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.
/4 cup of the corn chowder along side each line of
In a large saucepan combine corn, water, green or red bell
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.
Soak corn in a large bowl of
rates of the grill (the bobby flay way) or just do it
whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.
ender. Add the corn and simmer until corn is heated through.
ou wish to serve the chowder, put the remaining two cups
ime add your chicken and corn.
At this time you
mall saucepan, combine 1 cup corn oil and 1/4 cup
5 minutes.
Cook the corn according to the package directions
until crisp. Add onion and corn; cook, stirring, until just tender
Combine corn, potatoes, onion, seasoned salt, pepper and broth in crock pot.
Cover and cook low 7-9 hours.
Pour into blender or food processor and puree til almost smooth.
Cover and refrigerate overnight or return to cooker.
Stir in milk and margarine (or butter).
Cover.
Cook on HIGH one hour.
Pour hot chowder into bowls.
Sprinkle with mace.
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.
ay leaf.
Add Chicken,corn, bacon, cayenne and roasted red
br>Add all corn without liquid from kernel corn.
Add pork
smaller tin of cream corn and a similar size tin
oes great with my Recipe #125510 or my Recipe #44959 that are