For as long as I can remember I've been cooking; many classic dishes learnt from my mother's kitchen. When I left home I started cooking on my own; for months I'd work with one particular spice or taste to see how it combined with others, I'd adapt food recipes with new ideas and in time I felt that I'd become quite the good cook. I've written many of my own recipes and I will share them below; if there are some adapted from others then I will try what I can to link anything close.. but for now I'm going to try to bring forth anything I've developed on my own; I apologize if any of these mimick recipes others have created. As with anything in the creative mind, I feel that when it appears on your mind; it also appears to others of similar paths. And since no ideas are unique to that degree, I don't mind sharing! Enjoy.

Corn and Shrimp Chowder

3 Cobs of Corn (cut all the corn off the cobs)

2 Shallots (chopped into larger pieces)
2 stalks of celery (chopped into larger pieces)
4 cloves of garlic (chopped into larger pieces)
2 large red radishes (larger pieces)
15 garlic scoots (whole)
5 sprigs of parsley
2 basil leaves

Place all ingredients in a large pot, and fill with hot water (about 1 inch above the ingredients)
Heat to boiling, stirring frequently; reduce to simmer and cover with a lid (simmer for 30 minutes or until radishes appear clear).

Place vegetable mix into a bowl to cool.

2 pieces of thick bacon (optional)
Cook until slightly brown and chop up very small.

1/2 Large Red Pepper
6 inch cut of kolbassa

Chop up red pepper and kolbassa into small pieces

Blend the vegetable mix until very fine and pour back into pot.

Add red pepper, kolbassa and bacon.

Add 5 cups of chicken stock (boullion mixed with hot water). Heat to boiling.

2 cobs of corn (cut all corn off the cobs)

While soup is boiling add 2 cobs of corn.

Stir until boiling, then turn down and simmer for 30 minutes pour in 1 cup of whipping cream.

Stir until boiling, then turn down and simmer for 30 minutes more.

Mix 3 heaping tsp of flour to 1 cup of water and mix until a smooth (if it's not smooth then you'll have goopy lumps in your soup and it will be a very bad texture to eat).

Mix flour mixture into soup and heat up for 5 minutes.

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