jamannix

I really enjoy Spicy Corn Chowder but if you don't like creamed corn, I'm not sure you shouldn't just throw it out - or fix the soup for a local soup kitchen for the homeless. Here is the recipe -

Spicy Corn Chowder
4 servings

1/4 cup butter (1/2 stick)
1 medium onion, chopped
1 cup red bell peppers, chopped
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or to taste)
1/4 cup all-purpose flour
1 cup canned chicken broth
1 cup whole milk (do not substitute low or non-fat)
1 (16 oz) can whole kernel corn, drained, liquid reserved (i usually just add a 2nd can of corn and skip the frozen)
1 (16 oz) can creamed corn
1-1/2 cups frozen corn ( depending on how thick you want the soup)
2 bunches cilantro, chopped (add cilantro to taste-I omit it)
sour cream, for garnish

1. Melt butter in heavy large saucepan over medium heat.
2. Add onion, cumin and cayenne and saute until onion is tender, about 4 - 6
minutes. [add red pepper if you prefer it non-crunchy]
3. Add flour and stir 1 minute. The stirring for one minute is important.
4. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil,
whisking until smooth.
5. Mix in all the different corns and stir until corn is
just heated through.
6. Add cilantro.
7. Garnish with fresh cilantro and sour cream.

Good luck. If you do package it in 1 cup amounts to freeze, you can just donate them to your local soup kitchen.
-Judy