Serve this hearty chowder on a chilly fall evening.
2 ounces Butter
1 medium Onion, diced
3 stalks Celery, diced
2 Carrots, peeled and diced
2 Tablespoons Flour
2 cups Chicken broth
4 cups Milk
2 medium Potatoes, diced and boiled
3 cups White corn
Salt and pepper to taste
Melt the butter in a heavy soup pot. Add the onion, celery, and
carrots. Cook over medium heat until just soft. Sprinkle on the flour
and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in
the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for
45-55 minutes over low heat. Check the seasoning. Serve warm.
More Free Recipes:
- TANDORI CHICKEN
- WHITE CORN CHOWDER
- HUNGARIAN PORK ROAST
- CHICKEN WITH MARSALA MUSHROOM SAUCE
- CRISP-SIDED SALMON
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- Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
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- Seafood Gumbo
- Fish and Chips
- Beef Brisket
- Bread Baking
- Chicken Fried Steaks
- Home Made Pet Treats
- Shrimp - Roasted Salmon
- Cornell Chicken
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- French Onion Soup
- Baked Halibut Steaks
- Muhammara Dip & Mexican Corn Bread Stuffing
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This spice is sometimes referred to simply as
"Red Pepper" in many recipes.
-The spice known as cayenne is usually the
ground, dried pods of the thin red cayenne pepper.
Sometimes other hot peppers (or even salt and
other spices) are blended in with the true peppers.
It is believed to have originated in Central and
-Cayenne is known for its hot, spicy flavor. It is
commonly found in the dishes of many regions,
including the West Indies, Louisiana, Mexico, and
the Southwestern United States.
-Use cayenne in soups, stews, curries, and
sauces. Many seafood recipes call for this spicy
ingredient. Remember to use a light touch when
adding cayenne, as a little goes a long way.
-The same pepper ground to make the spice
cayenne is also used to make Tabasco sauce.
TODAY'S TIP: BARGAIN WINE NOTE
CHATEAU DE SEGRIES 1999 COTES-DU-RHONE ($9.99)
One of the first young Rhones of the 1999 vintage to reach local wine
shops, this one is modest in price and pretense, almost
Beaujolais-style in its fresh, ripe fruitiness. Clear ruby in color,
its pleasant aroma focuses on perfumed red fruit. Fresh, juicy
cherries dominate the palate, tart and almost sweet.
FOOD MATCH: Fine, if a bit light, with charbroiled rib-eye steaks.