CORN IN A CUP RECIPES

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MUSHROOM CORN CHOWDER RECIPE: HOW TO MAKE IT



Mushroom Corn Chowder Recipe: How to Make It image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. —Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 652mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

CORN PUFF CARAMEL CORN RECIPE: HOW TO MAKE IT



Corn Puff Caramel Corn Recipe: How to Make It image

Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. To avoid messy cleanup, consider using a disposable aluminum roasting pan. —Caroline Monroe, Clinton, Wisconsin

Provided by Taste of Home

Categories     Snacks

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 5 quarts.

Number Of Ingredients 6

1 package (8 ounces) Puffcorn curls or popped popcorn
1 cup salted peanuts
1 cup butter, cubed
1 cup packed brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

Steps:

  • Place Puffcorn curls and peanuts in a large roasting pan; set aside. In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes. Remove from the heat and add baking soda; stir well (mixture will foam up). Pour over corn curl mixture and toss well to coat., Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Break apart and store in airtight containers.

Nutrition Facts : Calories 240 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 303mg sodium, CarbohydrateContent 27g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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