For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
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 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.
In a large saucepan add butter and oil.
Saute the sweet red pepper and onion until tender but not browned.
Stir in the flour and continue to cook over very low head for 2-3 minutes. Slowly pour in the milk stirring continuously to prevent any lumps from forming.
Place 1 cup of corn, cream and the soy sauce in a blender on medium speed until smooth.
Next add the corn mixture to the soup as well as the remaining corn. Continue to cook until heated through.
If desired sprinkle a little parsley or nutmeg on top for garnish.
Saute onions and bell peppers in oil until golden brown, stirring frequently.
Add tomato sauce, Ro-Tel and cook on low heat for about 15 minutes, stirring often.
Add drained whole kernel corn and smother for 10 to 15 minutes.
Add creamed corn to pot. Cook on low to medium heat for about 1 hour.
Add corn-on-the-cob and cook for 15 to 20 minutes more.
Make sure you have enough water at all times.
Use 2 cups of water to every can of corn to be on the safe side.
Thicken with flour.
Leftovers can be frozen.
Prepare the corn by cutting the kernels
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.
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.
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.
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.
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.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
quipments before use.
Place corn kernels in food processor and
dd the stock powder, corn kernels, creamed corn and salt and pepper
oil. Add 9 ears shucked corn, cover and cook over moderately
Brown hamburger and onion in large pot.
Add the seasoning packets with one cup of water to browned meat and onion.
Then add the remainder of the ingredients into the pot and cook on medium heat for about 20 to 30 minutes. When the hunger gets too much, turn down to low and serve.
Add the diced avocado, shredded cheese and sour cream to the top of the soup for added taste.
nto the boiling soup.
Soup: In a large soup pot, heat the