hicken stock, diced sweet potatoes & corn. Bring to a boil then
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
eppers, 2 1/2 cups corn kernels, chopped onions and celery
Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.
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!
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
*Recipe calls for bacon, but we found we also like to use smoked sausage in place of the bacon for a change.
Cook onions with butter until tender.
Add rest of the ingredients and heat to boiling.
Put pat of butter or oleo in each bowl and fill with chowder.
Sprinkle with parsley and paprika.
In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.
ream, 1/2 the creamed corn, brown sugar, coriander, red pepper
In 3-quart casserole, combine soup, corn, milk, green peppers, onion, salt and pepper.
Cover.
Microwave at High 17 to 19 minutes, stirring after 10 minutes.
Add chives and serve.
Makes 8 (1 cup) servings.
Brown bacon in a large soup pan.
Remove bacon.
To bacon grease, add potatoes and onions and enough water to cook.
When potatoes are done, add corn, milk, soup, salt and pepper.
Turn heat down and simmer for 10 to 15 minutes.
Top servings with the diced bacon.
In 3-quart (microwavable) casserole, combine soup, corn, milks, green pepper, onion, salt and pepper.
Cover.
Microwave on High for 17 to 19 minutes, stirring after 10 minutes, until hot. Add chives and serve.
Mix ham, milk, corn and soup in 3 qt. saucepan. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with onions.
In a large saucepan, saute onion in butter.
Add corn, potatoes, soup and mushrooms.
Stir in milk and water.
Add peppers; season with salt and pepper.
Simmer for 30 minutes, or until vegetables are tender.
Serve and garnish with bacon. Yields approximately 12 servings.
Makes 3 1/2 quarts.
In a 3-quart casserole (microwave-safe), combine soup, corn, milks, green pepper, onion, salt and black pepper.
Cover; microwave at High for 17 to 19 minutes, stirring after 10 minutes, until hot.
Add chives and serve.
Makes 8 (1-cup) servings.
Cook bacon and onion until bacon is crisp.
Add potatoes, water and seasoning.
Cover and simmer for 30 minutes or until potatoes are tender.
Add corn and tomato juice (I use soup).
Cook over low heat, stirring occasionally, until thickened.