Time 1h10m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes. Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
Time 55m Yield 8 servings Number Of Ingredients 12 Steps:
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
Time 30m Yield Makes 8 servings, about 1 cup each. Number Of Ingredients 8 Steps:
Cook and stir franks, green peppers and onions in butter in large saucepan on medium-high heat 5 to 7 min. or until vegetables are crisp-tender, stirring frequently. Add remaining ingredients; mix well. Simmer on low heat 10 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
Yield Makes 5 cups Number Of Ingredients 7 Steps:
Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups. Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes. Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.
Yield 6 serving(s) Number Of Ingredients 14 Steps:
Saute onion and celery in margarine. Add potato, water, salt, frankfurters, bay leaf and thyme. Cover and simmer until potatoes are almost tender. Add corn. Blend flour and cold milk into a smooth paste. Add a little of the vegetable mixture to this and stir slowly into vegetable-frankfurter mixture. Simmer 5 minutes. Add hot milk and blend. Garnish with peas. Serves 6.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn. Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes. Add both corns and the evaporated milk and bring to a steaming heat. Don’t boil. Note: You can substitute the fresh corn with a canned peg corn or frozen corn. Garnish with parsley and serve.
Time 1h10m Yield 10 Number Of Ingredients 13 Steps:
Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned. Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes. Mix together flour and a little water to form a paste. Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in hot dog slices and 2-1/2 cups milk. Combine flour and remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted.
Time 40m Yield 10 servings. Number Of Ingredients 10 Steps:
In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.
Time 35m Yield 6 Number Of Ingredients 11 Steps:
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.
