For the corn soup, mix stock, creamed corn, sweet corn, soy sauce and ginger in
For the soup, heat half the oil in
For the soup, heat 1 tbsp of oil in a saucepan and saute the onion and sweet corn. Add the stock and milk and simmer for 15-20 mins. Stir the cream into the soup then puree. Add the paprika and season to taste.
Meanwhile, heat 1 tbsp of oil in a frying pan and saute the chicken for 10 mins, turning as necessary. Cut the chicken into strips and add it to the soup. Serve sprinkled with parsley.
For the wontons, combine ground chicken,
ave approximately 3 cups of corn kernels from 4 cobs of
For the Stock: Combine all the
For corn relish.
Fry bacon in
For the soffritto, process all ingredients
For Wontons:
Heat a large
en to 350 degrees.
For the meatballs,.
In
Spray a 1 1/2-quart casserole dish with Pam.
Melt butter in dish.
Combine next 5 ingredients and beat in egg; mix altogether. Bake at 375\u00b0 for 40 to 50 minutes or check to see when done.
In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
Gradually add the beaten eggs while stirring or whisking the soup constantly.
Add in the corn niblets (if using) and heat though.
Season with salt and pepper.
Serve and enjoy!
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.
gain (3rd boil).
FOR THE SOUP:
In large pan bring
Put meat in a Dutch oven, fill with water, and let boil.
Skim off foam; add tomatoes, onion and celery.
Let simmer as you do for vegetable soup.
In a Dutch oven, smother cut corn in margarine until tender.
After soup has simmered about 1 hour, and meat is tender, add corn and simmer another half hour.
Serves 6.
Cook in slow cooker the hulled hominy over night on low.
Rinse corn.
Brown and chop meat.
Chop cabbage, turnips, rutabagas and carrots to bite size.
In a large soup pot pour all ingredients don't drain the beans.
Fill with water 1\" over all ingredients adding as needed.
Cook until all vegys are tender.
Note: making corn soup the traditional way of lying the corn is the easiest task.
Fry bacon to a crispy texture.
Remove and cool.
In drippings, saute onion, bell pepper, green onions and parsley. Put sauteed herbs into large Dutch oven or pot.
Saute crawfish. Add crawfish to onion mixture.
Empty canned items into pot.
Add whipping cream and stir.
Add milk or water until the soup is to your desired consistency (it should be pretty thick).
Crumble bacon into soup.
Cook over a medium heat until thoroughly heated, stirring occasionally.
Serve over rice or alone.
Cook veggies in water until tender; salt to taste.
Add milk to corn soup and heat to a boil.
In a casserole dish, layer 1/2 of drained and cooked veggies, then sprinkle 1/2 of cheese and 1/2 of corn soup.
Fry bacon till crispy.
Remove and drain.
Fry onion in bacon drippings till tender.
Stir in corn, soup and milk.
Heat thoroughly, stirring often.
Crumble bacon and sprinkle over each bowlful.