The following recipe for Linda and Johns Seafood Chowder was submitted by Linda McCormack of Dieppe, New Brunswick, Canada. She and her husband made it during the recent hurricane, Irene. We “met” her via the internet and South Africa. It’s a long story. The photo to the left is the St Anseime Church in Dieppe. Thanks Linda for this recipe. Enjoy!

Linda and Johns Seafood Chowder

Source: Linda McCormack, Dieppe, New Brunswick, Canada

4 cups of seafood mix – clams, shrimps, scallops, crab, lobster & haddock (fresh or frozen)
2 large stalks of celery chopped small
2 medium white onions diced
3 cups of diced raw potatoes
Pepper to taste
1½ c Milk
½ c Cream
Chopped chives to taste
4 strips of bacon cooked crisp and crumbled
2 tbsp butter

Fry up bacon in a heavy skillet till crisp. Remove and drain, then crumble into pieces and set aside. Sauté celery in bacon fat till tender, then add onions and sauté till transparent.

Put cooked celery and onions in bottom of a large soup pot and add raw diced potatoes. Add enough water to barely cover the potatoes. Put seafood mix on top of potatoes and season with pepper. Bring to a boil and simmer for 15 minutes or until potatoes are tender and fish is flaky. Add about 1 ½ cups of milk and ½ cup of 18% cream. Add butter, chives and bacon bits stirring till butter melts. Reduce heat to medium low and gently heat chowder until heated through.

Serves 6 to 8 depending on the appetites, lol!!!!


And then we have this awesome Buffalo Pasta, which we got the inspiration for this from a recent event at the Red Feather Lounge in Boise. The recipe is at the link above and is linked in the Master Recipe File located in the sidebar. Here are some photos of this dish. Enjoy!

4 oz of the pasta is placed in the bottom of a shallow bowl. Salad tomatoes of various colors are cut and half and placed on the pasta.

Here are the noodles we use. Shirataki Noodles. You will be surprised at these and Dr Oz says they are far better for you than the flour based pastas. Give them a try!

The end product.
One cup of the sauce is placed over the pasta and the tomatoes. Then serve this with a wonderful 2008 Indian Creek Winery Rainy Day Tempranillo and you have an awesome dinner!


But wait! We’re not through. It is September – well almost – and the corn is ripe and some is turning “old”. Don’t you dare throw that corn away. Make a Corn Pie from it! A what? Corn Pie! Check out the recipe from the link above or on the Master Recipe File in the sidebar. Corn Pie and Sliced Fresh Tomatoes for dinner! YUM-O! Here are some photos. Enjoy!

Garden Fresh Corn Pie out of the oven.

Corn Pie
Garden Sliced Tomatoes
Coarse Sea Salt and Garden Fresh Basil

Sunny Slope (Idaho) Sliced Peaches