o add more water if the potatoes are not completely immersed
heet with shortening. Place the phyllo sheets between two pieces
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.
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.
In a large saucepan combine corn, water, green or red bell
ay leaf.
Add Chicken,corn, bacon, cayenne and roasted red
arge slow cooker, layered in the order they are listed (potatoes
up corn oil
round turkey and break up the meat; cooking until no longer
>the potatoes and remove the kernels of corn from the
en with cooking spray; add the oil, and place over medium
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.
>the corn from the freezer to take some of the chill off while preparing the
nd set aside.
Beat the butter and shortening together (using
ew raisins or nuts in the bottom of tart shells.
eserve 1 cup corn; set aside. Place the remaining corn and 1 cup
Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served.
Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own.
Also, this makes a nice base for Manhattan Clam Chowder.
In a large saucepan, cook the bacon over medium heat until
b>the kernels from the ears of corn. (I know that cutting kernels from corn
Set the oven rack in the center and preheat the over to 425\