Take-out Tuesday, Semi Homemade Corn Chowder and Corn Biscuit Pudding

Have you seen the new soups Campbell’s just added to their product line?

 

Well, they are new to me anyway,

Cream of Sweet Corn and Cream of Bacon, what???

These certainly caught my attention!

 

 

 

I made the Cream of Corn Soup and added extra corn kernels and grated cheddar, yum!  Almost as good as homemade, but ready in a matter of minutes

I know a lot of people don’t like to use canned soup but it is convenient, and you can’t beat good old Campbell’s creamed soups for casseroles

 

 

 

 

I decided to made a corn pudding side dish with the Cream of Sweet Corn Soup, very similar to the recent Cheesy Corn & Sausage Biscuit Bake

 

 

 

These “bubble up” biscuit casseroles are so easy to throw together, and you can mix them right in the baking dish

 

 

 

Spray or grease an 8″ x 8″ casserole dish and mix the soup, sour cream and corn kernels in the bottom

 

 

 

Add the biscuit pieces and part of the cheese and mix again to coat dough

 

 

 

Top with remaining cheese

 

 

 

 

You can refrigerate this covered, until baking later in the day if desired

Bake at 350 degrees for 25-30 minutes until biscuits are golden and casserole is set in the middle

 

 

 

 

This was a delicious side dish with ham and green beans

 

 

 

Creamy, cheesy, corny good!

 

 

 

Keep this in mind for Thanksgiving, it’s a 5 Minute Prep recipe so it will save you time and energy for  your turkey and pumpkin pies  🦃

Semi homemade Corn Chowder

  • Servings: 2
  • Difficulty: very easy
  • Print

1 can Cream of Sweet Corn Soup

1 soup can milk

1 cup corn kernels, thawed if frozen

2 oz. grated sharp cheddar cheese

Combine soup, milk and corn in a saucepan.  Heat over medium high, stirring occasionally until soup is hot and begins to steam, 5-8 minutes.  Ladle soup into bowls and garnish with cheese.

 

Corn Biscuit Pudding

  • Servings: 6
  • Difficulty: very easy
  • Print

8 grands biscuit dough, 1 large can or frozen biscuit dough, thawed {I bought a frozen package of 20 biscuits which you can remove as many as you need and keep the rest frozen for another time}

1 can Campbell’s Cream of Sweet Corn Soup

1 cup sour cream {regular or light}

1 cup corn kernels {thawed if frozen}

1 cup, 4 oz., grated sharp cheddar cheese, divided

Spray or grease and 8″ x 8″ baking dish.  Put soup, sour cream and corn kernels in dish and stir to combine.

Cut biscuits into 1/4s.  Add to dish with 3/4 cup of cheese.  Gently toss dough and cheese, using a large spoon with soup mixture and spread into an even layer.  Top with remaining cheese.  Cover and refrigerate up to 8 hours until baking later if desired.

Bake at 350 degrees for 25-30 minutes until biscuits are golden and casserole is set in the center.

 

Enjoy!

 

for another printable version of Semi Homemade Corn Chowder click here

for another printable version of Corn Biscuit Bake click here

 

🦃   🌽   🌽   🌽   🦃

 

I will be joining these fabulous parties and blogs:

Hauntingly BeautifulMeal Plan Monday

Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

Comments
13 Responses to “Take-out Tuesday, Semi Homemade Corn Chowder and Corn Biscuit Pudding”
  1. Lynn says:

    Cream of bacon??? This piggy has to get some of that:@) I haven’t tried one of these bubble up casseroles yet Jenna, but they do look good!

    Like

  2. Jenna, these cream soups are new to me. Anything corn is on my radar, so I will definitely be making this bubbly biscuit version for its ease and obvious taste. Happy Tuesday!

    Like

  3. Sharon Mann says:

    What a feast, looks yummy.

    Like

  4. Cream of Bacon!!! I have not seen that here, going to look next time I am at the store!! Your corn recipe looks yummy!

    Like

  5. Shannon@Belle Bleu Interiors says:

    Jenna, these cream soups are new to me too. Both corn recipes sound yummy. The corn pudding would be great for the holidays. Have a wonderful week!!!

    Like

  6. thefrenchhutch says:

    Wow, new to me as well! I”ve got to get these, as you say great for those holiday casseroles. Also, great soup starters for homemade. I’ve got to try your corn pudding, looks delicious……..

    Like

  7. Jodi says:

    OMG YUM!!! I have not seen these wonderful new creations! I know they are thought of as taboo by many, but oh the wonderful creations I can imagine. Oh the wonderful casseroles of days gone by that can be kicked up with these!!! And oh the glorious feast you created!

    Like

  8. creationsbycindyphotography.blogspot.com says:

    YUM! Looks like a stick to your ribs kinda dish! Hugs and blessings, Cindy

    Like

  9. Miz Helen says:

    Oh my goodness, this dish spells pure comfort! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    Like

  10. This certainly is a side dish that would quickly disappear…everyone would want seconds.

    Like

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