hicken stock, diced sweet potatoes & corn. Bring to a boil then
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
eppers, 2 1/2 cups corn kernels, chopped onions and celery
*Recipe calls for bacon, but we found we also like to use smoked sausage in place of the bacon for a change.
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.
arlic over low/medium heat for 3 or 4 minutes.
mix to combine. Stir in corn, red pepper and 1/2
Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered.
Simmer until potatoes are cooked.
Puree 1/2 the soup.
Add corn and milk.
Cook for a couple minutes, until corn is cooked and soup is heated through.
Top with some freshly picked thyme and serve with a salad or fresh biscuits.
ring to a boil. Cook for 2 minutes and reduce heat
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.
Boil ears of corn for 3 minutes then remove from
Cook onions with butter until tender.
Add rest of the ingredients and heat to boiling.
Put pat of butter or oleo in each bowl and fill with chowder.
Sprinkle with parsley and paprika.
Brown bacon in a large soup pan.
Remove bacon.
To bacon grease, add potatoes and onions and enough water to cook.
When potatoes are done, add corn, milk, soup, salt and pepper.
Turn heat down and simmer for 10 to 15 minutes.
Top servings with the diced bacon.
In a large saucepan, melt margarine over medium heat.
Add onion, celery and green pepper.
Cook, uncovered, for 5 minutes or until vegetables are soft.
Blend in flour and paprika; cook, stirring for 3 minutes.
Gradually stir in chicken broth and cook until thickened, stirring constantly.
Cook 3 to 5 minutes or until comes to a boil.
Add corn; cover and cook for 5 minutes. Stir in milk, lemon juice and pepper.
Reduce heat to low and heat soup to serving temperature.
Do not boil, mixture will curdle.
In 3-quart (microwavable) casserole, combine soup, corn, milks, green pepper, onion, salt and pepper.
Cover.
Microwave on High for 17 to 19 minutes, stirring after 10 minutes, until hot. Add chives and serve.
In a large saucepan, saute onion in butter.
Add corn, potatoes, soup and mushrooms.
Stir in milk and water.
Add peppers; season with salt and pepper.
Simmer for 30 minutes, or until vegetables are tender.
Serve and garnish with bacon. Yields approximately 12 servings.
Makes 3 1/2 quarts.
In a 3-quart casserole (microwave-safe), combine soup, corn, milks, green pepper, onion, salt and black pepper.
Cover; microwave at High for 17 to 19 minutes, stirring after 10 minutes, until hot.
Add chives and serve.
Makes 8 (1-cup) servings.
Cook bacon and onion until bacon is crisp.
Add potatoes, water and seasoning.
Cover and simmer for 30 minutes or until potatoes are tender.
Add corn and tomato juice (I use soup).
Cook over low heat, stirring occasionally, until thickened.