Labels: Amish, celery, chowder, corn, dinner, easy, onion, potatoes, soup, stew
¶ 4/25/2008 06:07:00 AM 0 Comments
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| 1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepperMelt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.
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Labels: butter, carrots, chicken, chowder, corn, garlic, half-in-half, one-dish meal, onion, soup, warmth
¶ 12/03/2007 04:11:00 PM 0 Comments
1 - lb ground beef
1 – packet of taco seasoning
1 - can of ranch style beans
1 - can of sweet corn
1 - can of tomato juice
1- casserole dish
1or2 - boxes of Jiffy corn bread
(prepare this as instructed on back of box and preheat oven according to box) set aside
Preparation
Brown hamburger and add taco seasoning to meat while cooking. Drain grease and set aside
Mix corn, beans, and tomato juice together in a bowl.
(On the tomato juice I usually just pour it in the can of beans to measure it out)
Once the meat is done and drained add it to the corn, bean and juice mix. Stir and mix it all up.
Pour it into the bottom of the casserole dish and spread out evenly.
Next pour the cornbread mixture over the op of the meat mixture and spread evenly.
Bake at the recommended time and temp as directed on the box for the cornbread.
Enjoy!!
Thanks Deana!!
Labels: casserole, corn, corn bread, Mexican, taco
¶ 11/09/2007 03:31:00 PM 0 Comments
Labels: casserole, cheese, corn, easy, family recepie, garlic, hamburger meat, kids, linny's creation, macaroni, meal, mushrooms, onion, pasta, quick
¶ 10/11/2007 09:56:00 AM 0 Comments
Labels: beef, casserole, cheese, corn, easy, garlic, macaroni, meal, onion
¶ 6/29/2007 09:33:00 AM 2 Comments
Enjoy a new version of creamy risotto with corn and cheese.
Prep Time:5 min
Start to Finish:30 min
Makes:4 servings
3 3/4 cups vegetable broth (chicken broth may be substituted)
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (1 lb) Green Giant® Niblets® frozen whole kernel corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh or dried parsley
1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
2. Stir in rice and corn. Cook 1 minute, stirring occasionally.
3. Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
¶ 5/04/2007 07:33:00 AM 1 Comments
