Melt margarine in saucepan and saute the onion and carrot until onion is slightly golden, about 15 minutes.
Add the contents of the can of corn plus the can of milk.
Add salt and pepper to taste and simmer on low heat until hot.
Makes 3 servings.
Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine;
mix well.
Pour into 1 1/2 qt. baking dish.
Bake at 400\u00b0 for 35-40 minutes.
Serves 4-6.
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
ve approximately 3 cups of corn kernels from 4 cobs
he butter.
Add cream of celery soup, half-and-half and
In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Fry bacon to a crispy texture.
Remove and cool.
In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot.
Saute crawfish. Add crawfish to onion mixture.
Empty canned items into pot.
Add whipping cream and stir.
Add milk or water until the soup is to your desired consistency (it should be pretty thick).
Crumble bacon into soup.
Cook over a medium heat until thoroughly heated, stirring occasionally.
Serve over rice or alone.
In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
Gradually add the beaten eggs while stirring or whisking the soup constantly.
Add in the corn niblets (if using) and heat though.
Season with salt and pepper.
Serve and enjoy!
In a 5 quart soup pot over low heat, melt
Fry bacon till crispy.
Remove and drain.
Fry onion in bacon drippings till tender.
Stir in corn, soup and milk.
Heat thoroughly, stirring often.
Crumble bacon and sprinkle over each bowlful.
Melt butter in large pot over medium heat.
Add onions and celery; cook 10 minutes, stir often.
Add milk, corn, salt and pepper.
Cook 30 minutes, stir often.
Chop onion coarsely; cook in broth 15 minutes.
Put corn in blender; add onion and broth.
Blend to smooth and put in casserole.
Add milk and cream.
Taste for seasoning.
Heat through but do not boil.
A little Accent adds to taste.
Cook in slow cooker the hulled hominy over night on low.
Rinse corn.
Brown and chop meat.
Chop cabbage, turnips, rutabagas and carrots to bite size.
In a large soup pot pour all ingredients don't drain the beans.
Fill with water 1\" over all ingredients adding as needed.
Cook until all vegys are tender.
Note: making corn soup the traditional way of lying the corn is the easiest task.
Cook veggies in water until tender; salt to taste.
Add milk to corn soup and heat to a boil.
In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.
Melt butter; mix with sour cream, jiffy corn meal mix and egg. Mix well, then pour in cream corn and whole kernel corn.
(Do not drain water.)
Put in oven.
Cook at 375 degrees for 30 to 45 minutes or until golden brown.
Saute butter, onion, and green pepper.
In a separate bowl, combine eggs, cream corn, whole corn, and corn mix.
Add the sauteed ingredients.
Pour into a 2-quart casserole or 9 x 13 pan. Spread sour cream on top and sprinkle with cheese.
Bake at 350\u00b0 for 30 minutes.
Yield:
12 to 15 servings.
Brown ground beef and onion (drain). Mix corn meal, soda, salt, cream corn, eggs, milk. Pour half in greased 9 X 13 pan. Sprinkle cheese, ground beef and onion. Add remaining corn meal mixture. Bake as regular corn bread.
Combine asparagus and broth in a pan; bring to a boil, uncovered.
Stir to break asparagus apart, then reduce heat and simmer, gently, uncovered, for 10 minutes.
Add salt to taste. Cut the cream cheese into 1/2-inch cubes and place in soup tureen. Pour the hot asparagus soup in and serve at once.
If you choose to use sour cream, pour soup into individual bowls.
Add sour cream without stirring.
Wash noodles in cold water and add to the chicken stock.
Cook until soft, then add the chicken and corn.
Season with salt and pepper.
Add the parsley and egg.
Serve hot with an inch square of French bread on each cup.
Chicken and corn soup is of German descent.
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.