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Stephanie da Silva's Corn Chowder Collection
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/4 cup chopped celery
10 3/4-ounce can condensed cream of chicken soup
8 3/4-ounce can whole kernel corn
/2 cup milk
/2 cup shredded American cheese
tablespoons chopped pimiento
In a saucepan combine chicken, onion, celery, and 1/4 cup water. Bring
to a boil, reduce heat. Cover and simmer 15 to 20 minutes. Remove
chicken; when cool, cut off meat and chop. Return meat to broth; stir
in remaining ingredients. Cook, uncovered, for 10 minutes.
Corn Chowder
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pound can cream-style corn
slices bacon, cut in 1/2-inch pieces
/4 cup chopped onion
1/4 cup chopped celery
1/2 cups diced cooked potatoes
1/2 teaspoons salt
/8 teaspoon pepper
/8 teaspoon thyme
cups milk
cup water
tablespoons butter
Fry bacon in skillet until almost crisp. Add onions and celery. Saute
until tender; drain. Combine bacon mixture, potatoes, water, salt,
pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and
corn. Heat thoroughly; do not boil. Top each serving with 1 teaspoon
butter.
Corn Chowder
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cups (1 liter) corn kernels, cut from 8 large ears
medium-sized potatoes, cut into 1/2 inch (1 cm) cubes
small Bermuda onion, finely chopped (1 cup [1/4 liter])
1/2 cups (625 ml) water
cups (1/2 liter) chicken broth
tablespoons (75 ml) butter
cups (1/2 liter) hot milk
salt and coarsely ground pepper
cayenne pepper
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cup (1/4 liter) heavy cream
http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/sds-cornchow-coll.html (4 of 6) [12/17/1999 12:01:40 PM]
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