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
In stock pot, fry bacon until crisp; remove and drain on paper towels.
Add onion to bacon fat in stock pot; saute until softened.
Add potatoes, salt, pepper, and water; bring to steaming point.
Lower heat and cook until potato is tender (about 15 minutes).
Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
Stir in crumbled reserved bacon.
Serve with oyster crackers.
Cook bacon until crisp; drain on paper towels.
Set aside. Saute onions in bacon drippings until soft.
Add potatoes, water, salt and pepper.
Reduce heat, cover and simmer about 15 minutes until potatoes are done.
Add corn and milk.
Heat thoroughly. When serving, garnish with crumbled bacon.
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.
utter.
Add onions, whole corn, and half the crabmeat. Cook
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
drain and crumble.
Add corn, bacon and shrimp and cook
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