Warm Holidays

As much as I enjoy writing the Mary Christmas mysteries, I enjoy the warmth of the holidays with family and friends all the more.  And when I'm not at the keyboard, I'm usually cooking up some comfort food . . . especially some heart-warming soups or chowders.

One of my favorites for the holidays--and a traditional recipe that I fix every Christmas Eve--is corn chowder.  My hope is that, while you're coiled up with Slay Bells, you might also discover a little romance in a warm bowl.  Here's my favorite corn chowder recipe.  Hope my readers will enjoy.

Corn Chowder for Six

Peel and dice six large potatoes, 1/2 sweet onion, two stalks celery, one carrot.  Boil in salt water until fork tender (but not too soft).  Drain, add one can cream of mushroom soup to the cooked vegetables.  Also, crisp five strips of bacon, pat off excess crease, crumble bacon into mix.  Add 1 cup half/half, 1 cup milk.  Add frozen corn to your taste (1 small bag).  Simmer for two hours, stirring even ten minutes.  Serve with bits of shredded cheddar cheese and parsley garnish on top of bowl.

Ingredients
potatoes
celery
carrot 
1 can cream of mushroom soup
bacon
frozen corn
half/half or cream
milk
shredded cheese
parsley