Food

Recipes

Soups

CORN CHILE CHOWDER

Corn/chile chowder
MAKE A THIN BECHAMEL SUBSTITUTING CHICKEN STOCK FOR HALF THE MILK. (RESERVE)

COOK DICED BACON 'TILL CRISPY (RESERVE W/ DRIPPINGS) @ 1/2 lb raw wieghtfor 5 qt soup

COOK DICED IDAHO POTOTO, ONION, CARROTS, + CELERY FULLY (1 to 1 raw vegvolume to bechamel)
COMBINE ALL ABOVE, OVER LOW HEAT; SEASON W/ SALT, PEPPER, AND THYME TO TASTE.

INTERESTINGLY IT WILL ALREADY TASTE LIKE CORN.

ADD A GOODLY AMOUNT OF CORN AND TASTING FREQUENTLY, SLOWLY ADD COOKED ORCANNED CHILES UNTILL PERFECT.

GARNISH W/ DICED TOMATO AND A SPRIG OF CILANTRO