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
Boil ears of corn for 3 minutes then remove from
arlic over low/medium heat for 3 or 4 minutes.
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.
Saute onion, garlic and sweet potato in butter or margarine until onion is translucent.
Add remaining ingredients except for corn and heavy cream.
Cook over medium heat for 45 minutes.
Add frozen corn and heavy cream.
Cook 5 more minutes over medium heat.
Adjust seasoning to taste.
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.
For corn relish.
Fry bacon in
b>for about 15 minutes. During this time add your chicken and corn
ender. Add the corn and simmer until corn is heated through.
immer, uncovered, for 45 minutes.
Cook the corn according to the
Slice the kernels off the corn cob.
Cut bacon into
In a large saucepan, heat butter over medium heat. Saute leek and celery for 3-4 mins, until tender. Add flour and cook, stirring, for 1 min. Gradually whisk in 2 cups water, milk and bouillon cubes. Add potatoes. Simmer for 10 mins, stirring occasionally, until potatoes are tender. Season. Add corn. Cook for 1-2 mins, until heated through.
Fold in trout just before serving. Garnish with celery leaves.
Heat butter in a large saucepan over medium heat. Cook onion, leek and bacon for 5-7 mins, or until vegetables soften. Add flour and cook for 1 min, or until combined. Add potatoes, stock and 1/2 the milk. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until potato is tender. Stir in corn, chicken and remaining milk. Cook for 5 mins, or until heated through. Serve sprinkled with chives.
casionally with a wooden spoon, for about 8 minutes, until
hredded potatoes, both cans of corn and the chicken broth. Reduce
watchful eye on this for it will stick and or
lour and cook, stirring constantly for one minute. Gradually add in