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Black bean soup gets extra flavor from chicken, corn, spices, and salsa; tastes great with chips, sour cream, and cheese!
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Turkey and pasta are topped with a corn bread and Mexican cheese topping in this recipe for a filling casserole.
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This recipe is by Dena Kleiman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetable gratin is a creamy and slightly spicy side that just might steal the show at your dinner table.
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A can of evaporated milk finishes this recipe for corn chowder with ham, onion, celery and potato in a chicken bouillon soup base. Allow 8 hours cooking time.
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This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
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This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.
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Just when you thought maple bacon couldn't get any better, we went and added cornbread.
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This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
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This creamy chowder is a simple soup with simple ingredients that will win you over. Serve with corn bread and a crisp salad for an elegant dinner or a substantial lunch!
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Just as good as the satisfying chowders you find in restaurants along the New England coast, this creamy chowder can easily be made at home in less than an hour. Why not whip some up right now?
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These simple little appetizers are best when the ingredients are super fresh.