In my estimation corn is one of the most versatile vegetables I can think of. Not only are there endless ways to prepare and serve corn but there are also many health benefits to be derived from corn as well.
One of the benefits of corn is that it is high in nutrients. A few of these important nutrients are:
Thiamin (vitamin B1) which is used in the metabolism of carbohydrates. Pantothenic acid (vitamin B5) which helps with physiological functions. Folate which helps the generation of new cells, and especially important before and during pregnancy and Vitamin C which fights against diseases.
Corn is also a good source of fiber. One cup of corn provides 18.4% of the daily recommendation of fiber. Its high fiber content is one of the biggest benefits of corn. Fiber has been shown to help lower cholesterol levels and help reduce the risk of colon cancer. Fiber is also useful in helping to lower blood sugar levels in diabetics.
Thiamin (vitamin B1) which is used in the metabolism of carbohydrates. Pantothenic acid (vitamin B5) which helps with physiological functions. Folate which helps the generation of new cells, and especially important before and during pregnancy and Vitamin C which fights against diseases.
Corn is also a good source of fiber. One cup of corn provides 18.4% of the daily recommendation of fiber. Its high fiber content is one of the biggest benefits of corn. Fiber has been shown to help lower cholesterol levels and help reduce the risk of colon cancer. Fiber is also useful in helping to lower blood sugar levels in diabetics.
Corn is a low-fat complex carbohydrate that deserves a regular place on any healthy table. These high-fiber, fat-fighting kernels of goodness are also hearty and satisfying.
Nigella Lawson, world famous British Cook and Cookbook Author has a great recipe for
I made it last week after seeing her prepare it on one of her videos. You can also find her recipe at the above link. Although I am not very big into eggs, and there are a few in the recipe, but my husband just loved it.
Another wonderful way to enjoy corn is to grill corn on the cob on the barbecue. It is quick and easy and one of my favorite ways to have corn.
Southern Cornbread is another favorite of mine. I love the flavor and texture of freshly baked cornbread right from the oven with butter. It tastes especially spectacular with Mexican dishes too, and goes very well with my personal family recipe for Corn Chowder below.
Iowa Corn Au Gratin is the next recipe with corn I am going to try. There are not as many eggs in this recipe as in Nigella's Sweet Corn Pudding, but I am anxious to give it a whirl.
Simple Corn Stuffed Tomatoes is another great recipe I found on the Internet. Now this one is so easy to prepare and takes so little time. It is a great "go with" with chicken and pork dishes. I have oodles of wonderful recipes that I have collected over the years from the Internet and there a millions of them out there. I have a huge collection of cookbooks as I have been an avid cookbook collector for eons, but I just love to search for new and exciting recipes from other people throughout the world.
Now here is my personal recipe for Corn Chowder. I feel that it is one of my favorite food items to prepare and I must admit it is so yummy. I make it quite a bit during the cold winter months, and just made some a couple of days ago, and there is plenty of it sitting in the fridge for my lunches. I have shared this recipe with many of my family members and friends and everyone seems to enjoy it so much. By the way the Southern Cornbread goes very well with this chowder.
Patricia's Corn Chowder
Ingredients:
1 large can fresh corn kernels
1 large can creamed corn
(You can also use fresh corn of desired)
1 large can whole plum tomatoes (drained)
1 large onion diced
1 red capsicum (sweet red pepper)
6 cups of chicken stock
(I use chicken stock powder - 1 level tsp to 1 cup of water)
1 tbsp ground coriander seeds
4 tbsp olive oil
3 tbsp of unsalted butter
1 cup of dry white wine
2 cups of heavy whipping cream
3 tbsp basil
salt
pepper
1/4 tsp. chili powder
Directions:
Dice the red capsicum (also know as red pepper) and set aside.
Dice the red capsicum (also know as red pepper) and set aside.
Boil enough water for 6 cups for the chicken stock and add the chicken stock powder to the boiling water and stir thoroughly and set aside.
In a food processor blend all the canned corn and plum tomatoes for about 20 seconds and set aside.
Dice the onion, and in a large soup pot saute the onion and ground coriander in the olive oil and butter. I love to use coriander seeds which I grind up with my mortar and pestle first. I think the aroma and flavor of the coriander is much more pronounced using seeds vs. already ground coriander in a jar. Saute for approximately 5 minutes using moderate heat, and stir frequently.
Add the white wine and continue cooking for just a few minutes until the majority of the wine has been evaporated. Add the chicken stock, cream, and the corn and tomato mixture and red capsicum, 1/4 tsp. chili powder and bring to a boil on High. Then lower the heat and cook at a good simmer for about 20 minutes. Be sure to stir frequently. You can add the basil and stir into the chowder about ten minutes before the corn chowder is done. Add salt and pepper to your own taste.
Garnish with croutons or serve with Southern Corn Bread or any of your favorite soup "go withs".
I would love for you to try this recipe. I think it is one you will want to have over and over again. If you decide to give it a try I would love to hear from you.
Enjoy!
Patricia
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