Cut corn off the cobs, save two
ish with margarine (Discard excess).
Cook 3 slices of bacon until
edium heat until crisp. Transfer bacon to opaper towels to drain
Cook the bacon in a soup pot over
In a
6 or 8-quart kettle, saute the bacon until crisp. Remove from pan and drain on paper towels.
Remove all but 1/2 cup drippings from pan.
In the drippings, saute the onion until tender, about 5 minutes.
Add potatoes and water; bring to a boil and cook, covered, until potatoes are tender, about 10 or 15 minutes.
Add corn and milk; heat gently.
Add butter, salt and pepper.
Sprinkle with bacon pieces when serving.
Makes 5 1/2 quarts or about 25 servings.
Place potatoes in soup pot; sprinkle with salt and cover with water.
Bring to a boil; reduce heat.
Cover and simmer until tender.
Meanwhile, in skillet, cook onion in butter until tender. Stir in corn and cooked bacon; heat through.
Drain potatoes; add milk.
Heat through.
Stir in corn and cheese.
Serve.
). Grease a baking sheet with shortening. Place the phyllo sheets
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.
Cook the corn ears, in their husks, either
Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
ut aside.
Chop up bacon and cook in a large
fry bacon until crispy; remove to paper-towel-lined plate with slotted
Husk the corn.
Carefully remove most of
In a large saucepan combine corn, water, green or red bell
Cook bacon until crisp.
Remove bacon and set aside.
Saute onions in bacon fat until soft.
Add potatoes, 2 cups water, salt and pepper.
Cover and simmer 15 minutes or until tender.
Stir in corn with liquid and milk.
Blend flour with remaining 1/2 cup water until smooth, then stir into chowder.
Cook, stirring constantly, over medium heat until it thickens and heats thoroughly.
Serve sprinkled with bacon and paprika.
Serve 4 to 6.
Freezes well.
live oil. Add sausage and bacon to the hot oil and
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.
In a dutch over, fry bacon crisp.
Remove from dutch
Place the bacon in a large pot over