#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.

#2797 - Cheese Corn Casserole

(by Shirley McNevich)

1 - 8oz. Breakstone's sour cream
1/2 cup softened butter
1 - 15oz. can creamed style corn
1 - 15oz. can whole kernel corn (drained)
1 - 8oz. box Jiffy corn bread mix
1 or 2 cups shredded cheddar cheese

In a bowl add sour cream and softened butter--stir to mix. Add creamed style corn, whole kernel corn and corn bread mix--stir to mix. Pour mixture into a 1 qt. greased casserole dish. Bake at 350 degrees for 35-40 minutes. During last 5 minutes of cooking time, spread the shredded cheese over the top so it melts before removing it from the oven.

#2633 - Sausage and Corn Chowder

(by Shirley McNevich)

1 1/2 cups milk
1 - 14oz. can DelMonte cream style corn
1 cup smoked sausage pieces
1lb. red potatoes (washed, peeled and diced)
1 - 15oz. can DelMonte whole kernel corn (drained)
1 cup shredded cheddar cheese

Cut sausage into coin shaped pieces, then cut each coin shaped piece into quarters. Add sausage pieces to a measuring cup until you have 1 cup (more if you wish). In a skillet over medium heat add sausage pieces--cook/stir until sausage is browned. In a pot add the diced potatoes and 1 tsp. salt--cover with water, bring to a boil, then cook diced potatoes until tender. Drain the potatoes but do not rinse them. In a Dutch oven add milk and cream style corn--stir. Add cooked sausage, cooked potatoes and whole kernel corn--stir until mixed. Turn heat to medium--cook/stir until mixture is hot. Add shredded cheese--stir until melted.

#2111 - Baked Corn and Broccoli

(by Shirley McNevich)

1 - 15oz. can cream style corn
1/2 cup milk
2 TBSP white sugar
1 - 10oz. box frozen chopped broccoli (thawed and drained)
1 small onion (chopped)
2 beaten eggs
2 TBSP flour
1/2 tsp. salt
2 slices buttered bread (broken into bite sized pieces)

In a bowl add milk, white sugar, flour, beaten eggs and salt--stir. Cook the broccoli according to box directions--drain. Grease a 2qt. casserole dish. Add corn to the greased dish. Add broccoli and chopped onions to corn--stir to mix. Add egg mixture to corn mixture--stir. Bake at 350 degrees for 30 minutes. Remove from oven, place buttered bread pieces over the top, return to oven and bake 30 minutes longer.

#884 - Cream Cheese Corn Souffle

(by Shirley McNevich)

2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cut into small cubes)
1 - 15.25oz. can DelMonte whole kernel corn (drained)
1 - 14.75oz. can DelMonte cream style corn
1 - 8.5oz. package Jiffy corn muffin mix
2 eggs
1 cup shredded cheddar cheese

Put butter in a microwave safe bowl and microwave on high until melted. Remove from microwave and add cream cheese cubes--return to microwave and microwave on high for 15-20 seconds. Remove from microwave--stir until smooth. Add drained whole kernel corn and the cream style corn to the cream cheese mixture--stir. Place eggs in a cup--beat. Add beaten eggs and muffin mix to the corn mixture--stir. Grease a 9 x 13 baking dish--pour entire mixture into the baking dish. Bake at 350 degrees for 30 minutes--remove from oven, sprinkle shredded cheddar cheese on top and return to oven--bake 10 more minutes.

#837 - Corn and Broccoli Casserole

(by Shirley McNevich)

1/2 cup chopped onion
1 tsp. butter
2 tsp. butter (melted)
2 cups broccoli florets (fresh or frozen--either way, cook and drain broccoli before adding
1 - 14.75oz. DelMonte cream style corn
1 beaten egg
1/3 cup milk
1 cup bread crumbs

In a skillet add 1 tsp. butter and the chopped onion--cook over medium heat until transparent. Add cooked broccoli to the chopped onions--stir. Grease a casserole dish and pour the broccoli mixture into the casserole--set aside. In a bowl add creamed corn, beaten egg and milk--stir. Pour egg mixture over the broccoli mixture in the casserole. Add the 2 tsp. melted butter and bread crumbs to a bowl--stir. Sprinkle bread crumb mixture over the top of the casserole. Bake uncovered at 350 degrees for 20-25 minutes or until crumbs are browned.

#652 - Potato Corn Soup

(by Jane Rebuck - friend)

1/2 lb. bacon (fried)
6 red potatoes
1 - 14.75oz. DelMonte cream style corn
3 hard boiled eggs
2 TBSP Parkay margarine
1 - 12oz. can Carnation evaporated milk
1 - 12oz. can regular milk (use empty Carnation milk can and fill it with regular milk)
1 tsp. salt
1/2 tsp. pepper

Fry the bacon, place on paper towels to catch the grease, and crumble the bacon--set aside. Peel and dice the potatoes--place them in a saucepan with 1 tsp. salt and cover them with water. Bring to a boil, then boil for 15-20 minutes--test with a fork for tenderness. Drain the potatoes and set aside. Hard boil the eggs, let them cool and chop into small pieces. In a large pot add crumbled bacon, cooked potatoes, can of cream style corn, chopped eggs, 3 TBSP Parkay, Carnation milk, regular milk, salt and pepper. Stir until mixed, then cook on LOW heat until hot while stirring. If soup is too thick add more regular milk.

#545 - Baked Corn

(by Helen L. [Orwig] Clark)

1 14-16oz. can cream style corn
5 TBSP white sugar
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg
1/2 cup regular milk
2 beaten eggs
dash of cinnamon
2 TBSP melted butter

In a large bowl add corn, white sugar, flour, salt, pepper, nutmeg--stir well. Add the milk and stir. In a separate container beat the two eggs, then add the beaten eggs to the corn mixture and stir. Pour entire corn mixture into a baking dish and sprinkle a dash of cinnamon and 2 TBSP melted butter over the top. Place baking dish on a cookie sheet to catch any spillage while baking. Bake uncovered at 350 degrees for 1 hour.

#403 - Cream Corn Tuna Chowder

(by Shirley McNevich)

1 diced onion
1 TBSP butter
1 large potato (peeled and diced)
1 cup chicken broth
1 - 14 .75oz. can Del Monte cream style corn
1 - 6.5oz. can water packed tuna (drained and flaked)
2 cups milk

In a 2qt. saucepan, add butter and diced onion--saute until soft. Add chicken broth and potatoes--cover and simmer 15 minutes or until potatoes are tender. Add corn, tuna, and milk--stir and heat just until hot. Do not not boil or put lid on the saucepan. Serve with crackers.