TODAY'S RECIPE:
WHITE CORN CHOWDER

Serve this hearty chowder on a chilly fall evening.
Serves 4-6

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:

  1. TANDORI CHICKEN
  2. WHITE CORN CHOWDER
  3. FABADA
  4. RUMAKI
  5. SIRNIKI
  6. BIGOS
  7. HUNGARIAN PORK ROAST
  8. CHICKEN WITH MARSALA MUSHROOM SAUCE
  9. CRISP-SIDED SALMON
  10. Cool Hamburger Recipes
  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip & Mexican Corn Bread Stuffing

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Cooking Tip:

Cayenne Pepper
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 South America.
-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.

Art by Tina Wiesen
*****

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