|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 140 for corn chowder evaporated milk
In a skillet, ... Stir in creamed corn and evaporated milk. Add 1 ... with salt and pepper. Simmer 15 minutes and remove from heat. May serve warm or cool.
into 1/4 inch ... are tender. Add corn and evaporated milk (Fresh milk or ... gradually add to chowder. Cook, uncovered ... quick New England clam chowder.
Peel and dice ... pot, add onions, milk, ham, cream ... occasionally. Add cream-style corn, salt and ... is an easy chowder made with left-over ... have on your shelves.
Sauté diced onions ... from whole kernel corn. Add 1/2 ... and pepper to taste. Hint: If thicker chowder is desired, use cream in place of canned milk.
Saute bacon and ... potatoes, water, and corn (if fresh). Boil until ... done. Add remaining ingredients and reheat (do not boil). Garnish with parsley.
In Dutch oven ... Bring to boiling, reduce heat & simmer just until potato is tender, about 15 minutes. Add corns and evaporated milk. Heat through.
Fry bacon in ... and saute. Add corn and seasonings and ... from oven, add milk and heat slowly. ... into egg yolks. Then add to hot mixture. Add butter.
Drain seafood, reserve liquid. In large kettle saute bacon and garlic until bacon is crisp. Add potatoes, liquid from seafood, wine and seasonings. ...
Drain and flake ... nearly tender. Add peas and cook 5 minutes; add flaked salmon, corn and evaporated milk. Heat through, sprinkle with parsley. Serves 4-6.
Cube potatoes and onions. Boil with water, salt and pepper. Add corn, milk and butter. Bring back to boil. Serve.
top of page