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
ernels off the corn cob.
Cut bacon into 1 inch pieces
Husk the corn.
Carefully remove most of
Cook bacon.
Remove bacon from heat and add chopped onion. Brown and add cooked cubed potatoes.
Add milk and corn; season. Return to heat and cook until hot all the way through.
Cut corn from cobs.
Saute bacon until crisp; crumble and set aside.
Add zucchini, onions, green pepper and garlic; saute in bacon drippings.
Add corn, water and all seasonings.
Bring mixture to a boil.
Reduce heat and simmer slowly for 10 minutes. Combine milk and eggs.
Add to pot and simmer until thickened.
Do not allow chowder to boil.
Sprinkle in bacon bits.
Serves 6.
In medium saucepot, saute bacon until lightly brown.
Remove bacon and drain.
Saute onion and red pepper.
Cook 3 to 5 minutes, stirring often.
Stir in flour.
Gradually stir in milk, corn, Worcestershire sauce, salt and pepper.
Bring just to boiling point over low heat; simmer one minute, stirring constantly.
Sprinkle chowder with sauteed bacon pieces.
inutes.
Add all the corn,& parsley.
Bring to a
otatoes.
Add corn and juice of corn, creamed corn, bacon, milk, and evaporated
Set aside.
Cook the bacon crisp in a 3 to
Cook bacon in medium saucepan over medium-
Cut corn off the cobs, save two
Saute the veggies in bacon drippings.
Mix the soup and the milk and evaporated milk together and heat; add the sauteed veggies and heat through; don't boil.
Serve in big soup cups. Makes 3 large soup cups or 4 small ones of chowder.
Crumble bacon atop each as you serve the soup.
In a Large stock pot :Saute the onion and celery in butter until soft.
Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked.
Mash the potatoes just a little to make chowder thicker.
Add milk, corn, bacon, and eggs.
Sprinkle with parsley, salt, and pepper.
Cover and simmer for 20 minutes.
Serve warm.
Cook bacon until crisp in a
large pot or kettle.
Remove. Saute onions, celery and potatoes.
Add water and seasonings. Simmer until potatoes are tender.
Combine flour with milk.
Add to kettle and cook until thickened.
Add corn, cream, cheese and bacon.
Stir very frequently.
Serve when cheese is melted and soup
is hot!
Fry bacon until crisp.
Drain.
Saute onion in drippings for about 5 minutes.
Blend in flour and mix to a smooth paste. Gradually add water and stir until smooth.
Add potatoes, celery and bay leaves.
Cover and cook over low heat.
Blend in corn, milk, seasonings and bacon.
Heat and serve.
Cook bacon.
Remove bacon from heat and add chopped onion. Brown and add cooked cubed potatoes.
Add milk and corn; season. Return to heat and cook until hot all the way through.
Peel and dice potatoes, onions, celery, salt and pepper.
Add water.
Bring to boiling point, reduce heat and simmer 20 to 25 minutes.
Mix cornstarch with water, add to soup while boiling, simmer a few minutes.
Add parsley.
Add milk, cream, butter, chopped eggs, 3/4 teaspoon salt, crushed corn and whole corn and fried, diced bacon.
Heat slowly, do not boil.
Serve hot.
obs. In Dutch oven, cook bacon over medium heat until browned