Colonial Corn Chowder #424 - $9.95
Heart-Healthy Suggestions - These are low-fat ideas for preparing our Corn Chowder. Use 8 cups of chicken broth at the beginning of cooking instead of adding 2 cups of milk toward the end of cooking. Omit the butter completely or cut to 1 Tbsp. The flavor is still rich and good. Use low-sodium chicken broth. Cooking diced chicken in the Chowder adds extra flavor to Chowder naturally!
Corn and Chicken Pot Pie - Make your Supper Simple!
1 package Colonial Corn Chowder
6 cups chicken broth
2 1/2 cups milk
2 Tablespoons butter
1 can of biscuits
- Prepare Colonial Corn Chowder according to directions using the broth milk and butter.
- Tear biscuits into pieces in a 9x13 inch buttered baking pan.
- Pour 3 to 4 cups of cooked Chowder over biscuits and bake at 350 degrees for 25 minutes or until biscuits are browned on top.
- Serve warm with peas or green beans to a happy family!
- Variation: Add chicken to the Chowder mixture before you pour over the biscuits.
April Savell - Mississippi
Colonial Corn Chicken Serves 6 - 8
6 to 8 boneless, skinless chicken breasts
1 cup uncooked rice
4 cups prepared Colonial Corn Chowder
- Put chicken in buttered baking dish.
- Scatter rice over the chicken.
- Pour Chowder mixture evenly over the rice and chicken.
- Cover and bake at 350 degrees for about 40 minutes until rice is done. Serve hot with a green salad tossed with Vidalia Dressing.
Seafood Chowder Serves 6 - 8
1 package Colonial Corn Chowder
6 cups chicken broth
1 can evaporated milk (12 oz.) or 1 1/2 cups whipping cream
2 Tablespoons butter
2 cups seafood (shrimp, crabmeat, cubed fish fillets, etc.)
- Prepare Chowder according to directions using broth.
- Add seafood, butter and milk after Chowder has simmered for about 40 minutes.
- Continue to simmer for another 15 minutes.
- Serve hot with Bayou Beer Bread right out of the oven.
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