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
br>This goes great with my Recipe #125510 or my Recipe #44959 that
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.
0 minutes. Stir in frozen corn, cream and milk and bring
Fry the bacon until browned and crisp, about 5 minutes.
Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
Sprinkle flour over and stir to make a roux.
Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
Add the corn and cook for 5 minutes. Stir in the reserved bacon.
ender. Add the corn and simmer until corn is heated through.
ou wish to serve the chowder, put the remaining two cups
ime add your chicken and corn.
At this time you
mall saucepan, combine 1 cup corn oil and 1/4 cup
5 minutes.
Cook the corn according to the package directions
until crisp. Add onion and corn; cook, stirring, until just tender
Combine corn, potatoes, onion, seasoned salt, pepper and broth in crock pot.
Cover and cook low 7-9 hours.
Pour into blender or food processor and puree til almost smooth.
Cover and refrigerate overnight or return to cooker.
Stir in milk and margarine (or butter).
Cover.
Cook on HIGH one hour.
Pour hot chowder into bowls.
Sprinkle with mace.
Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
Heat through and serve with crumbled bacon on top.
ay leaf.
Add Chicken,corn, bacon, cayenne and roasted red
br>Add all corn without liquid from kernel corn.
Add pork
smaller tin of cream corn and a similar size tin
Cut bacon into small pieces; place in Dutch oven or large skillet and fry.
Remove bacon.
Fry slowly onions and potatoes until golden brown.
Add pepper, salt, milk and corn.
Heat very slowly.
When hot, remove from heat and allow to cool thoroughly. When ready to serve, add bacon pieces and reheat slowly for mealtime.
May add more milk according to degree of thickness preferred for chowder.
Even better if allowed to sit all day and reheat just before mealtime.
Great with green or fruit salad and cornbread.