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
about 10 minutes. Stir in turkey and poultry seasoning.
Whisk
Cook bacon in 4-quart saucepan or Dutch oven until crisp. Remove and drain on paper towels.
Crumble bacon; set aside.
Pour off drippings; reserve 1/4 cup.
Saute onion in 1/4 cup drippings until tender; do not brown.
Add potatoes, chicken broth and salt; bring mixture to a boil.
Reduce heat, cover and simmer for 10 minutes, or until potatoes are tender.
Add turkey, undrained corn, cream-style corn, light cream and pepper; heat well.
To serve, garnish each bowl with bacon bits and parsley.
Makes 3 quarts or 9 servings.
In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
Saute onion slowly in butter until tender, but not brown.
Add potatoes, celery, water, salt and bouillon cube.
Cover and cook until potatoes and celery are tender, about 15 minutes.
Add milk, turkey and thyme.
Heat just before serving.
Stir in parsley. Makes 10 cups chowder, 8 to 10 servings.
Saute onion in oil till tender.
Blend in flour, gradually. Stir in turkey stock.
Blend well.
Add tomatoes, potatoes, green pepper, bay leaves, paprika, salt, thyme and cayenne.
Stir to combine.
Bring to boil.
Cover and simmer 15 minutes.
Add turkey and corn and let simmer 45 minutes more.
Makes 10, 1 cup, servings.
In 3-quart saucepan, melt margarine. Add vegetables and saute until carrots are tender-crisp, about 5 minutes.
Add water, potatoes and broth mix.
Stir to combine and bring to a full boil. Reduce heat to medium and cook until potatoes are tender, about 10 minutes. Add corn and turkey.
Cook until heated through, about 5 minutes.
In a 6-quart saucepan, saute onions, pepper, celery slices and turkey in butter.
Add remaining ingredients.
Mix well; cover and simmer for 15 to 20 minutes.
Serves six to eight.
Heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
Serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.
Saute onion in oil
in
large kettle until transparent. Push to one side.
Add ground turkey and cook, stirring, until lightly browned.
Add
remaining
ingredients,
except
canned milk.
Stir well.
Cover.
Bring
just
to a boil, reduce heat and simmer for 30 minutes
or until potatoes are tender.
Just before serving, remove from
heat
and
slowly
stir in canned milk.
Makes 6 generous servings.
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.
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.
ize pieces.
Cook smoked turkey, pastrami and onion in soup
ntil glossy, stirring.
Add turkey, salt and pepper.
Stir
ize pieces.
Add chicken, corn, cilantro and sherry to the
ender. Add the corn and simmer until corn is heated through.
ou wish to serve the chowder, put the remaining two cups