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
Melt butter with olive oil in pot.
Add celery, bell pepper and onion.
Cook for 5 minutes.
Add hash browns, corn, and green chilis.
Cook for another 5 minutes.
Combine all dry ingrediants.
Add to pot and stir for 1 minute constantly.
Add chicken stock and bring to boil.
Reduce to low and simmer for 5 minutes.
Add cream and let simmer 2 more minutes stirring frequently.
Ready to serve.
Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
Place the shoepeg corn and fresh corn into a large pot with
owl, squeeze lime juice over corn and mix in zest with
Heat olive oil in a large heavy-bottom soup pot. Saute corn, onions, carrots, celery and bell pepper over medium heat for 20 minutes or until soft. Add serrano pepper and spices. Stir to mix well and cook 5 minutes longer. Add stock and cream; mix well. Reduce heat and simmer for 45 minutes to 1 hour. Serve hot.
oft.
Add the cream, corn, cayenne and bay leaf. Simmer
Cook the onion and scallions in olive oil in a large soup pot until soft (5-7 minutes). Add the garlic, red pepper and paprika. Add the liquid smoke and cook an additional 2 minutes, stirring often.
Stir in the broth and add the potatoes. Bring to a boil. Cook for 15 minutes, or until potatoes are soft.
Stir in the corn and half-and-half. Bring to a boil. Reduce heat and simmer 15 minutes.
Transfer half the soup to a blender and puree until smooth.
Return to the pot, add the salt and pepper and stir to combine.
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.
Heat oil in a large saucepan on medium heat. Saute onion, chili pepper and coriander for 4 mins, until onion softens. Stir in chopped bacon and cook 3-4 mins, until golden.
Mix in potato and corn kernels. Stir in milk, stock and creamed corn. Bring to a boil. Reduce heat to low and simmer for 20 mins, until potato is tender. Season to taste. Top with cheese and cilantro.
nd mix well.
Add corn and milk. Stir. Add seasoned
ender. Add the corn and simmer until corn is heated through.
Stir in edamame, creamed corn, and half-and-half. Season
ou wish to serve the chowder, put the remaining two cups
ime add your chicken and corn.
At this time you
mall saucepan, combine 1 cup corn oil and 1/4 cup
5 minutes.
Cook the corn according to the package directions
until crisp. Add onion and corn; cook, stirring, until just tender