|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Results 111 - 120 of about 970 for corn chowder for 20
Cook potatoes 15 ... in butter. Add corn, flour, water. ... cup at a time. Let boil gently, stirring frequently. Add ham, potatoes and cheese. Heat well.
Chop bacon and ... celery, onion, potatoes, corn to pot. Pour ... a slow boil or until soup thickens. Add bacon. Simmer few more minutes. Serves 4 to 5.
Fry bacon in ... and saute. Add corn and seasonings and ... slowly. Do not boil. Stir a little hot mixture into egg yolks. Then add to hot mixture. Add butter.
Simmer potatoes and ... to a simmer for 10 minutes. Return ... chicken stock. Add corn and bacon bits. Simmer for 20 minutes. Remove from ... and pepper. Serves 12-15.
Note: For uniform appearance, all ... approximate size of corn kernels. In Dutch ... minutes. Add pinch salt and pepper. (Stir occasionally while cooking.)
Saute onion and ... until potato cubes are tender. Add milk and corn; bring to a boil. Serve in warm bowl and sprinkle with parsley, if desired. Serves 4-6.
Fry bacon until ... tender (15 to 20 minutes). Stir in milk, corn, salt and pepper. Cook over medium heat, stirring frequently until thoroughly heated.
Combine water, potatoes, ... cheese melts and sauce begins to thicken. Combine contents of both kettles and add the creamed corn. Warm, but do not boil.
In large saucepan ... keep drippings. Drain corn, keep liquid. ... tender. Add soup, milk and bacon. Heat through. Season to taste with salt and pepper.
About evaporated milk: ... add peppers and corn. 2. Add ... heat it, gently! - to eating temperature. Preparation time: about 50 minutes. 3 to 4 servings.
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