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rainbow corn and cheese chowder
8 Mar 07
Ingredients:
2 T butter
1/4 t each black pepper, paprika
pinch salt
1 carrot
1 stalk celery
1 onion
1 c water
2 c frozen corn
3/4 c frozen peas
1 red pepper
1 potato
2 T flour
2 c milk
2 c shredded old cheddar cheese
Chop the onion, carrot, and celery. Fry these in the butter with salt, pepper, and paprika, until the onions are clear. Add water, corn, peas, red pepper (chopped), and potato (also chopped). Simmer until potato is tender.
Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk. Add cheese once the soup starts to simmer. Continue to simmer over low heat (but do not boil) until everything seems integrated and yummy.
unabashedly adapted from NIH and cooks.com.
Posted by pzed on March 8, 2007 at 7.18pm
Categories: recipes
