Donna Wandrey's American Corn Chowder

from the Dark Shadows Celebrity Cookbook

An impressive contribution to the Dark Shadows Celebrity Cookbook has been made by lovely Donna Wandrey with her quartet of international soups.  A nice choice is this American Corn Chowder because I had the variety of vegetables it called for handy -- corn (frozen, alas in the winter time), potatoes, onions, celery, carrots, parsley, and pimento.  This medley of very American farm vegetables seems to be where the recipe gets its name.  There is also an addition of shredded cheddar cheese blended in at the end which is reminiscent  of Vermont cheese soup, another classic American creation.  This hearty recipe calls for some sausage as well lending an unexpected meaty flavor to the soup which goes nicely with the corn and potatoes.  By the way, when you're preparing this recipe don't toss out your potato peels because you'll be sauteing them with the sausage and onions and stirring them into the soup as it simmers!  This adds flavor, texture, and vitamins.  I had not done this before and was intrigued by the prospect which produced very good results.  The soup is also seasoned with an interesting blend of pepper, nutmeg, thyme, paprika, and cumin, all of which come through in a very subtle but interesting way.  The recipe looks long, but it's quite simple and its a great one dish meal.  Serve it to guests or as a TV dinner while you work your way through several of your favorite Dark Shadows episodes.  Now we know a little more about what Roxanne Drew might have been up to in Timothy Stokes' kitchen when not observed, before her coma of course.