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February 10, 2003

The only thing making the snow bearable here in New England 
is the vast array of easy, delicious soup recipes available
to ward off the winter chill. Almost anyone will recover from 
the seasonal doldrums if you present her or him with a fragrant 
bowl of hot homemade soup fresh from the pot. The following is
our own adaptation of chicken corn chowder, slightly jazzed up
and ready to warm you clear through.


Portland Bridge Corn & Bacon Chowder

6 slices cooked crisp bacon, crumbled
2 TBSP. butter
1 small onion, finely chopped
4 cups whole milk
2 cups chicken stock or broth
2 cans (16-17 oz. each) creamed corn
1 can (16-17 oz.) whole-kernel corn
¼ tsp. nutmeg
½ tsp. paprika
salt & pepper to taste
finely chopped fresh chives for garnish

In a large pot, sauté onion in butter until translucent.
Add the milk, broth, and corn. Heat on low until
bubbling. Add bacon and spices and stir well.
Garnish each bowlful with the chives, and
serve with a salad and crusty French bread with
sweet butter for spreading. Superb!

serves 4


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Until next time, see you around the galaxy.


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