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 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.
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.
Cut sausage into rounds and flatten by hand. Brown in large stockpot. When sausage is done, remove from drippings and set aside.
Heat a Dutch oven over medium-high heat. Cook and stir sausage, onion, and celery in the hot Dutch oven until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Mix potatoes, chicken broth, salt, and pepper into sausage mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 10 minutes. Add whole kernel corn, cream-style corn, evaporated milk, paprika, and cayenne pepper; simmer until heated through, 5 to 10 more minutes.
Slice sausage into 1/4-inch thick
Over medium-high heat, brown and crumble sausage in soup pot. While sausage begins to brown, add onions and red peppers, cook until tender and sausage is no longer pink.
Drain off excess dripping.
Add flour, stir well into mixture and cook 5 to 6 minutes.
Add milk and combine with sausage mixture.
Add cream corn and simmer for 20 to 25 minutes until base thickens.
Add garlic powder, salt and pepper.
Refrigerate leftovers.
Makes 4 to 6 servings.
Cook sausage and onion until sausage is brown.
Drain.
In Dutch oven, add to sausage and onion the potatoes, water, salt, pepper and marjoram.
Bring to a boil.
Cook until potatoes are tender, about 15 minutes.
Add 2 cans of corn and milk.
Heat through.
Serves 6.
Delicious.
Cook sausage in a medium saucepan.
Combine soup, milk, onions, corn and cooked sausage.
Cook over medium heat 5 minutes, stirring occasionally.
After 5 minutes, add cheese and hot sauce. Cook until cheese has melted.
In a 3-quart saucepan over medium heat, cook sausage until brown.
Spoon off fat.
Add onions and cook 1 minute, stirring occasionally.
Stir in soup, milk, corn, cheese and hot pepper sauce, stirring occasionally, until hot.
Saute celery and onion in margarine.
Add the sausage and combine with remaining ingredients.
Heat on low until cheese melts.
Brown sausage. Drain. Add onions. Cook 1 minute. Place in crock-pot, adding other ingredients. Place cheese on each serving.
Cook onion in margarine.
Blend in flour, salt and pepper. Add milk, stirring until bubbly.
Add sausage, corn, lima beans and potato.
Simmer until thickens.
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.
Mix sausage, corn, tomatoes, crumbs, onions and pepper.
Bake in a greased 1 1/2-quart casserole dish.
Bake at 350\u00b0 for 25 to 30 minutes.
unction. Add olive oil. Add sausage and bacon to the hot
cayenne pepper, and diced andouille sausage into the onion mixture; continue
ender. Add the corn and simmer until corn is heated through.