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Answers: I went out for tea the other day and had Corn Chower for my starter.

It was very yummy.. any one know how to make it.. it was green..

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CORN CHOWDER

1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.

Stir in creamed corn and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.

Simmer 15 minutes and remove from heat. May serve warm or cool.

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CORN CHOWDER

1 can cream of celery soup
1 can cream of potato soup
1 can whole kernel corn
2 c. Half and Half
Salt and pepper to taste
1 can New England clam chowder

Combine all ingredients in large saucepan. Heat to blend, eat with crackers.

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The original recipe calls for a strip of bacon, but you can add a little bacon fat instead, if you have some on hand, or just add a little more butter.
Corn Chowder

1 Tbsp unsalted butter
1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves

1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Serves 4.

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Corn Chowder

5 slices bacon, fried and chopped, drippings reserved
1 c. chopped onion
2 c. chopped potatoes
1/2 c. water
16 ounce can cream style corn
16 ounce can whole kernel corn, liquid reserved
10 3/4 ounce can cream of mushroom soup
2 c. milk
salt and pepper to taste.

In large large sauce pan, sautee onion in bacon drippings until soft and transparent. Add potatoes, water and reserved liquid from corn. Let simmer until potatoes are tender. Add remaining ingredients, season to taste, heat. Serve with bacon crumbled on top. Makes 6 - 8 servings.

I guess you could add a drop or two of green food coloring, and then it would be green.

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