In a large saucepan combine corn, water, green or red bell
Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme
). 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.
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.
Prep garlic, onion, potatoes, celery together onto a large
Husk the corn.
Carefully remove most of
sage and diced potatoes.
Simmer low until potatoes are just tender
Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
In slow cooker, combine all ingredients except milk/cream and cheese.
Cover and cook on LOW 7 to 8 hours or until.
potatoes are tender.
Stir in milk or cream.
Reheat, if desired.
Serve in individual bowls; sprinkle with shredded cheese.
hicken broth, pepper sauce and potatoes. Boil until pototoes are fork
knife or corn stripper, cut kernels from corn; transfer to bowl
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.
old corn kernels and bay leaves into the sausage mixture; season with
Remove corn kernels from cobs and place
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375\u00b0F for 30 minutes.
Bring water to boil.
Add potatoes, onion, garlic and celery. Return water to boil and add bouillon and seasonings.
Cover and simmer for 15 to 20 minutes.
Cool slightly.
Remove 2 cups potatoes from stock and set aside.
Blend remaining chowder. Reheat over low heat.
Add corn and reserve potatoes.
Simmer, stirring for 5 minutes.
Melt butter in small skillet.
Add green pepper and scallions.
Saute approximately 3 minutes.
Stir into chowder.
Cut corn off the cobs, save two
o 10 minutes.
Stir potatoes, fish stock, and clam juice
ot.
Mix potatoes and onion into the pot with the crumbled