|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 31 for mexican corn soup
Result Page: 1
In a large ... chicken broth and corn; bring to ... stirring constantly. Spoon soup into bowls; garnish with remaining cheese and parsley. Makes 6 servings.
Combine corn and chicken stock ... cheese, stir until melted. Add chicken. Serve immediately, topping each bowl with a generous garnish of tomatoes. Serves 6.
Melt butter in ... Add processed cheese, corn and milk. Heat, ... is melted and soup is hot. Garnish ... and served this in a covered crock pot on high.
In blender blend corn and water (leave ... milk, salt, chilies and cream cheese. Bring to a boil. Lower flame and simmer 15 minutes, stirring occasionally.
Combine corn and stock in ... simmer another 4 to 5 minutes. Add cheese and whisk until completely melted. Stir in picante sauce and serve. Yield: 8 servings.
Combine corn and chicken stock ... minutes. Add cheese and stir until melted. Garnish with cilantro leaves; serve with hot tortillas or corn chips. 6 servings.
Combine first seven ingredients in a blender or food processor or puree. Then simmer slowly; add salt and pepper to taste. Add chicken and cheese; ...
Combine corn (thawed if frozen) ... minutes or till heated through. Remove from heat, add cheese, stir till melted. Sprinkle with parsley, chips and serve.
Brown onions in ... cream of mushroom soup, corn and milk together ... omitting salt, choosing 2% skim milk and "Healthy Request" cream of mushroom soup.
Combine cans of corn and soup. Add cheese. Melt and warm over low heat.
Result Page: 1
top of page