Melt butter over medium heat.
Add onion and celery and cook for 5 minutes.
Stir in flour and cook over low heat, stirring constantly for 1 minute.
Gradually stir in milk.
Cook over medium heat, stirring constantly until thickened and smooth.
Stir in creamed corn, potatoes, pepper and thyme.
Cover and simmer until potatoes are done, stirring occasionally.
Add ham and cook 2 to 3 minutes until heated through.
Serves 6.
arlic over low/medium heat for 3 or 4 minutes.
an of the corn to the saucepan.
Puree with electric blender
). Grease a baking sheet with shortening. Place the phyllo sheets
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.
Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
In a large saucepan combine corn, water, green or red
Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
an, sift white flour beginning with 1 tbs until all the
Cook potatoes in salted water until tender.
While potatoes are cooking in separate pot, saute onions in butter until tender.
Turn off heat.
Add flour, salt and pepper and stir to blend.
Add drained whole corn, creamed corn, milk and ham.
Turn heat back on and bring just to a simmer.
Stir frequently to keep milk from scorching.
While waiting for chowder to come to a simmer, drain potatoes and add to chowder.
Corn bread goes well with this soup.
aute, stirring occasionally with a wooden spoon, for about 8 minutes, until
Fry bacon crisp.
Add onion and celery and saute until golden brown.
Sprinkle with flour and stir.
Gradually stir in chicken broth and potatoes.
Simmer until potatoes are tender.
Add corn, milk and ham.
Simmer until chowder just starts to bubble; do not boil.
Season with salt and pepper and serve.
br>Reduce heat and simmer for 10 minutes. Remove herbs.
Fry bacon until crisp; add onion and celery; saute until golden.
Sprinkle with flour.
Stir in broth and potatoes.
Simmer until potatoes are tender.
Add corn, milk and ham.
Simmer until it just starts to bubble; do not boil.
Season with salt and pepper.
(Even better the second day!)
Melt oleo.
Add ham, onion and celery.
Saute about 10 minutes.
Add thyme and potatoes and cook, stirring.
Add chicken broth; bring to a boil.
Lower heat.
Salt and pepper to taste. Simmer about 15 minutes.
Add corn and milk and heat until simmering.
he hot oil and cook for 2 minutes, stirring constantly. Add
No salt needed because of ham.
reduce heat.
Simmer, covered, for 20 to 25 minutes or
In 3-quart saucepan over medium-high heat, saute onion in oil 3 minutes or until translucent.
Blend in flour and pepper. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat.
Add potatoes; bring mixture to boil, stirring constantly.
Add corn and turkey ham; return mixture to boil. Reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened.
Serves 8.
In a large pot, melt butter; cook onion and green pepper until tender.
Add water, potatoes and seasonings.
Cover and simmer for 1/2 hour or until potatoes are done.
In small bowl, make paste of flour by adding a few drops of water.
Pour into pot.
Add corn (undrained) and ham.
Heat through, but do not boil as it will curdle.
Enjoy!