Recipes

LONGBRANCH Corn Chowder

c butter
c chopped onion
c chopped celery
c flour
2c half & half
2 c LONGBRANCH Bloody Mary Zinger
8 oz. cheddar cheese
15 oz can diced tomatoes
1 4 oz can diced chiles
16 oz frozen corn

Melt butter in large skillet, add onion and celery and sauté until tender. Whisk in flour, and cook for two minutes. Whisk in the half & half and LONGBRANCH. Stir until smooth and thickened. Shred cheddar cheese, and stir in. Cook until melted and smooth. Drain tomatoes and chiles and stir into soup. Add frozen corn and cook until corn is thawed and soup is hot. Garnish with additional shredded cheddar cheese and crushed tortilla chips, if desired. Makes 6-8 servings.