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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

New England Corn Chowder Recipe

Brought to you by Green Mountain Inn

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Yield: 12 servings

Ingredients:
4 strips bacon, chopped
1 onion, chopped
1 cup celery, chopped
¼ cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
½ quart heavy cream
2 quarts milk
salt & pepper to taste
6 drops of tabasco
8 cups chicken or turkey stock
4 cups potatoes, cooked & diced
Roux (50% butter and 50% flour)

Instructions:
Sauté the bacon, onion and celery slowly, then add the parsley, corn, heavy cream, milk, salt & pepper, tobasco, and stock. Simmer for 45 minutes.

To make the roux, heat butter (or another type of fat) until melted. Add the flour to the butter, stir together and cook for a couple of minutes to cook off the flour taste.

Add potatoes and thicken with the roux. Wait for the soup to come to a boil.