|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
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.
Combine cans of corn and soup. Add cheese. Melt and warm over low heat.
In a large saucepan combine frozen corn, sweet pepper, ... desired garnish each serving with peanuts and raisins or apple slices. Makes 8 to 10 servings.
Cut salt pork ... 5 minutes. Add corn, including liquid, ... potatoes are tender, 20-25 minutes. Remove ... bacon is used, increased salt to 2 teaspoons.
Sauce: Melt butter ... sauce thickens. Put corn, onion and ... over boiling water 20-25 minutes. Cool ... then add to chowder. Season to ... and butter. Serves 8.
Fry bacon until ... tender (15 to 20 minutes). Stir in milk, corn, salt and pepper. Cook over medium heat, stirring frequently until thoroughly heated.
Saute onion slices in melted butter until tender. Add corn, light cream, ham, salt and pepper. Heat to serving temperature. Serves 4-5.
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.
Note: For uniform appearance, all ... approximate size of corn kernels. In Dutch ... minutes. Add pinch salt and pepper. (Stir occasionally while cooking.)
Heat oil in ... boil, stir in corn and simmer gently, partially covered for 5 minutes. With ... necessary to bring chowder to a medium ... of diced red pepper.
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