ave approximately 3 cups of corn kernels from 4 cobs of
Grease baking dish with butter.
Preheat oven to 350\u00b0. Separate eggs.
Beat egg whites until stiff, not dry.
Melt butter.
Stir in flour quickly over medium heat; heat until smooth paste forms.
Stir paste constantly while adding milk and allow the mixture to boil.
Lower heat; add egg yolks, salt and pepper and corn.
Mix; turn off heat.
Fold in egg whites with rubber spatula.
Pour in dish.
Bake 35 minutes or until lightly brown.
Boil the red corn cobs in 3 pints of water for 30 minutes; remove from heat and strain.
If needed, add enough water to make 3 cups liquid.
Add the fruit pectin; bring to a boil.
Add the sugar; boil for 2 to 3 minutes, until jelly stage.
Tastes like apple jelly and is red in color.
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
Cook onions and green pepper with margarine in frying pan for 5 minutes.
Add meat and allow to brown, stirring often.
Add tomatoes, corn, soup, sugar and salt.
Simmer for 15 minutes. Stir in flour and water.
Cook a few minutes and serve.
Saute chopped onions and peppers in butter until tender, about 5 minutes at low heat.
Add meat and brown well.
Add corn, soup and seasonings.
Thicken with flour mixture and pour into greased casserole dish and bake in 350\u00b0 oven for 20 minutes.
Cook onions, peppers and butter for 5 minutes.
Add meat and allow to brown.
Add corn, soup, sugar, salt and black pepper, simmer for 15 minutes.
Stir in flour blended with water.
Cook for 5 minutes.
Delicious with cornbread or main dish.
Cook onion and green pepper in frying pan with butter for 15 minutes.
Add meat and allow to brown well, stirring frequently. Add corn, soup, sugar and salt.
Simmer for about 20 minutes and serve.
Cook onion and green pepper in butter for 5 minutes.
Add meat and brown, stirring frequently. Add corn, soup, sugar and salt. Simmer for 15 minutes.
Stir in flour, blended with water. Cook for a few minutes and then serve.
Yields 6 to 8 servings.
iece; shape like ear of corn.
Place on prepared baking
iced green pepper and frozen corn. Mix well.
Stir in
5 minutes. Add the frozen corn and red pepper for the
Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
Ladle the soup into bowls. Garnish each serving with a single shrimp.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
Gradually add the beaten eggs while stirring or whisking the soup constantly.
Add in the corn niblets (if using) and heat though.
Season with salt and pepper.
Serve and enjoy!
In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
arge airtight plastic container).
Soup Directions:
Sort and wash
Cook in slow cooker the hulled hominy over night on low.
Rinse corn.
Brown and chop meat.
Chop cabbage, turnips, rutabagas and carrots to bite size.
In a large soup pot pour all ingredients don't drain the beans.
Fill with water 1\" over all ingredients adding as needed.
Cook until all vegys are tender.
Note: making corn soup the traditional way of lying the corn is the easiest task.
Fry bacon to a crispy texture.
Remove and cool.
In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot.
Saute crawfish. Add crawfish to onion mixture.
Empty canned items into pot.
Add whipping cream and stir.
Add milk or water until the soup is to your desired consistency (it should be pretty thick).
Crumble bacon into soup.
Cook over a medium heat until thoroughly heated, stirring occasionally.
Serve over rice or alone.
Cook veggies in water until tender; salt to taste.
Add milk to corn soup and heat to a boil.
In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.