Corn Chowder Soup Recipe

I'm out for tea, another day and had corn chow for my departure.

It is very delicious .. Find out how to do .. it was green ..

Corn Chowder

1 onion, chopped
1 green pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can creamed corn
Evaporated milk 1 box
Salt and pepper

In a skillet, sauted onion and green pepper in butter until onion is translucent. Add potatoes and water and simmer until potatoes are tender, about 15-20 minutes.

Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk). Season to taste with salt and pepper.

Simmer 15 minutes and remove from heat. Can serve hot or cold.

The original recipe calls for a slice of bacon, but you can add a little bacon instead, if you have on hand, or just add a little more butter.
Corn Chowder

1 tsp tablespoons unsalted butter
1 slice of bacon or 1 teaspoon teaspoon bacon fat (substitute 1 / 2 c. butter for vegetarian option)
1 / 2 large yellow onion, chopped (about 1 / 2 cup)
1 / 2 large carrot, chopped (about 1 / 3 cup)
1 / 2 stalk celery, chopped (about 1 / 3 cup)
Three ears of sweet corn, kernels removed from cobs (about 2 cups), reserved cobs (see the steps taken corn off the COB)
1 bay leaf
3 1 / 2 cups milk, whole or low fat
1 medium potato Yukon Gold or Russet, peeled and diced
1 / 4 red pepper, chopped (about 1 / 4 cup)
Kosher salt and freshly ground pepper
Half teaspoon fresh thyme leaves

In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for the vegetarian option, just add more butter) and fry until the bacon renders its fat, but does begin to brown, 3 or 4 minutes. Add onion and saute for 4 to 5 minutes until tender. Add carrot and celery and cook for 4 or 5 minutes more.

2 Break the corn cobs in half and add to saucepan. Add milk and bay leaf. Bring to a boil and reduce heat to simmer bare. Cover pan and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a simmer (on our stove we had to use heat "setting) to avoid burning the milk on the bottom of the pan.

3 Discard the stems, the strip of bacon, and bay leaf. Increase heat, add potatoes, red pepper, 1 teaspoon salt, pepper to taste, bring to a boil and reduce heat to maintain simmer for 15 minutes, or until the potatoes are soft near the fork.

4 Raise the heat, add corn kernels and thyme. Bring to a boil, reduce heat and simmer for 5 minutes.

Serves 4.

Corn Chowder

5 slices bacon, fried and chopped, juices reserved
1 tsp onion
2 v. chopped potatoes
1 / 2 c. water
16 oz can creamed corn
16 oz can whole kernel corn, liquid reserved
10 3 / 4 ounce can cream of mushroom soup
2 v. milk
Add salt and pepper to taste.

In a large skillet sauce, onion in bacon grease sauted until soft and transparent. Add potatoes, water and reserved liquid from corn. Simmer until potatoes are tender. Add remaining ingredients, season to taste, heat. Serve with crumbled bacon on top. Makes 6 to 8 servings.

I guess you can add one or two drops of green food coloring, then it would be green.

Corn Chowder

1 can cream of celery
1 can cream of potato soup
1 can whole kernel corn
2 v. Fifty-fifty
Salt and pepper to taste
1 can New England clam chowder

Mix all ingredients in a large saucepan. Heat to blend, eat with crackers.