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.
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
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
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.
br>Stir white and yellow corn, potatoes, chicken, and 3 cups
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
In a 4-quart saucepan, combine ham, 2 cans corn and green chilies.
Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil, 2 to 3 minutes.
Reduce heat to low. Stir in sour cream and milk.
Continue cooking, stirring occasionally, until heated through, 3 to 4 minutes.
Serves 6. Easy and good.
oes great with my Recipe #125510 or my Recipe #44959 that are