By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 1 1/2 gallon

Ingredients:

• 16 oz. bag frozen corn
• 6 oz. box instant potatoes
• 1 cup powdered milk
• 1 tablespoon margarine
• Salt and pepper to taste
• 2 teaspoons cayenne pepper
• 1 teaspoon anise seed
• 1 gallon water
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• Romaine lettuce

Directions:

• Chowder:
• Heat margarine in a heavy bottom saucepan.
• Add corn, and cook until caramelized.
• Add cayenne, black pepper, and anise seed.
• Stir for five minutes, and then add water.
• Add powdered milk.
• Stir in instant potatoes until it reaches chowder consistency.
• Bring to a boil.
• Remove from heat, and season to taste.
• Romaine:
• Trim bottoms of romaine while still keeping head intact.
• Slice vertically into 6-8 pieces, depending on the size, so you end up with one-inch strips.
• Toss in oil, vinegar, salt, and pepper while still keeping strips intact.
• Grill on high heat until tender and pliable.
• Lay in a decorative manner over the chowder as garnish.