dd the stock powder, corn kernels, creamed corn and salt and pepper to
For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
boil. Add beans, sweet corn and creamed corn. Simmer, stirring occasionally, for
Place crumbled bouillon cubes, potatoes, chicken and 4 cups water in a medium saucepan on high heat. Bring to a boil. Reduce heat to medium-low; simmer for 10 mins or until potato is tender and chicken is cooked through. Remove most of the chicken to a bowl.
Stir creamed corn into the saucepan. Remove from heat. Blend soup with an immersion blender until smooth. Return pan to medium heat. Return chicken to pan; cook and stir until heated through. Stir in spinach and onion.
In a large saucepan, bring stock, water, wine, ginger, garlic, soy sauce and chicken to a boil over medium heat. Reduce heat and simmer 7 mins, or until chicken is just cooked through. Remove chicken from stock. When cool enough to handle, shred coarsely.
Return stock to a boil. In a small bowl, whisk egg lightly. Slowly pour egg into stock, whisking constantly so it forms fine threads. Add creamed corn, corn kernels and chicken and return to a boil. Sprinkle with spring onion to serve.
nife, remove the kernels from corn on the cob.
Mash
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
Spread butter over 1 side of each slice of bread. Spread caramelized onion over other sides. Top with cheese, creamed corn and another slice of cheese. Sandwich with another slice of bread, butter-side facing out.
Cook in a greased sandwich maker or frying pan until golden, crisp and cheese has melted.
ightly.
Add to the creamed corn and stir till it is
Put chicken and pork bone in water.
Add salt and Accent. Cook until meat is done and remove meat.
Add 2 cans regular corn, creamed corn and crab meat.
Add flour to 1/2 cup broth; mix together.
Add to soup.
Add 2 tablespoons oyster sauce, corn oil and a little bit of salt.
Add egg (take off some white of egg and whip) very slowly while stirring soup; when starts to boil, turn off.
Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
Serve soup topped with crumbled corn chips, pepper and chives.
Peel and dice potatoes and carrots.
Boil in 3 cups water until cooked.
Mash slightly with potato masher.
Fry bacon and crumble into soup mixture.
Dice onion and saute in bacon drippings.
Add to soup mixture.
Add mushroom soup and creamed corn.
Simmer.
Heat a large stock pot and add sesame oil.
Add chilli, ginger and shallots.
Cook, stirring for 1-2 minutes.
Add stock and creamed corn then bring to boil.
Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
Simmer for 1 minute.
While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
Add chicken and ham, gently reheat and season to taste.
Simmer for 5 minutes, stirring occasionally, serve.
ook until softened. Add the corn kernels, chicken stock, rice wine
o boil. Stir in the creamed corn and return to boil.
Boil chicken in 4 quarts of water until tender.
Cook chicken and cut in pieces.
Cut up carrots, celery and onion and cook until done in water from chicken.
Add bouillon cubes, cut up chicken, creamed corn and regular whole corn.
Boil noodles according to directions on package in another pot and drain.
Add to rest of soup.
Salt and pepper to your taste and cook for another few minutes.
Dice bacon and cook on low heat in a heavy soup kettle until almost all the fat is rendered.
Pour off rendered fat and add corn, pepper, celery, onion, bay leaves and water.
Cook, stirring often, for 10 to 15 minutes.
In a saucepan, melt butter and stir in the flour; when bubbly, add milk, stirring constantly.
Cook, continuing to stir, until steaming hot; add corn mixture and crab. Mix well and season to taste with salt, pepper and Tabasco.
Cook and stir 15 minutes more.
Serves 4.
Cut up sausage and onion; brown together.
Add water, potatoes, corn, creamed corn and milk.
Heat clear through.
In a large saucepan, melt the butter over moderate heat.
Add the onions and saute for 5 minutes.
Stir in the tomatoes and cook for about 5 more minutes.
Add the corn, creamed corn milk, chicken broth, salt, and pepper. Simmer for about 15 minutes.
Serve with crackers.
Heat the butter in the soup pot. Add the chopped onions,