May 17th, 2008 by alice
Tags: Chowder, Corn, Potato
INGREDIENTS
- 4largerusset potatoes
- 1cupcreamed corn
- 1/4cuponions, minced
- 1/4cupcarrots, shredded
- 1tablespoonparsley
- 1/4cupcooked ham, cut in cubes
- 1/4cup slicedsmoked sausage
- 1/2cupmilk
- 1teaspoon tony chachere’screole seasoning
- 1/4cup shreddedcheddar cheese
DIRECTIONS
- Peel and cut potatoes into cubes.
- cover with water in a large saucepan.
- cook until tender.
- remove from heat and carefully smash cubes without removing them from broth.
- Return saucepan to heat and all remaining ingredients except cheese.
- Cook over low fire for 30 minutes stirring frequently. If mixture is too thin thicken with a little potato flakes.
- Serve with a sprinkle of cheese in center of bowl.
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May 7th, 2008 by alice
Tags: , Corn, Tuna
INGREDIENTS
- 180gtuna in water
- 125gcreamed corn
- 1tablespoongreen onions, sliced
- pepper, to taste
- 4slicesbread
- butteror margarine, to coat
DIRECTIONS
- Plug in the sandwich maker to heat up.
- In a small mixing bowl combine drained tuna with creamed corn, green onions and pepper.
- Spread butter onto one side of the bread.
- Place 2 of these bread slices into the jaffle maker, butter side down. Top with tuna and corn filling.
- Place remaining slices of bread on top, butter side up.
- Cook until browned to your liking.
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April 24th, 2008 by alice
Tags: , California, Corn, Kitchen, Pizza, Soup, Tortilla, White
INGREDIENTS
- 3tablespoonsolive oil
- 1 1/2smallcorn tortillas, cut into 1-inch squares
- 1 1/2tablespoonsgarlic, minced
- 2tablespoonsonions, minced
- 1 1/2teaspoonsjalapeno peppers, minced
- 2cupswhite corn kernels
- 1 1/2lbs ripetomatoes, chopped
- 1/3cuptomato paste
- 2 1/2teaspoonsground cumin
- 1tablespoonkosher salt
- 1/8teaspoonwhite pepper
- 1/2teaspoonchili powder
- 1 1/2cupswater
- 1quartchicken stock
-
Garnishes
- 24corn tortilla chips
- 2cups shreddedcheddar cheese
- 1/2cupfresh cilantro, chopped
DIRECTIONS
- Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
- Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
- Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.
- Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn.
- Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
- To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
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April 4th, 2008 by alice
Tags: Casserole, Corn, Easy
INGREDIENTS
- 1 (15 1/4 ounce)canwhole corn, drained
- 1 (14 3/4 ounce)cancreamed corn
- 1/2cup meltedbutter
- 1/2cupsour cream
- 1/2teaspoonseasoning salt
- 1 (8 1/2 ounce)boxJiffy corn muffin mix
DIRECTIONS
- Preheat oven to 350 degrees.
- In large bowl, stir together ingredients until combined.
- Place combined ingredients into greased, two quart cassarole.
- Bake, uncovered, for 45 minutes, or until set.
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April 1st, 2008 by alice
Tags: Blend, Butter, Cajun, Cob, Corn
INGREDIENTS
- 4tablespoonsbutter, cut into pieces
- 1smallgarlic clove
- 1/8teaspooncayenne pepper
- 1/2teaspoonpaprika
- 1/8teaspoonsalt
- 1/2teaspoondried thyme
- 6earscorn, freshly cooked
DIRECTIONS
- In a food processor, combine all the ingredients, except the corn, and process until smooth.
- Spread the mixture on the hot corn or refrigerate for future use.
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