Phyllis Dowty

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The sweet corn is abundant this time of year.  Hope you enjoy these fun recipes.  Of course, you can make these at other times of the year by using frozen corn instead of fresh. 
 

Corn Chowder

 

1 tablespoon olive oil

2 tablespoons finely diced celery

2 tablespoons finely diced onion

2 tablespoons grated carrots

2 cups whole kernel corn (can use a 10 ounce bag frozen corn)

1 cup peeled, small diced raw potatoes

1 cup water

1/4 teaspoon salt

1/4 teaspoon paprika

black pepper, to taste

2 tablespoons flour

2 cups skim milk

Heat oil in medium saucepan.  Add celery, onion, and carrots; sauté for 2 minutes.  Add corn, potatoes, water, salt, paprika and pepper.  Bring to a boil; reduce heat to medium; cover and cook about 10 minutes or until potatoes are tender.  Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.  Add gradually to cooked vegetables; add remaining milk.  Cook, stirring constantly, until mixture comes to a boil and thickens.

Yield: 4 servings--Serving Size: 1 cup.  Approximate nutrition per serving:  Calories: 186; Total fat: 5 g; Saturated fat: 1 g; Cholesterol: 5 mg; Sodium: 205 mg

 

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Cheesy Corn Pie

 

1 single pie crust – prepared or your own recipe

3 eggs

1/3 cup half and half

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoon grated onion

2 cups cooked whole kernel corn

1 cup grated Cheddar cheese

6 strips bacon, partially cooked and diced

 

Place pastry in a 9-inch pie plate; flute edge.  Combine eggs, half and half, salt and pepper; beat until smooth.  Add onion, corn and cheese; pour into pastry.  Sprinkle bacon evenly over top.  Bake at 400 degrees for 30 minutes or until filling is set and crust is browned.

 

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Cinnamon Corn Pudding

 

1/2 cup margarine

1/2 cup white sugar

1/4 cup flour

2/3 cup evaporated milk

4 cups whole kernel corn

1/4 cup sugar

2 teaspoons cinnamon

Preheat oven to 350 degrees.  Lightly grease a 1 1/2 quart casserole dish.  In a saucepan, heat margarine and 1/2 cup sugar until margarine is melted.  Mix in flour then remove from heat.  Whisk in evaporated milk, then mix in corn.  Pour into prepared dish.  Bake for 60 minutes, until a knife inserted in center comes out clean.  Combine 1/4 cup sugar and cinnamon.  Remove from oven and immediately sprinkle pudding with cinnamon sugar.  Let cool.