Hidden Creek Ranch

Harrison, Idaho

Specialty Recipe

Corn Chowder

This soup is one of the favorites of everyone here on the ranch. It's also the most requested recipe by Chef Rose Ludwig.

Ingredients

1 small onion, diced

2 stalks celery, diced

1/2 each, red and green peppers, diced

1 glove garlic, minced

2 Russet potatoes, cut in 1/2-inch dice

2 cups frozen corn

1 quart chicken stock

1 quart milk

1/2 cup butter

1/2 cup flour

Salt and pepper to taste

2 to 3 dashes Tabasco pepper sauce

2 teaspoons dried sage

Melt the butter in a sauce pan and saute all the vegetables, except for the corn and potatoes, until the onions are translucent. Sprinkle the flour over the vegetables and continue cooking for one minute, stirring constantly. Slowly add the stock and the milk, stirring constantly. Add the seasonings, corn and potatoes and simmer gently for 20 minutes, stirring often. Adjust salt and pepper to taste.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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