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Cheesy Potato and Corn Chowder
In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, ... [... more]
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Cheesy Vegetable Chowder
In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes. Stir in corn, peas and green beans and continue to cook on low ... [... more]
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Corn Cheese Chowder
Using a saute pan over medium heat, saute onion in butter until tender. Add milk and stir until thickened. Add corn, cheese and season with salt and pepper. Cans of cream-style corn and processed American cheese are stirred gently into a ... [... more]
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Bacon Corn Soup
In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and 1/4 cup ... [... more]
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Corn and Cheddar Chowder
In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and ... [... more]
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Bonnie Miller
In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring ... [... more]
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Creamy Corn Soup
In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the ... [... more]
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Rosemary Corn Soup
In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; ... [... more]
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