Tip: Try corn chowder for more results.
1 - 10 of 11 for baked corn chowder
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Make Corn Chowder: Using a ... into 2 1/2" biscuits. Place on ungreased baking sheet and bake for 12 to 15 minutes. Makes soup and biscuits for 8 servings.
Melt butter in ... recipe adding 1 (4 ounce) can creamed corn and substitute 1 pound block of Velveeta Mexican cheese (I use mild) for the grated cheese.
In medium saucepan, saute celery, onion and mushrooms (and peppers) until vegetables are crisp/tender. Stir in milk and soup until creamy. Add ...
In a large ... pepper, tomatoes and corn. Bring to ... Stir in chicken and rice. Cover and simmer 10 minutes. Stir in parsley. Makes 8 cups or 8 servings.
Melt butter in ... with the water, corn and bouillon cube. ... cup); add milk and cracker crumbs to soup; stir until soup returns to a simmer. Serves 6.
Make Corn Chowder: Using a ... 1/2 inch biscuits. Place on ungreased baking sheet and bake for 12 to 15 minutes. Makes soup and biscuits for 8 servings.
Melt butter in ... tender. Add tomatoes, corn and bouillon, sugar, salt and pepper and simmer 15 minutes. Add baking soda, milk and sliced olives and heat.
Steam lobster 17 ... more minutes. Roast corn kernals in an ... and add to chowder. Add: cream ... with salt and black pepper to taste. Serves 12 people.
In large pot, ... the pot. Place corn, creamed corn, ... and continue to stir. Reduce heat, simmer for about 15 minutes. Now your soup is ready to serve.
Preheat oven to ... casserole dish. Layer corn, zucchini and ... Pour over vegetables and cheese. Bake for 40 minutes or bake at 350 degrees for 30 minutes.
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