In a large saucepan combine corn, water, green or red bell
minutes.
Add creamed corn, frozen corn, chicken broth (except reserved
br>Add the cream-style corn, corn kernels, milk and black pepper
Let frozen corn stand at room temperature to
). 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.
an, sift white flour beginning with 1 tbs until all the
il over medium heat. Cook shrimp shells for 2-3 mins
In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
Add shrimp and corn. Season with salt and pepper and stir.
Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
Garnish with grated, fresh parmesan cheese.
ncorporated, add the corn kernels, tomatoes and shrimp, along with the last of
puree 3 cups of the corn kernels with 1 cup of water
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
Husk the corn.
Carefully remove most
ay leaf.
Add Chicken,corn, bacon, cayenne and roasted red
his goes great with my Recipe #125510 or my Recipe #44959 that are
Heat oil for 1 minute in large saucepan over moderate heat. Add onion and saute, stirring until limp, about 5 minutes.
Add potato, bay leaf, marjoram, nutmeg and stock.
Bring to boil until potato is just tender, about 10 minutes.
nd crumble.
Add corn, bacon and shrimp and cook until the
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.
roiler. Line a baking sheet with aluminum foil; place chile peppers