Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.
Place potatoes in soup pot; sprinkle with salt and cover with water.
Bring to a boil; reduce heat.
Cover and simmer until tender.
Meanwhile, in skillet, cook onion in butter until tender. Stir in corn and cooked bacon; heat through.
Drain potatoes; add milk.
Heat through.
Stir in corn and cheese.
Serve.
/4 cup of the corn chowder along side each line of
In a dutch over, fry bacon crisp.
Remove from dutch
In a large saucepan combine corn, water, green or red bell
Cook bacon and break into small pieces.
1. Shuck the corn, then stand each ear up
Peel and quarter potatoes; chop onions and fry bacon.
Saute onions until soft.
Add potatoes and cover with water.
Bring to a boil and cook until potatoes are soft (about 15 minutes).
In a small pan, warm the half and half.
Add to chowder; crumble bacon and add salt and pepper to taste.
Remove corn kernels from the ears of corn.
Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.
Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.
tock pot until crisp. Take bacon out and drain. Reserve 1
Cook the corn ears, in their husks, either
Cook the bacon in a soup pot over
Place potatoes in a Dutch oven.
Sprinkle with salt and cover with water.
Bring to a boil.
Reduce heat.
Cover and simmer until potatoes are tender.
Meanwhile, in a skillet, saute onion in butter until tender.
Stir in corn and bacon.
Heat through. Drain potatoes.
Add milk.
Heat through.
Stir in corn mixture and cheese.
Serve immediately.
Serves 12 to 14 (3 quarts).
Cook 3 slices of bacon until crispy. (Discard drippings).
Heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
Serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.
Brown sausage & onion. Drain grease.
Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
Add corn, cheese, and milk. Heat through. Serves 6.
TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.
Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
Make pan of corn bread; let cool.
Fry bacon and onion and drain.
In a big bowl break up corn bread; add bacon and onion. Add tomatoes and mix well.
Put into baking dish.
Bake about 20 to 25 minutes in oven on about 350\u00b0.
ut aside.
Chop up bacon and cook in a large
Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
Heat through and serve with crumbled bacon on top.