Kids Cook

Mary Elisabeth made her second batch of bread today. She was more confident than last time and the loaves turned out excellent. I think two more whacks at it and she will be totally on her own! Cob plans to make Corn Chowder for supper. Here is the recipe he chose.

CORN CHOWDER

4 tablespoons of butter
2 large onion, chopped
2 red or green bell pepper,chopped
1 cup thinly sliced celery
8 cups fresh or frozen corn
2 cups vegetable stock
2 cup milk or soy milk
1 teaspoon each: basil, rosemary, salt
pepper to taste

WHAT TO DO:
1. Melt butter in a saucepan over medium heat. Add onions, peppers, and celery. Cook stirring often, until softened (five minutes).
2. Add corn and seasonings, and cook another five minutes, stirring often.
3. Add stock and cook 10 more minutes.
4. Scoop out about half of the vegetables and a cup or so of the liquid and put in a blender. Blend until smooth.
5. Return pureed mix to the saucepan and ad milk. Heat through and serve. Yummy! Yummy!
Big Backyard Magazine November 2007 issue p. 30