Leslies Corn Chowder 2 Recipes

Steps:

• Make this in a dutch oven.
• Fry bacon in the dutch oven until almost crisp. (Recipe calls for 3 slices of bacon but I use way more than that.) Take bacon out and cut it up.
• Add onion & potato to the dutch oven and saute lightly (do not brown). Stir in the creamed corn, the sugar, and the bacon.
• Add boiling water and cook on top of stove over low heat for 30-35 minutes, stirring occasionally. (Alternatively, cover and bake in the oven for 45 minutes at 350.).
• After cooking, add milk and continue to cook until very hot. (Original recipe calls for 2 egg yolks to be tempered in and 1 T of butter to add at the end, but I don't like either of those.).
• Garnish with chopped chives or parsley.

Steps:

• Prepare rice mixes according to package directions. Melt butter in a large skillet over medium heat; add celery and onion. Saute 10 minutes or until tender. Stir in water chestnuts, rice, chicken, 3 cups cheese, and next 5 ingredients.
• Spoon mixture into a lightly greased 15x10 baking dish or a 4 quart baking dish. Top casserole with breadcumbs. Bake at 350 degrees for 35 minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
• You can divide this casserole evenly between 2 11x7 baking dishes. Bake as directed above or freeze casserole up to 1 month. Remove form freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 degrees for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese adn almonds, and bake 5 more minutes.