Give Sol's Corn Chowder a try. Like all of Sol's recipes this one is excellent. Home Cookin Chapter: Recipes From Thibeault's Table Corn Chowder ============ RE: What's for Dinner 81 Posted by: solsthumper (My Page) on Tue, Dec 9, 03 at 12:52 Here you go WonderwomAnn. This chowder is delicious; hope you'll try it sometime. Corn Chowder 1 small onion, finely chopped ¼ cup butter 3 cups corn kernels [I used frozen. If using fresh corn, blanch first] 2 cups chicken stock 2 cups half & half 2 Tablespoons fresh basil, cut into narrow ribbons 1 cup grated, sharp white Cheddar cheese Feta cheese Sauté onion in the butter until translucent. Add the corn, chicken stock and basil chiffonade. Bring to a boil and simmer uncovered for 10-15 minutes. Remove about 2 cups of the corn mixture, and whirl it in the blender until smooth and creamy. Return corn mixture to pan. Stir in half & half and the cheddar cheese. Simmer for 5 minutes or until cheese is completely melted. Salt and Pepper to taste. Garnish with crumbled Feta cheese. Sol

We made this soup for our "Souper Bowl Party", and I brought the little bit of leftover soup to the office on Monday. They raved about it, and said it had good colors :-)

CORN RELISH This recipe makes use of corn that was perhaps a little tough or otherwise not as fit for boiling and eating right off the cob. 5 cups corn, freshly cut from the cob and drained 5 cups fresh tomatoes, chopped 1 cup cucumber, unpeeled and chopped 1-1/2 cups onion, chopped 1 cup green pepper, chopped 3/4 cup sugar 2/3 cup cider vinegar 1 teaspoon mustard seed 1 teaspoon salt Mix all the ingredients in a large pot and bring them to a hard boil. Remove the pot from the heat immediately. Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling water bath for 10 minutes.

Check out this thread at Recipelink & see if the 3 recipes there could be adapted. Here is a link that might be useful: Bonefish