Colonial Corn Chowder
#424  -  $9.95

Heart-Healthy Suggestions - These are low-fat ideas for preparing our Corn Chowder.  Use 8 cups of chicken broth at the beginning of cooking instead of adding 2 cups of milk toward the end of cooking.  Omit the butter completely or cut to 1 Tbsp.  The flavor is still rich and good.  Use low-sodium chicken broth. Cooking diced chicken in the Chowder adds extra flavor to Chowder naturally!

Corn and Chicken Pot Pie      Make your Supper Simple! 

           1 package Colonial Corn Chowder
         6 cups chicken broth
         2 1/2 cups milk
         2 Tablespoons butter
         1 can of biscuits

  • Prepare Colonial Corn Chowder according to directions using the broth milk and butter.
  • Tear biscuits into pieces in a 9x13 inch buttered baking pan. 
  • Pour 3 to 4 cups of cooked Chowder over biscuits and bake at 350 degrees for 25 minutes or until biscuits are browned on top.
  • Serve warm with peas or green beans to a happy family!
  • Variation: Add chicken to the Chowder mixture before you pour over the biscuits.

from April Savell - Mississippi

Colonial Corn Chicken        Serves 6 - 8

6 to 8 boneless, skinless chicken breasts
1 cup uncooked rice
4 cups prepared Colonial Corn Chowder

  • Put chicken in buttered baking dish.
  • Scatter rice over the chicken.
  • Pour Chowder mixture evenly over the rice and chicken.
  • Cover and bake at 350 degrees for about 40 minutes until rice is done. Serve hot with a green salad tossed with Sweet Vidalia Onion Dressing.

Seafood Chowder
                          Serves 6  - 8

1 package Colonial Corn Chowder
6 cups chicken broth
1 can evaporated milk (12 oz.) or 1 1/2 cups whipping cream
2 Tablespoons butter
2 cups seafood (shrimp, crabmeat, cubed fish fillets, etc.)

  • Prepare Chowder according to directions using broth. 
  • Add seafood, butter and milk after Chowder has simmered for about 40 minutes.
  • Continue to simmer for another 15 minutes. 
  • Serve hot with Bayou Beer Bread right out of the oven.