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
aucepan combine corn, water, green or red bell peppper, onion, chicken bouillon
br>Stir white and yellow corn, potatoes, chicken, and 3 cups of
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.
rowned, about 5 minutes. Add chicken and potatoes to the pot
Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
br>Meanwhile, combine the corn and chicken stock in another saucepan, and
Cook chicken.
Dice approximately 3/4 cup chicken, then add corn.
Stir flour and seasonings into melted butter.
Gradually stir in part of stock.
Stir until smooth.
Add remaining stock and milk.
Cook over low heat about 20 minutes, stirring frequently.
Add corn and chicken.
Serve hot.
nto slow cooker.
Season chicken with salt and pepper and
dd in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar
Cook and debone chicken; cut into bite size pieces.
In large pan, cook potatoes, carrots and onion in chicken broth.
Add additional water if needed to cover vegetables.
When vegetables are tender, add seasoning, chicken, corn and chicken soup.
Simmer for 20 to 30 minutes until heated.
Serve with cornbread muffins.
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.
Boil chicken in garlic water until cooked. Cool; dice in large pieces and set aside. Peel and dice potatoes in large pieces. Peel and diced onions. Cook potatoes, onions and corn in chicken broth. Add chicken and milk.
ooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock
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.
cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
o a large pot. Add corn and chicken broth. Bring soup to
Saute onion in 4 tablespoons butter until tender and translucent. Add the corn, potatoes, chicken broth and herbs. Simmer for 25 minutes. Add the milk, butter and check the seasonings.
Saute onion in 4 tablespoons of butter until tender.
Add corn, potato, chicken broth and herbs.
Simmer 25 minutes.
Puree soup in blender.
Return to pot.
Add cream, 6 tablespoons of butter, salt and pepper.
Serve hot.