Email to Phil      Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings Tangy Corn Soup Recipe Link: http://www.hoboes.com/html/Diner/tangy-corn.shtmlList of Ingredients 2 15-16 oz cans corn 2 medium potatoes, finely chopped 1 medium onion, finely chopped 1 red bell pepper, chopped 1 1/4 tsp salt 1/4 tsp paprika 1/8 tsp pepper 1/8 tsp allspice 1/4 tsp cumin 1/2 tsp hot pepper flakes 1/4 tsp rosemary 2 cups bean, vegetable, or chicken broth 3 shakes tabasco 4 shakes worcestershire sauce 1/2 cup water 1 1/2 cups yogurt 1/4 cup butter Recipe Combine everything except the yogurt, water, and butter into a crockpot. Cover and cook on low for 7 to 9 hours. Purée in batches, until smooth, in a blender or food processor Return to the crockpot. Add the butter, stir to melt. Mix the water and yogurt; then add to the crockpot. Cover and cook on high for 1 hour. Serve with beer, whole-wheat bread, and a spicy salad. Bean broth is my preferred broth. It’s the broth left over after cooking black (or other dried) beans.
Recipe Link: http://www.hoboes.com/html/Diner/tangy-corn.shtml