|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
Results 1 - 10 of 43 for potato frozen corn soup
Result Page: 1
into 1/4 inch ... are tender. Add corn and evaporated milk ... stirring occasionally until soup is thickened. Be ... Add 1 package frozen chopped broccoli for ... New England clam chowder.
In a large Dutch oven or soup pot, melt 2 ... thawed broccoli and corn. Continue to ... the soup. The frozen corn can be ... cream-style corn, if desired.
Place potatoes in ... In bowl, combine soup and milk. Pour ... with foil. Bake at 375 degrees for 1 1/2 hours. Garnish with parsley. Makes 6 to 8 servings.
Mix together in ... or casserole dish soup, corn (thawed and strained) ... Also optional: French fried onions - spread on top of casserole before cooking.
Using a skillet ... Stir in the corn, turkey, soup, catsup and ... over top. Bake, uncovered in a hot oven, 425 degrees for 25 minutes. Makes 6 servings.
In roaster pan, ... tender. Blend in soup, cream cheese ... then add shrimp, corn, mushrooms. Bring ... gently 10 minutes or more, stirring occasionally.
In saucepan, cook ... until tender. Blend soup, cream cheese and milk. Add shrimp and corn. Bring to ... heat and cover. Simmer 10 minutes or until done.
In saucepan, cook ... tender. Blend in soup, cream cheese, and milk. Add shrimp and corn. Bring to ... until done. Stir occasionally. Makes about 7 cups.
Put water, butter, corn, carrots, onion ... 10 minutes. Add milk, potato soup and cheeses. Heat on low until cheese is melted and it is hot. Do not boil.
Combine the potato soup, corn, milk, salt ... heat to serving temperature, stirring frequently. Add the crab meat and parsley and heat through. 6 servings.
Result Page: 1
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