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
Shrimp Corn Cakes:Take half of the corn and process in food processor
In a large saucepan combine corn, water, green or red bell
oftened but not browned, add shrimp, cream, half and half, pepper
Cook onions with butter until tender.
Add rest of the ingredients and heat to boiling.
Put pat of butter or oleo in each bowl and fill with chowder.
Sprinkle with parsley and paprika.
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.
Brown bacon and set aside.
Save 3 tablespoons fat; add onion, pepper, celery, carrots and bay leaf.
Saute 15 minutes, until clear, but not brown.
Blend in flour and cook for 1 minute.
Add water and potatoes.
Simmer, covered, for 15 minutes.
Add shrimp and cook 5 minutes more.
Add remaining ingredients, including bacon.
Heat thoroughly, but do not boil.
o a large pot. Add corn and chicken broth. Bring soup
puree 3 cups of the corn kernels with 1 cup of
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.
Fry the bacon until crisp, remove from skillet and crumble. To the bacon grease add the onions.
Cook until tender (about 5 minutes).
Blend in the soup, milk and corn.
Simmer 5 minutes. Pour into bowls and sprinkle the crumbled bacon on top.
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!
Brown sausage & onion. Drain grease.
Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
Add corn, cheese, and milk. Heat through. Serves 6.
TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.
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.
inute longer. Add shrimp; cook and stir until shrimp turns pink. Remove
ucepan, combine 1 cup corn oil and 1/4 cup
his chowder.
* I used I lb. of extra-large shrimp, cut
Peel and devein shrimp. Rinse under cold water and
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.