I sautee a chopped onion in some butter and olive oil...adda crushed clove of garlic....and while that is sauteeing, I cut up 4 or 5 big ribs of celery, dump them into the pot, add the chicken broth9 low sodium, because I made it myself and froze it!!) and a bay leaf and about 1/2 teaspoon of fresh thyme because that's all I had, and simmer for about 20 minutes, added some frozen corn and Yukon gold potatoes, cut up and simmered another 30 minutes ( it was getting very thick as the potatoes cooked!)..added about aas much milk as I had added chicken broth....and a can of creamed corn...don't know if that containes milk or not...if it does...I would guess that some frozen corn given a quick pulse in the food processor or the blender might do much the same thing. It still needed something so I added some finely chopped jalapenos....not much!!....and a small squeeze...again very little! of lime jilce. Linda C

Gonzoe, I am so glad you liked the chowder! It is a great recipe . I had 2nds too ! As to the salad, I never have much luck with pasta salad until this one. I made a dressing that was really good...mine usually don't come out well but this one did so I will tell you what I did. I put about 1/2c red wine vinegar and a heaping Tbs Dijon mustard in the blender. I added a good pinch of salt and sugar and mixed that. I then added about 3/4c EVOO and buzzed again. I put a few splashes of Balsamic vinegar and also lemon juice to taste. For herbs I use Mrs dash Garlic mix sprinkled in. It was so good that I am not going to buy dressing anymore in the store. I just made it after reading several internet recipes. What about your salad was not good ? I bet we can fix it :) c

We've got a friend who is very lactose-intolerant. This is one of our favorite soups, and when she tried it, she loved it too! We're not vegetarian, but I've found this soup requires a vegetable broth. I always have a rich poultry-based stock in my frig, but it really does not work as well in this recipe as a veggie stock will. SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 4 cups good vegetable stock OR 4 cups water and a Knorr packet of dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 32 oz (4 cups) plain coconut milk 1/2 to 3/4 tsp lemon pepper (different brands of lemon pepper have varying 'saltiness') OR, 1/2 tsp salt plus 1 tsp lemon juice Hot sauce to taste (we use Busha BrowneâÂÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 to 1/3 cup lime juice (you may not need all of it; season to taste only) - If using soup mix, bring water and KnorrâÂÂs packet to a boil, and simmer for 20 minutes. - Turn the heat back up, and bring back to a boil; add the corn and red pepper flakes. Cover, then simmer for 5 minutes. Uncover, turn off the heat and let cool to lukewarm. Do NOT try to blend soup while hot; your blender will erupt! - Add all other ingredients, being careful to add the hot sauce and lime juice to taste. Start with the 1/4 cup lime juice; add more if you like. - Puree in blender until reasonably smooth -- it won't be completely smooth unless you strain it, but you want it as smooth as possible to retain more fiber. - Reheat to serve; will keep 4-5 days in refrig. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.

Sounds yummy....think I might also add a stalk of celery, diced to the pepper and onion sauteed in the bacon fat tho... Linda C