House In The Wood 
Camp & Retreat Center
Delavan, Wisconsin

Cheddar Corn Chowder

This is a wonderful, hearty soup and goes well with the Herbed Oatmeal Pan Bread.

1 large potato, peeled and diced
2 cups boiling salted water
1 bay leaf
1\4 tsp. dried sage
1\2 tsp. cumin seeds
3 Tbs. butter
1 onion, finely chopped
3 Tbs. flour
1 1\4 cups heavy cream*
2 cans drained or one bag frozen corn
chopped chives and parsley
1\4 tsp. nutmeg
salt and pepper to taste
1 1\2 cups sharp cheddar cheese grated

Peel and dice the potato and boil it in the salted water with the bay leaf, sage and cumin seeds until barely tender-about 15 to 20 minutes. Melt the butter in a saucepan and sauté the chopped onion in it for a while, then add flour. Mix well and add the cream, stirring with a whisk. Pour this sauce into the potatoes and their water, adding also the corn. Add the chopped herbs and add the rest of the seasonings and let the soup simmer gently for about 10 minutes Then stir in the grated cheese and mix well, heat until the cheese is completely melted, correct the seasoning, and serve.

*For a leaner soup, substitute half and half for the cream.

Herbed Oatmeal Pan Bread

Gently flavored bread that goes well with the Cheddar Corn Chowder.

2 cups water
1 cup rolled oats
3 Tablespoons margarine
3 3/4 to 4 3/4 cups Unbleached Flour
1/4 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 egg

HERB TOPPING

1 Tablespoon grated parmesan cheese
1/2 teaspoon basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon garlic powder
6 tablespoons margarine, melted

Grease 13 x 9 inch baking pan. Bring water to boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons margarine. Cool to 120-130 degrees F.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cup flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 3/4 cup to 2 1/2 cup flour to form stiff dough.

On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 45 minutes.

Heat oven to 375. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil leaves. oregano leaves, and garlic powder; set aside. Spoon 4 tablespoons of the butter over cut dough. Bake at 375 for 15 minutes. Brush remaining 2 tablespoons of butter over partially baked bread. Sprinkle with parmesan cheese-herb mixture. Bake for an additional 10-15 minutes or until golden brown. Serve warm or cool. 16 servings.