can evaporated fat-free milk (2/3 cup)
  • 1 teaspoon Worcestershire sauce
  • Fresh cilantro sprigs (optional)

DIRECTIONS

  1. If using fresh corn, remove husks and discard. Use a vegetable brush to remove silks; rinse corn. Holding each ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
  2. In a blender, mix can of Mexican corn blend and heavy cream. Pulse until creamy and smooth, set aside.
  3. In a large saucepan, bring fresh or frozen corn, broth, peas, onion, jalapenos, 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and pepper to boiling; reduce heat. Simmer the chowder, covered, for 5 to 7 minutes or until corn and onion are tender.
  4. Meanwhile, in a large skillet, preferably cast iron, cook ham over medium heat until cooked through, about 5 minutes; remove from heat.
  5. Stir creamed corn, ham, cilantro, milk and Worcestershire sauce into chowder. Simmer for 25 minutes. If you like, garnish each serving with a fresh cilantro sprig.

YIELDS: 6 (1 1/3-cup) main-dish servings

© 2011 Jadeworks Entertainment. All rights reserved.

Jalapeno Creamed Corn

Creamed Corn with Jalapenos

Savor the sweetness of summer with this tempting, creamy treat filled with cheese, onions and jalapenos.

When I was 19, I moved to New York City where I quickly made tons of friends, each hailing from a different corner of the globe. Life in the big city was fast, caught as we were on an electric current where everything forges more quickly than anywhere else I’ve ever been. Those friendships were no different, and most weekends we found excuses to do things together, including shopping in vintage clothing stores, catching sales at Barneys or Bergdorf Goodman, exploring used bookshops where volumes were stacked to the ceiling, and sometimes getting lost in labyrinthine museums like the Met, MoMA or the Guggenheim. As fun as those times were, however, our favorite things to do were simple, like taking picnics in Central Park or driving out to the Hamptons, leaving behind the chaos and noise of our concrete jungle and seeking refuge at a friend’s summerhouse along the sandy shores of the Atlantic. There we could lose ourselves in the tranquil beauty of Long Island, where farmers markets and tiny roadside food stands dished up delicious treats and we could buy fresh produce to conjure up some of our favorite recipes in a spacious kitchen, unlike anything we had in the city. Our Jalapeno Creamed Corn is like one of the many dishes we prepared back then, packed with nutritious goodness, a touch of heat, and the sweet flavors of summer.

PREP: 15 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 tablespoons butter
  • ½ white onion, minced
  • 1 jalapeno, minced (discard seeds for less heat)
  • 4 cups fresh corn kernels or 2 10-ounce bags frozen corn kernels
  • ½ cup heavy cream
  • 1/3 cup water
  • 2 ounces Monterey Jack cheese, grated
  • ½ teaspoon kosher salt

DIRECTIONS

  1. Melt butter in a heated large cast-iron skillet over medium heat. Add onion and jalapeno. Saute for 2 minutes.
  2. Puree 1 cup corn or ½ bag of corn in food processor or blender. Add pureed corn and remaining corn to pan, cook 5 minutes. Add cream, water, and cheese. Stir and cook until cheese is melted, about 3 minutes. Season with salt and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Spiced Corn on the Cob

Spiced Corn on the Cob

Farm-fresh and bursting with flavor, our corn on the cob gets a little "kick" from hot sauce, garlic and seasonings.

Add a burst of spicy deliciousness to one of our summertime favorites, farm-fresh corn on the cob. Golden yellow, juicy and packed with mouth-watering flavor, this dish is a perfect addition to your weekend barbecue, served alongside our favorite Southern fried chicken, or dished up with meaty Cuban sandwiches.

PREP: 5 minutes
COOK: 30 minutes

INGREDIENTS
  • 6 to 8 ears of corn, shucked
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 3 tablespoons butter
  • 4 cloves garlic
DIRECTIONS
  1. Cut each shucked ear of corn into 2-inch pieces and place in a pot just large enough to fit corn snugly. Add enough water to cover the corn.
  2. Add the salt, black pepper, hot sauce, butter and garlic. Bring to a boil over high heat, cover, and reduce the heat to medium-low. Simmer for 30 minutes. Check periodically to make sure the water level remains the same. Add more water as needed. Rotate the corn in the pot for even cooking.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment.