Corn Chowder
By Becky
Perfect comfort food for a cold day. It is hearty and rich enough to be served with buttered french bread as a main dish, or as a starter to any meal
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Ingredients
- 1Q Half and Half
- 1 pint Heavy Cream
- 1 Vidalia Onion chopped
- 2 Potatoes cubed
- 1 Can Creamed Corn
- 1 Bag Frozen Sweet Corn
- 1 Bag Frozen Corn
- 2T Basil
- Salt and Pepper to taste
Details
Servings 8
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Place all ingredients in a large pot on medium heat. Simmer 20 minutes and serve
We like to use different kinds of corn...regular, sweet, yellow, white. We also love this with a piece of fresh crusty bread to dip into the bowl
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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