Fantastic Fried Corn

2 pkgs frozen whole kernel corn
1/2 c butter
1 c whipping cream
1 tbsp sugar
1 tsp salt

Place corn in large skillet and turn on medium heat. Add butter, whipping cream, sugar and salt. Stirring constantly, heat until most of whipping cream and butter absorbs into corn.

Chicken and Corn Chowder

1 can (10 3/4 ounces) cream of potato soup

1 can (10 3/4 ounces) cream of chicken soup

1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

1 can (12 to 15 ounces) whole kernel corn, drained

1 cup chicken broth

1/4 cup diced red bell pepper or roasted red bell pepper

1 can chopped mild green chile

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried leaf thyme

1 cup milk

Preparation:

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.

Au Gratin Chicken Chowder

6 bacon strips, diced
1 small onion, chopped
1 pkg au gratin potatoes
2 c hot water
1 1/2 c milk
1 1/4 c chicken broth
1 can whole kernel corn, drained
1 bay leaf
3 c cubed cooked chicken
2/3 c evaporated milk

In large saucepan, cook bacon over medium heat until crisp. Romve to paper towels with slootted spoon, drain, reserving 2 tbsp drippings. Saute onion in drippings until tender. Add teh potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 mins or until potatoes are tender, stirring occasionally. Reduce heat. Stir in the chicken, evaporated milk, bacon; heat through. Discard bayleaf.

Hearty Mac & Cheese

1 pkg mac & cheese mix
1 lb ground beef
3 tbsp chopped onion
2 tbsp chopped green pepper
1 can tomato soup, undiluted
2 tbsp water
2 tbsp ketchup
2 tsp mustard
1 tsp seasoned salt
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp pepper
1 c frozencorn thawed
1 c shredded cheddar cheese
1/4 c butter cubed
1/4 c milk

Cook macaroni according to package directions, set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until no longer pink and veggies are tender, drain. Add soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat, uncovered for 4 mins. Drain macaroni, add to the beef mixture. Stir in the corn, cheese and contents of cheese packet, butter and milk. Cook over medium heat until heated through.

Corn and Black Bean Salsa

2 cans whole kernel corn, drained
2 cans blacks beans, rinsed and drained
1 med red onion, chopped
3/4 c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 c lime juice
1/2 tsp salt

In large bowl, combine all ingredients. Cover and refrigerate over night.