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
ou wish to serve the chowder, put the remaining two cups
In large saucepan add water, onions, carrots, celery and pepper.
Cover and cook on high heat until water comes to a boil.
Reduce heat and simmer until vegetables are tender.
Stir in corn, milk, and cheese and return soup to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
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.
Slice corn from cobs (3 cups).
Cut bacon into 1/2-inch dices; set aside.
Peel onion and cut into slices (thin).
Cut peeled potatoes into 1/2-inch dices. Cook bacon over moderate heat until golden brown and bacon is crisp.
Add potatoes and water; bring to boil.
Reduce heat, cover and simmer for about 10 minutes.
Add cream-style corn (undrained) to potato mixture.
Stir in milk, butter, salt, sugar and pepper. Cover pan; simmer 5 minutes or until hot.
When ready to serve, sprinkle chowder with parsley.
Eat with cheese biscuits.
Serves 8.
Brown bacon in Dutch oven and drain, reserving 2 tablespoons of drippings.
Saute onion and green pepper in drippings until soft. Add chicken broth and diced potatoes.
Bring to a boil and simmer until potatoes are cooked.
Add creamed corn, seasonings, bacon and milk.
Heat through.
br>To the potatoes add corn, bell pepper, onion, red pepper
Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender.
Meanwhile, saute the onion in butter until tender.
When potatoes are cooked, stir in onion, corn, pimiento, milk, half and half, brown sugar, paprika, salt and pepper to taste.
Simmer 20 to 30 minutes longer until soup is slightly thickened.
Heat oil in a dutch oven. Add garlic, onion and peppers. Cook for 1 minute. Add corn, potatoes and broth. Bring to a boil.
nd half, potatoes and reserved corn cobs. Heat to boiling over
Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender.
Meanwhile, saute the onion in the butter until tender.
When potatoes are cooked, stir in onion, corn, pimento, milk, half and half, brown sugar, paprika, salt and pepper to taste.
Simmer 20 to 30 minutes longer or until soup is slightly thickened.
Makes 4 servings.
Combine frozen potatoes, onion, margarine and water in 3-quart saucepan.
Bring to a boil over medium-high heat.
Cover and reduce heat to medium-low.
Simmer for 10 minutes or until potatoes are tender.
Add milk and corn.
Bring to simmering point.
Season with salt and pepper.
Simmer 10 minutes longer, stirring occasionally.
Ladle into soup bowls.
Sprinkle with cheese.
Yields 6 to 8 servings.
Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.
Saute bacon and onion until golden brown.
Add potatoes and 3/4 cup water.
Bring to boil.
Boil gently, covered, for about 10 minutes, or until potatoes are tender but not mushy.
Add corn, milk, butter, salt, sugar and pepper.
Simmer, covered, for 10 minutes, or until hot.
Freezes well.
Makes 6 to 8 servings.
arrots to soup. Stir in corn kernels and paprika. Continue cooking
In a soup pot, combine potatoes, carrots, celery, onions, and salt. Barely cover veggies with a small amount of water, and bring to a boil. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid. Do not drain.
When tender mash or beat with a mixer into a thick paste.
Make a white sauce from butter, four, milk and cheese. Heat until thick then add white sauce to mashed vegetables. Add creamed corn and stir into soup mixture.