MEAL OF THE MONTH: OCTOBER/NOVEMBER

Our new intern, Timothy's first task was to provide the recipe for this month's "Meal of The Month" feature.  Little did we remember how pitifully community college students eat.  Timothy's suggestion was a Dinty Moore Beef Stew with a Nacho Cheese Doritos crust.  Needless to say, we vetoed Timothy's selection and he is now in the corner eating it.  In its place is the following recipe, fit for normal human consumption!

Bakery Lane Soup Bowl's Famous Corn Chowder

Makes 10 Cups

1/2 cup or 2 oz diced salt pork or bacon
2 tbs butter
3/4 cup chopped onion
3/4 chopped celery
1 qt chicken stock
2 cups diced potatoes
6 cups fresh corn kernels (or three 10 oz packages of frozen kernel corn, thawed)
1 cup heavy cream
salt and pepper to taste

Saute the pork/bacon in the butter until crisp and browned.  Add onion and celery.  Cook until vegetables are crisp-tender.  Meanwhile, measure stock in soup pot.  Add potatoes and cook until just tender.

Puree two packages of frozen (or 4 cups if using fresh) corn, using a little of the hot stock while blending.  Add blended corn, remaining whole kernels, sauteed vegetables, and cream to soup pot.  Add salt and pepper to taste.  Heat to serving temperature.  Yum, yum!