Search results
Results from the WOW.Com Content Network
Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
Combining corn cob broth with corn juice and fresh corn kernels spiced with vadouvan, a French spice blend inspired by Indian curry, makes for a delicious soup. Ingredients 12 ears of corn, shucked
Sagamité is a Native American stew made from hominy, cornmeal, or Indian corn [1] [2] and grease (from animal fat). Additional ingredients may include vegetables, wild rice, brown sugar, beans, smoked fish or animal brains. [1] [2] Caddo sagamité was thick soup made from corn flour, that had
This creamy, summer soup is loaded with sweet corn, bell peppers, green onions, and hearty chicken for a weeknight dinner that you’ll crave any time of year. Get the Chicken and Corn Chowder ...
Binte biluhuta (from Gorontalo) is a poured boiled-sweet corn or corn soup originates from the Gorontalese cuisine, Sulawesi island, Indonesia. [1] Binte biluhuta is a typical food of Gorontalese, which is referred to Gorontalo people. Binte biluhuta is also known as Milu Siram in Gorontalo Creole. [2]
5 Delicious Sweet Corn Recipes to Try. Corn fritter caprese with peaches and tomatoes. Velvet corn soup. Spicy corn carbonara. Sausage, corn and poblano chowder. Pan-seared scallops with citrusy ...
4 cup fresh corn (from 4 to 6 ears) or frozen corn; 1 tsp kosher salt; 1 / 2 cup heavy cream, half-and-half, or milk; 27 oz (two 13.5-ounce cans) coconut milk; 1 / 8 tsp asafetida; 1 / 4 tsp ground turmeric; 15 fresh or 22 frozen curry leaves, roughly chopped; 1 tsp brown mustard seeds; 1 1 / 2 tsp cumin seeds; 3 tbsp canola oil
Corn is a common part of late-summer and autumnal meals in Nebraska in dishes such as corn souffle, corn chowder, cornbread, and corn on the cob. Early pioneers relied heavily on corn and cornmeal in everything from breads, (cornbread, corn mush rolls ), to soups, ( corn soup , Indian meal mush), and desserts, (green corn pudding, [ 110 ...