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 bell
Brown sausage & onion. Drain grease.
Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
Add corn, cheese, and milk. Heat through. Serves 6.
TIP: I usually brown up large batches of sausage and freeze in one-pound portions. Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.
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.
ender. Add the corn and simmer until corn is heated through.
ime add your chicken and corn.
At this time you
5 minutes.
Cook the corn according to the package directions
until crisp. Add onion and corn; cook, stirring, until just tender
Combine corn, potatoes, onion, seasoned salt, pepper and broth in crock pot.
Cover and cook low 7-9 hours.
Pour into blender or food processor and puree til almost smooth.
Cover and refrigerate overnight or return to cooker.
Stir in milk and margarine (or butter).
Cover.
Cook on HIGH one hour.
Pour hot chowder into bowls.
Sprinkle with mace.
Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
Heat through and serve with crumbled bacon on top.
hat are in my published recipes. Enjoy!
Husk the corn.
Carefully remove most of
Spray a dutch oven with butter-flavored cooking spray.
Saute chicken until all pink is gone.
Remove from pan and set aside.
Saute onions until tender.
Add potatoes and water.
Cover and simmer 15-20 minutes or until potatoes are tender.
Stir in remaining ingredients except cheese.
Add cooked chicken.
Cook over medium heat, stirring frequently until thoroughly heated.
Portion chowder into bowls; top each portion with 1 Tsp cheese.
In a large pot, cook sausage until lightly browned. Add remaining ingredients and simmer on low heat until potatoes are tender and chowder is hot. Do not boil. Serve with toasted English muffin.
Slice the kernels off the corn cob.
Cut bacon into
eppers, 2 1/2 cups corn kernels, chopped onions and celery
utter.
Add onions, whole corn, and half the crabmeat. Cook
Fry chopped onion in butter until transparent, add sweet corn and creamed corn, bacon and grated cheese.
Add pepper is desired. Stir frequently.
Heat covered on low for about 30 minutes.
Serve in bowls.
ender.
Reserve 1 cup corn; set aside. Place the remaining