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
ernels from the ears of corn. (I know that cutting kernels
0 minutes.
Add frozen corn and cook for another 10
Saute bacon until crisp.
Remove from pan.
Fry onion in bacon fat until soft.
Stir in flour.
Add milk slowly, stirring until thick.
Cook potatoes and corn in water until potatoes are tender. Add onion gravy to potato mixture.
Add bacon and seasoning. Serve hot.
Stir over flame until well mixed and mixture boils. Serves 6 to 8.
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.
Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
Saute chopped bell peppers in remaining butter till tender.
Add to potato and onion mixture.
Stir to mix well, bring to boil; add half and half and corn.
Simmer for 15-20 minutes.
*Seasonings are to taste. Taste often and add extra as desired.
b>corn, and half the crabmeat. Cook until onions are clear. Add Old
If you prefer thicker chowder, add the flour now and
ite-sized chunks. Remove the corn from the freezer to take
ender. Add the corn and simmer until corn is heated through.
inutes.
Add all the corn,& parsley.
Bring to a
Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.
ou wish to serve the chowder, put the remaining two cups
bowl mix flour and Old Bay Seasoning
Stir in
ime add your chicken and corn.
At this time you
mall saucepan, combine 1 cup corn oil and 1/4 cup
In a Large stock pot :Saute the onion and celery in butter until soft.
Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked.
Mash the potatoes just a little to make chowder thicker.
Add milk, corn, bacon, and eggs.
Sprinkle with parsley, salt, and pepper.
Cover and simmer for 20 minutes.
Serve warm.