Posted in Cooking, Home

Special Corn Chowder by Joanne Fluke

A romantic seven-day cruise is the perfect start to bakery owner Hannah Swensen’s marriage. However, with a murder mystery heating up in Lake Eden, Minnesota, it seems the newlywed’s homecoming won’t be as sweet as she anticipated . . .

After an extravagant honeymoon, Hannah’s eager to settle down in Lake Eden and turn domestic daydreams into reality. But when her mother’s neighbor is discovered murdered in the condo downstairs, reality becomes a nightmarish investigation. Victoria Bascomb, once a renowned stage actress, was active in the theater community during her brief appearance in town . . . and made throngs of enemies along the way. Did a random intruder murder the woman as police claim, or was a deadlier scheme at play? As Hannah peels through countless suspects and some new troubles of her own, solving this crime—and living to tell about it—might prove trickier than mixing up the ultimate banana cream pie . . .

 

SPECIAL CORN CHOWDER

(Made on the stovetop)
1 cup whipping cream
2 chicken bouillon cubes (or enough dry bouillon crystals or beads to make 2 cups of chicken broth)
1⁄2 stick (2 ounces, 14 cup, 18 pound) salted butter
10-ounce bag frozen whole kernel corn
2 sixteen-ounce cans cream style corn
1 Tablespoon brown sugar
1⁄4 teaspoon grated nutmeg (freshly grated is best)
1⁄2 teaspoon onion salt
1⁄2 teaspoon garlic salt
1⁄2 teaspoon ground black pepper
Hot sauce to taste (I used Slap Ya Mama)
1⁄4 cup instant potato flakes (if needed to thicken the chowder)
One jar of jalapeño jelly
1 package microwave buttered popcorn Continue reading “Special Corn Chowder by Joanne Fluke”

Posted in Cooking

Lobster & Corn Chowder by Barbara Ross

This hearty soup is derived from one of my treasured family recipes. It was originally Corn and Turkey Chowder, a Depression-era meal popular in our house after Thanksgiving. Bill Carito adapted it for lobster and brought it into the current millennium.

Ingredients

4 Tablespoons unsalted butter
2 onions, chopped
3 Tablespoons flour
6 cups lobster or fish stock, warmed
1 can creamed corn Continue reading “Lobster & Corn Chowder by Barbara Ross”