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
b>bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon
il ears of corn for 3 minutes
Cook orzo according to package directions; drain.
In 5 quart saucepan, brown bacon; drain.
Add onion and parsley; cook until onion is tender but not brown.
Stir in 3 1/2 cup milk, orzo, butter, salt and pepper.
Add corn and bacon; simmer for 20 minutes.
While cooking, blend together flour and remaining 1/2 cup milk.
Stir into corn mixture; cook and stir until bubbly. Stir about 1 cup of hot mixture into the egg and return the mix to the chowder.
Cook over low heat for 5 minutes more.
Garnish with chives.
Chop bacon into small pieces and chop onion. Saute together until lightly brown. Drain potatoes. Add corn and creamed corn to bacon and onion. You can add milk and/or water to create density you want and simmer, stirring occasionally for 30 minutes.
Brown bacon in Dutch oven and drain, reserving 2 tablespoons of drippings.
Saute onion and green pepper in drippings until soft. Add chicken broth and diced potatoes.
Bring to a boil and simmer until potatoes are cooked.
Add creamed corn, seasonings, bacon and milk.
Heat through.
Peel and dice potatoes into small pieces (should equal 1 c); cook until just tender; set aside.
Fry bacon until crisp; set aside to drain on paper towel; when cool, crumble bacon into small pieces.
Discard all but 3 Tbsp bacon fat; saute onion and celery in bacon fat until soft.
Sprinkle flour over onion and celery; cook, stirring constantly, for one minute; gradually stir in milk; bring to boiling over medium heat, stirring occasionally.
Stir in corn, potatoes, bacon, and seasonings; serve hot.
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).
rying pan on high. Saute bacon and onion 3-4 mins
Cook potatoes, onions, carrots and seasonings until done and thick.
Add corn and bacon pieces.
Continue cooking (stirring often).
Turn fire out and add milk.
Stir until completely mixed. (Do not cook after adding milk.)
Serves 10 to 12 people.
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.
Remove husks and silks from corn. Cut corn from cob, scraping cob to remove pulp; set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings. Crumble bacon and set aside. Saute corn in bacon drippings until golden brown. Add water to cover, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 30 to 45 minutes. Stir in crumbled bacon.
Wash the husked corn.
Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.
0 minutes.
Meanwhile cook bacon in skillet, stirring, for 2
00b0C degree oven.
Saute bacon in a small frying pan
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
Cook the bacon in a large skillet over medium-high heat, turning occasionally until crisp and brown, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and crumble when cool enough to handle.
Mix corn, crumbled bacon, eggs, onion, bell pepper, milk, and crushed crackers in prepared baking dish, and bake in the preheated oven for 1 hour, until the casserole is thickened and bubbling.
do not brown). Add corn and bacon. Cook 3 minutes longer. Remove