• Corn Chowder

Makes 4 servings.

1/4 cup butter

2 tablespoons all-purpose flour

1/2 cup chopped onions

1 (14.75 ounce) can cream-style corn

1 (15.25 ounce) can whole kernel corn

1 cup milk

1/2 red bell pepper, diced

1/2 green bell pepper, minced

salt to taste

ground black pepper to taste

1/2 cup shredded Monterey Jack cheese or Mozzerella

1 tablespoon dry sherry or madeira

1 pinch ground cayenne pepper

1/2 teaspoon dried or fresh parsley

1 potato, peeled and cubed

Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese, and potato. Let simmer on low for at least an hour.