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
Saute the veggies in bacon drippings.
Mix the soup and the milk and evaporated milk together and heat; add the sauteed veggies and heat through; don't boil.
Serve in big soup cups. Makes 3 large soup cups or 4 small ones of chowder.
Crumble bacon atop each as you serve the soup.
In small saucepan, heat corn (whole kernel) with liquid to boiling point.
Add rest of ingredients to just reach boiling. Serve with oyster crackers.
Combine bacon and onion in 2-quart casserole.
Microwave on High (100%) until bacon is crisp and onion is tender, 4 to 6 minutes, stirring after half the cooking time.
Blend in flour. Stir in corn, milk, parsley, salt and pepper.
Microwave on High (100%) until slightly thickened and corn is tender, 7 to
12 minutes, stirring twice during cooking time.
Press garlic into large microwave-safe bowl. Chop onion and bell pepper; add to garlic. Add pepper and margarine. Microwave on High 1 1/2 to 2 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes, corn and chicken broth to other mixture. Microwave on High 25 to 30 minutes or until potatoes are tender, stirring once halfway through cooking time. Stir in half and half; microwave on High 2 to 3 minutes more. Sprinkle with parsley and serve.
n a medium saucepan combine first 7 ingredients- potatoes (peeled or unpeeled)through pepper.
Bring to a boil, reduce heat and simmer until potatoes are tender (15-20 minutes).
Remove from heat & stir in the corn.
Put two cups of the mixture into a blender container and briefly puree.(not too much).
Add pureed mixture back to pot, along with soy milk and heat through.
or 2 minutes.
Add corn, potatoes, water, salt, pepper and
Saute onion and pepper in butter.
Blend in flour and bouillon.
Add milk and corn.
Stir until thick.
Serves 6 to 8.
In a 3-quart saucepan, cook bacon until crisp; remove to paper towel to drain. Saut onion in drippings until tender. Add broth, water and potatoes; then bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 of the milk. Combine flour and remaining milk and mix until smooth. Add to mixture. Bring to a boil to cook and stir for 2 minutes. Garnish with bacon and parsley. Yield: 6 servings.
Brown bacon until crispy and reserve drippings.
Add onion and saute until clear.
Add flour to form paste.
Cook until golden brown.
Add liquid from potatoes and stir.
Add potatoes, corn and white pepper.
Cook until desired thickness. Good right out of the pot or warmed up several days later, even better later. May use fresh potatoes, especially leftover baked potatoes, but the canned ones are pretty good and easy.
In a 3-quart saucepan, cook bacon until crisp; remove to a paper towel to drain. Saute onion in drippings until tender. Add broth, water, potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add salt and pepper; mix well. Add corn and 3/4 cup milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon, cheese, and parsley if desired.
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.
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
In a large pot saute your onions, once they are soft add frozen corn. Cook until corn is a bit soft. Add your cans of creamed corn and rotel tomatoes. Add your cans of creamed potato, fill each can with milk and add to pot. Add your crab meat and seasonings (to taste). Stir to combine. Bring to a gentle boil then turn on low and cover. Allow chowder to simmer on low for at least 30-45 min so flavors can marry, stirring occasionally. Serve with a sweet cornbread or crackers.
mall saucepan, combine 1 cup corn oil and 1/4 cup