n a baking sheet. Place corn in a shallow baking pan
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.
In saucepan, saute bacon over medium heat until crisp and brown.
Remove bacon and set aside.
Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings.
Saute 10 minutes.
Add sweet potato, corn, chicken broth and 2 1/2 cups water.
Cook until sweet potatoes are tender (20 minutes).
Mix cornstarch into remaining 1/2 cup water and stir into soup mixture. Heat soup to boiling, stirring constantly and cook until thickened. Reduce heat to low, stir in cream and reserved bacon; heat until bubbles appear.
/4 cup of the corn chowder along side each line of
In a large saucepan combine corn, water, green or red bell
Chop vegetables and fry in butter& olive oil until crisp tender.
Add chicken broth and cook covered to desired tenderness.
Add creamed corn& evaporated milk.
Add seasonings.
Melt butter in 4 qt. saucepan.
Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
Combine flour and paprika, add to potatoes.
Cook 1 minute. Stirring water and bouillon.
Cook and stir until mixture is thick.
Stir in corn and half-and-half.
Cook, stirring frequently, until corn is tender about 15 minutes.
Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -
br>Reserve 1 cup of corn kernels. In a blender, puree
drizzle with 1 tablespoon of corn oil, and season with salt
Sautee turkey bacon, onion and pepper in a little olive oil till veggies are soft(about 6 minutes). Add corn, soup and milk, simmer for 10 minutes. Then add diced chicken and seasoning if desired and simmer another 10 minutes till hot. Serve with a salad and some hot fresh breadsticks. ENJOY!
Cook green pepper and onion in a saucepan coated with vegetable spray over medium heat, stirring constantly 5 minutes or until tender.
Stir in broth, chopped potato and pepper.
Bring to a boil; reduce heat and simmer 5 to 7 minutes or until potatoes are tender.
Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly.
Stir in corn.
Boil over medium heat, stirring constantly.
Serve immediately.
dd the potato mixture back into the saucepan. Add the corn and
ixed. Add milk mixture to potato mixture, stirring constantly. Cook over
In a 4-quart saucepan, combine ham, 2 cans corn and green chilies.
Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil, 2 to 3 minutes.
Reduce heat to low. Stir in sour cream and milk.
Continue cooking, stirring occasionally, until heated through, 3 to 4 minutes.
Serves 6. Easy and good.
inutes.
Add in the potato, corn, and thyme; stir in the
arge saucepan, stir together the corn, potato, onion, water, chicken bouillon, and
In a large saucepan, combine first 8 ingredients.
Bring to a boil.
Then reduce heat and simmer, covered 15 minutes.
Stir together cornstarch and milk.
Add to chowder along with corn. Bring to a boil and boil 1 minute, stirring constantly.
Makes 8 servings.
Saute onion, garlic and sweet potato in butter or margarine until onion is translucent.
Add remaining ingredients except for corn and heavy cream.
Cook over medium heat for 45 minutes.
Add frozen corn and heavy cream.
Cook 5 more minutes over medium heat.
Adjust seasoning to taste.
Cook green pepper and onion in a saucepan coated with vegetable cooking spray over medium heat, stirring constantly, 5 minutes until tender.
Stir in chicken broth, chopped potato, salt and pepper.
Bring to a boil, reduce heat and simmer 5 to 7 minutes or until potatoes are tender.
Combine cornstarch and milk, stirring until smooth.
Gradually add to potato mixture, stirring constantly.
Stir in corn and chopped pimento.
Bring to a boil over medium heat, stirring constantly, 1 minute or until thickened.
Serve immediately.
In large saucepan, saute celery and onions in margarine until tender.
Add water, bouillon cubes and pepper.
Cook over medium heat until bouillon is dissolved, stirring frequently.
Remove from heat; stir in potato flakes and corn until blended.
Add half and half.
Return to heat.
Heat gently, stirring frequently; do not boil.
Garnish each serving with additional green onion slices, if desired.
Makes 4 (1 cup) servings.