hicken stock, diced sweet potatoes & corn. Bring to a boil then
ream, 1/2 the creamed corn, brown sugar, coriander, red pepper
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.
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
n a baking sheet. Place corn in a shallow baking pan
In a large saucepan combine corn, water, green or red bell
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
eppers, 2 1/2 cups corn kernels, chopped onions and celery
br>Reserve 1 cup of corn kernels. In a blender, puree
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.
In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.
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 - - - - - - - - - - - - - - - - - -
Heat the soup, potato, corn, milk, chicken and bacon in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium-low. Cover and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
drizzle with 1 tablespoon of corn oil, and season with salt
Cook bacon in soup pot till browned.
Add onion and cook till soft.
Add potatoes and water to cover.
When potatoes are cooked, mash (with potato masher) enough to thicken soup.
Add corn, butter and seasonings and simmer 30 min. Add milk and heat through but do not boil.
Add sour cream and whisk through just before serving.
A can of diced green chilies or minced green peppers may be added.
Slice bacon and fry.
Add onions and saute for 2 to 3 minutes. Put potatoes and water together and cook for 10 to 12 minutes. Add together soup and sour cream.
Put in bacon mixture.
Add milk slowly.
Add salt, pepper, parsley and corn.
Reheat slowly.
In 3-quart casserole, combine soup, corn, milk, green peppers, onion, salt and pepper.
Cover.
Microwave at High 17 to 19 minutes, stirring after 10 minutes.
Add chives and serve.
Makes 8 (1 cup) servings.
acon aside.
Cook onion, corn, sweet red pepper, leek, thyme