Cream of Corn Soup

Cream of Corn Soup Recipe

1 can (15 oz) cream style corn

1 can (15 oz) sweet corn kernels

5 cups and a bit more milk

2 cubes chicken bouillon

1/2 onion, chopped

3 Tbsp butter

4 Tbsp All-purpose flour

salt and pepper to taste

1. Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.

2. Add flour and stir well.

3. Add milk and chicken bouillon.

4. Let it come to a boil. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally.

5. Add cream style corn and sweet corn kernels.

6. Heat on medium-low for another 5-10 minutes (if using other vegetables, add now).

7. Add salt and pepper to taste and continue to simmer for an additional 5 minutes till heated through.

Corn and Black Bean Salsa

Corn and Black Bean Salsa

1 can of Black Beans, drained and rinsed
2 cans of vacuum packed super sweet corn (Green Giant is the BEST!)
1 can super sweet white shoepeg corn (again, Green Giant.)
1 large tomato, diced
1 avocado, diced
1 red onion, diced
2 cloves garlic, crushed
2 jalapeno peppers, diced super small
Juice from 1 lime
1 to 2 tsp of cumin
Salt and Pepper

1. Mix all ingredients together and eat with chips!

Bacon Fried Corn

Packed with heavy cream, butter, bacon, and bacon fat. . .this is not a very healthy veggie. But for the Holidays, it sure is a delicious one! I mean, really, how can you go wrong with this combo?

Bacon Fried Corn

6 slices bacon
2 to 4 Tbsp butter
1 10oz bag of frozen corn, thawed
2 Tbsp finely chopped onion
1 to 2 Tbsp sugar
1/3 cup heavy whipping cream
Salt
Pepper

1. Chop bacon into tiny pieces. Fry until crisp.

2. Save 2 Tbsp of bacon fat.

3. In a separate saute pan, melt butter.

4. Add in corn, onion, and 2 Tbsp bacon fat.

5. Sprinkle on the sugar, salt , and pepper.

6. Add in the cream, and stir continually until corn is tender and slightly browned.

7. Toss with crumbled bacon and serve.

Pesto Mac

If you haven't already noticed, I'll go ahead and point it out for you. I'm a HUGE fan of quick meals, few ingredients, and one-dish-wonders. In this dish you get your carb, meat, and veggie all in one. It's a really quick to make dinner that will please everyone. I know. . .at first glance it sounds like an odd combo, but it's really good. The sweetness of the corn with the pesto is addicting! I found it in a Simple and Delicious Magazine a few years back and we make it often. The original recipe called for quite a bit of cheddar cheese mixed into the pasta, which made for a gloppy mess. Insead, we sprinkle, (generously) with reduced fat parmesan cheese.

Pesto Mac
1 cup equals 5 Weight Watchers Points (Using the healthy pasta.)

1/2 of a 16oz box of macaroni, (I used the Barilla Plus twisty elbows.)
3/4 cup pesto (I used Classico Traditional Basil Pesto.)
1 10oz bag of frozen sweet corn (I like Green Giant, Super Sweet Corn.)
2 cups cooked, thinly sliced chicken
salt
pepper
parmesan cheese

1. Cook macaroni according to box directions.

2. While macaroni is cooking, steam corn in the microwave for 4 minutes.

3. Drain pasta, toss with pesto, corn, and chicken.

4. Season with salt and pepper, and top with parmesan cheese.

Creamy Chicken Cracker Bake

This is homey comfort food. Warm, creamy, crunchy, goodness. Extremely easy to make with ingredients that everyone has on hand.

Creamy Chicken Cracker Bake
3 cups cooked, diced, chicken
1 can cream of chicken soup
1 cup sour cream
1 Tbsp poppy seeds
1/4 tsp pepper
1/4 tsp salt
1 1/2 cups frozen corn
1 sleeve crushed Ritz or Club crackers
1/4 cup melted butter

1. Mix together soup, sour cream, poppy seeds, salt, and pepper.

2. Stir in corn and chicken.

3. Spread in a baking dish.

4. Top with crushed crackers.

5. Pour melted butter over the top of the crackers.

6. Bake at 350 for about 30 minutes.

Bacon Chicken and Corn Chowder

Bacon Chicken and Corn Chowder

1lb bacon, chopped and fried crisp
2 boneless, skinless chicken breasts, cooked and diced
4 Tbsp butter
1 onion, chopped
1 red pepper, chopped
salt and pepper
1/2 cup flour
3 cups chicken broth
2 cups heavy cream
5 cups corn (you can use canned, but I used fresh, cut off the cob.)

1. Melt butter

2. Saute onion and red pepper in butter until tender, but not mushy.

3. Add in flour and mix, coating the onion and pepper.

4. Slowly pour in the chicken broth and heavy cream.

5. Add in corn, bacon, and chicken.

6. Bring to a boil, and then reduce heat and simmer for 20 minutes.

"Leftover" Summertime Steak Salad

I threw this salad together with leftovers from last nights dinner. It was great, with all the salty and savory flavors, I have to say, the corn is what made this salad. It added that "something sweet" that was needed. It was a hit. . .with Dave and I anyhow. The kids dissected and picked from it what they wanted to eat, and tossed the rest.

"Leftover" Summertime Steak Salad

Chopped Iceberg Lettuce
Thinly Sliced Steak, "Leftover" from last nights dinner
Hard boiled eggs
Grape Tomatoes
Sliced Green Peppers
Sliced Onion
Sliced Cucumbers
Corn, cut off of the cob, "Leftover" from last nights dinner
Shredded Cheese
Seasoned Garlic Croutons

1. Layer lettuce with all the toppings you wish.

2. Drizzle generously with Homemade Buttermilk Ranch Dressing

Perfect Corn on the Cob

Is there a better summer time staple than Corn on the Cob? Not in my house! We eat it a lot, because it's usually inexpensive, quick to prepare, and it just screams summer. Everyone knows how to prepare corn on the cob, however, a lot of people tend to overcook it. Here's a no-fail way to prepare corn.

Perfect Corn on the Cob

1. Bring a large pot of water to a boil.

2. Once water is boiling, toss in a few tablespoons of sugar. (This is the secret! A tip I learned from my younger sister Kim actually.)

3. Toss in your corn, and boil for only 3 or 4 minutes. This helps keep the corn crisp, yet tender, hot, and sweet!

4. Butter it, salt and pepper it, and dive right in!


Here's another little Tip: If you have leftover cobs of corn, cut the corn off the cob, and save it! It's tastes just as fresh and crisp the next day. We like to top our salads with extra corn, make some corn salsa, or toss it in some soup.