In a large kettle saute onion, green pepper and green onions in oil for 5 minutes. Add flour and cook until bubbly. Add water (or stock), stewed tomatoes, chopped tomatoes and tomato paste and mix well.
Stir in corn, ham, sausage, cayenne pepper, salt and hot sauce. Bring to a boil, stirring frequently.
Reduce heat, then simmer uncovered for 1 hour, stirring occasionally.
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
In a large Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes.
Add flour and cook until bubbly.
Add water, stewed tomatoes, chopped tomatoes and tomato paste; mix well.
Stir in the corn, ham, sausage, hot pepper sauce, cayenne pepper and salt.
Bring to boil, stirring frequently.
Reduce heat; simmer uncovered for 1 hour, stirring occasionally.
Yields 12 to 14 servings.
In a large skillet heat oil over medium.
Saute onion, bell pepper and green onion about 5 minutes until tender.
Add flour and cook until bubbly stirring occasionally.
Add water, stewed and chopped tomatoes and tomato paste. Mix well.
Stir in the corn, ham, kielbasa, cayenne, hot sauce, salt and pepper to taste.
Bring to boil. Then reduce heat and simmer 1 hour.
reen bell pepper, tomatoes, and corn. Season with garlic salt, cayenne
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.
Prepare the corn by cutting the kernels
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!
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
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.
Fry bacon till crispy.
Remove and drain.
Fry onion in bacon drippings till tender.
Stir in corn, soup and milk.
Heat thoroughly, stirring often.
Crumble bacon and sprinkle over each bowlful.
Wash noodles in cold water and add to the chicken stock.
Cook until soft, then add the chicken and corn.
Season with salt and pepper.
Add the parsley and egg.
Serve hot with an inch square of French bread on each cup.
Chicken and corn soup is of German descent.
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.
Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
In a large sauce pan, melt butter over medium heat.
Stir in onion and garlic and saute until onion is translucent.
Stir in flour and cook for 2 minutes.
Stir in clam juice and chicken broth.
Bring to a boil.
Add corn, salt, peppers, and thyme, mix well.
Reduce heat and simmer 15 minutes.
Stir in cream and crab meat.
Heat through.
Add green onions, mix well and serve.