#3637 - Corn and Egg Soup

(by Shirley McNevich)

2 - 15oz. cans cream style corn
29-30oz. chicken broth
2 beaten eggs
2 TBSP cornstarch
1/4 cup water
1 - 10oz. can corn kernels (drained; optional)
salt and pepper (to your taste)

In a Dutch oven add all of the cream style corn and the chicken broth--cook/stir over medium heat until boiling, then reduce heat to simmer. In a bowl whisk the water and cornstarch together. Add the cornstarch mixture to the soup--stir well. Slowly add the beaten eggs to the soup while whisking. Add the drained corn kernels--cook/stir until soup is hot and thickened. Taste--add salt and pepper to your taste.

#3626 - Zucchini Chowder

(by Shirley McNevich)

4-8 slices cooked bacon (crumbled)
3/4 cup chopped green onions
1/4 cup chopped celery
1lb. zucchini (peeled and chopped)
1lb. frozen corn kernels (thawed and drained)
2 1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded sharp cheddar cheese
other seasonings to your taste

Cook the bacon in a Dutch oven but save 2 tsp. of the bacon drippings. Crumble the bacon. To the 2 tsp. bacon drippings in the Dutch oven add chopped onions, celery and zucchini--cook/stir over medium low heat until vegetables are tender. Reserve 1 cup of the drained corn. In a blender add the UNreserved corn and 1 cup of milk--blend well. Add remaining 1 1/4 cups milk, the salt and the pepper to the blender mixture--blend well. Pour the blender mixture into the soup--stir well. Add the crumbled bacon, reserved corn and shredded cheese to the soup--cook/stir until soup is hot. Taste--add more seasonings to your taste. If broth is too thin, add a ladle of broth to a bowl and whisk in a tsp. cornstarch, then add it to the soup and stir well. Repeat if necessary.

#3519 - Parmesan Creamed Corn

(by Shirley McNevich)

20oz. corn kernels (thawed and/or drained)
1 cup heavy cream
1 tsp. salt
2 TBSP white sugar
1/4 tsp. fresh ground black pepper
2 TBSP butter
1 cup whole milk
2 TBSP flour
1/4 cup fresh grated Parmesan cheese

In a bowl add the milk and flour--whisk to mix. In a skillet over medium heat add heavy cream, salt, white sugar, black pepper, butter and drained corn kernels--stir. Slowly add milk mixture while stirring--cook/stir over medium heat until mixture thickens. Remove from heat--add fresh grated Parmesan cheese. Serve right away.