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
Heat oil and butter, saute onion, leeks, garlic, celery, potato and peppers till translucent.
Add canned corns juice from canned clams and jar clam juice.
Simmer 15 minutes.
Add milk, cream, and simmer 5 more minutes.
Add clams season to your taste with salt, pepper, and Old Bay seasoning.
Simmer till warmed.
Serve with crusty French or rye bread!
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.
utter.
Add onions, whole corn, and half the crabmeat. Cook
tir potatoes, fish stock, and clam juice into the vegetable mixture
Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served.
Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own.
Also, this makes a nice base for Manhattan Clam Chowder.
Coat a 9-inch pie pan or individual ramekins with cooking spray.
In a 3-quart saucepan, fry bacon over medium-high heat until crisp.
Add in the onion; cook and stir 3-4 minutes or until softened.
Stir in corn, chowder, clams, thyme, and Tabasco; bring to a boil.
Transfer mixture to the prepared pie pan.
In a small bowl, toss the breadcrumbs, melted butter, and parsley.
Sprinkle crumbes evenly over the top.
Bake in a 350\u00b0 oven for about 30 minutes or until golden brown.
Melt butter in 4-quart saucepan.
Add onion; cook until soft. Stir in chopped or minced clams, clam juice, creamed corn, milk and Tabasco.
Heat, stirring occasionally, until hot.
Do not boil.
Garnish with fresh parsley or bacon bits.
ender. Add the corn and simmer until corn is heated through.
Melt butter in a medium saucepan, add celery, onion and carrots.
Saute over medium high heat for 5 minutes.
Reduce heat to low, add flour and thyme, cook and stir 2 minutes.
Add corn, milk, tuna and clam juice, increase heat to medium high stirring constantly until mixture reaches a simmer.
Reduce heat to low, add salt and pepper, and gently simmer until vegetables are tender, adding more milk or clam juice if necessary.
ou wish to serve the chowder, put the remaining two cups
alf-and-half, potatoes, and clam juice. Bring the mixture to
ime add your chicken and corn.
At this time you
mall saucepan, combine 1 cup corn oil and 1/4 cup
*Four cups defatted chicken broth may be used instead of clam juice and water.
5 minutes.
Cook the corn according to the package directions
until crisp. Add onion and corn; cook, stirring, until just tender