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Full Online Book HomeLearning KitchenSoups - Corn Chowder By Susand
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Soups - Corn Chowder By Susand Post by :rhodan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :917

Click below to download : Soups - Corn Chowder By Susand (Format : PDF)

Soups - Corn Chowder By Susand

5 slices bacon
1 medium onion, thinly slices
2 medium potatoes, pared and diced
bay leaf
1/2 to 1 tsp. curry powder (to your taste)
1/4 tsp. dried sage
1/2 tsp. cumin seed
1/4 tsp. nutmeg
4 to 5 Tbl. dry white wine
4 tsp. flour
4 Tbl. butter or marg
1/2 tsp. salt
1/4 tsp. pepper
2 Cups milk
1 (17 oz.) can cream-style corn

Fry bacon until crisp; crumble and set aside. Reserve 3 Tbl. bacon drippings.

Add onions and spices, cook until light brown. Add potatoes, wine and enough water to cover. Cook over medium heat 10 to 15 minutess, until potatoes are cooked.

In the meantime make a white sauce by blending the flour, butter or margarine, salt and pepper over low heat until bubbly, gradually add 2 Cups milk, stirring constantly. Boil and stir 1 minute until thick and smooth; stir in can of cream-style corn.

Add to potato mixture and heat through about 10 minutes.

Top each serving with crumbled bacon and shredded sharp cheddar cheese.

About 6 servings or 1 1/2 qts.

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Soups - Corn Chowder By Mamasue Soups - Corn Chowder By Mamasue

Soups - Corn Chowder By Mamasue
1/2 lb. bacon, diced 1 medium onion, chopped (about 1/2 cup) 1/2 cup chopped celery (with tops) 2 TBL. flour 4 cups milk 1 can (1 pound 1 ounce) cream-style corn. 1 (1 lb.) can potatoes, diced 1/2 tsp. salt 1/8 tsp. pepper In large saucepan, fry bacon until crisp; remove and drain. Pour all but 3 tablespoons drippings from saucepan.Add onion and celery to drippings in pan; cook and stir until onion is tender. Remove from heat; blend in flour.Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat

Soups - Corn Chowder By Lauraa Soups - Corn Chowder By Lauraa

Soups - Corn Chowder By Lauraa
2 (11-ounce) cans Mexican-style corn, drained 1 (10-3/4 ounce) can cream of potato soup, undiluted 1-1/3 cups milk 1 Tablespoon butter 1/2 teaspoon pepper 4 slices bacon 2 green onions, sliced Combine first 5 ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. Meanwhile, place bacon on a microwave-safe rack in a baking dish and cover with paper towels. Microwave on High for 4 minuites or until crisp. Drain the bacon and crumble.