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Corn & Potato Chowder

Ingredients: 2 Bunch(s) chopped fresh Italian parsley 1 cayenne pepper 1/2 dried thyme 1 half-and-half 16 Ounce(s) frozen corn 1 1/2 shredded carrot 4 peeled, finely diced all-purpose potato 32 Ounce(s) chicken broth 163/2500 Pound(s) flour 163/5000 Pound(s) minced garlic 1 Ounce(s) kosher salt and black pepper 1 chopped yellow onion 3/4 chopped green bell pepper 1/2 Slice(s) bacon 163/5000 Pound(s) butter Directions: Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels. Save for later -- don't nibble too much. Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and black pepper. Cook until soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth amd potatoes. Cover the pot and bring to a boil; then lower to a simmer for 10 to 12 minutes, or until the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors. Stir in the half-and-half. Seasoon with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up pipping hot.
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Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add the mushroom broth to All-american potato salad Boil potatoes. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss toge Potato salad almost like mom used to make 1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drai Baked potato salad 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. Warmer kartoffelsalat (hot potato salad) Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and Spicy corn Thaw frozen corn or drain canned corn and set aside. Place the ground cumin, ground coriander, salt, 1 fresh green chili, and the onion in a mortar and grind with a pestle to form a smooth paste. Alternatively, process in a food processor to a smo Corn and marigold fritters NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter Italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water and salt. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. 2. Add onion Potato & rice burgers In a bowl, combine sauce ingredients. Place in refrigerator to chill. Prepare grill or griddle. Boil potato in water over medium heat until tender, about 10 min. Meanwhile, combine remaining ingredients in a medium bowl. Drain potato and ma Another sweet potato casserole (pge) Cook whole sweet potatoes in boiling water 25 to 30 minutes or until tender. Meanwhile, lighly spray a 1-quart casserole dish with cooking spray. Remove potatoes from heat and add cold water until they are cooled slightly. Drain, pee Crusty corn flat bread Here's a couple of off beat bread recipes I thought might interest you. This and the following recipe are wheat free breads. Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir t