CORN AND GREEN CHILE SOUP
Provided by Mark Bittman
Categories weekday, soups and stews, appetizer, side dish
Time 50m
Number Of Ingredients 7
Steps:
- Remove the kernels from the ears of corn and set aside.
- Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
- In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
- Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.
MEXICAN ZUCCHINI CHEESE SOUP
We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.
Provided by Always Cooking
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
- Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
- Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g
ZUCCHINI AND CORN CHILI
A delicious and hearty vegetarian chili -- full of flavor and texture. Recipe from Everyday with Rachel Ray magazine.
Provided by Daily Inspiration S
Categories Vegetable Soup
Time 55m
Number Of Ingredients 16
Steps:
- 1. Working over an open flame on a gas burner or under the broiler of the oven, cook the chiles, turning until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. Invert a small bowl in a large bowl (or use a bundt pan using hole in top to support corn cob). Place one corn cob upright on top of the small bowl. Cut the kernels off the cob (they'll fall into the big bowl). Repeat with the other corn cob.
- 2. Meanwhile, heat a Dutch oven or other large pot over medium-high heat. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2-4 minutes. Add the zucchini onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. Season with salt and pepper, then stir in half of the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili). Add the stock, tomatoes, honey and chiles.
- 3. Cover and simmer until the flavors combine, 10-15 minutes. Stir in the cilantro and lime juice. Serve with your choice of toppings.
CURRIED ZUCCHINI SOUP
Delicious soup with simple ingredients. Easy to make.
Provided by NADO2003
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 6.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 536.9 mg, Sugar 2.8 g
ZUCCHINI, CORN, AND GREEN CHILE SOUP
Number Of Ingredients 9
Steps:
- Prepare the chicken stock, if using homemade. Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes. Add the broth, zucchini, corn, chopped chiles, cumin, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CORN AND GREEN CHILE SOUP
Categories Soup/Stew Appetizer Vegetarian Low Sodium Corn Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
- Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
- Cooking tip on thawing frozen vegetables: To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
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- Roast the chiles over an open flame until the skins are mostly blackened. (I set mine on my stove's burner over a medium-low flame, and turn them occasionally with tongs.) Set aside until cool enough to handle, then peel, seed, and chop the chiles.
- Heat the remaining oil in a heavy (such as cast iron), medium skillet set over medium-high heat until it shimmers. Add the tortilla strips, and saute, flipping and stirring frequently with a metal spatula, until the tortillas are golden and crisp, reducing the heat if needed. Season with a pinch of salt.
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