Linda White's Corn Chowder

Linda J. White writes FBI thrillers from her home in rural Virginia. Her husband of 40+ years, Larry, was a video producer/director at the FBI Academy for over 27 years. Mother of three grown children, Linda is also a national-award winning journalist and a women’s ministry speaker. She loves Jesus, her family, dogs and books in that order. She’s a member of National Press Women, American Christian Fiction Writers, and other professional groups. When she’s not writing, she can be found playing with Keira, her Sheltie, reading a book, or dreaming of the beach. Learn more about Linda and her books at lindajwhite.com

Linda's latest book release: Words of Conviction

Abingdon Press, April 2014

One August night, Zoe, the five-year-old daughter of powerful Senator Bruce Grable, is abducted from her bedroom in Washington. The FBI brings in Special Agent Mackenzie Graham, a forensic psycholinguist, to analyze the written threats of the vengeful kidnapper. An expert at what she does, Kenzie probes criminal minds more accurately than she does her own heart.

Working alongside fellow FBI Agent John Crowfeather, Kenzie refuses to acknowledge her mysterious attraction to John, and continues to build walls she believes will protect her, not only from John, but from God as well. John is no fan of hers, either, but they have little time to dwell on it as the case grows more dangerous.

The race is on to save Zoe. Can Kenzie and John rescue the girl before it’s too late? Or will their misguided convictions cost a little girl her life? Buy the book HERE.

Linda's recipe for Corn Chowder

When snow or a cold rain is falling, there’s nothing quite as comforting as a bowl of homemade corn chowder. Our family loves this recipe, which I’ve developed over the years.

6 slices of bacon
1 onion, diced
2 celery stalks, sliced
4 Redskin potatoes, unpeeled, diced
¾ cup water
2 cups milk or half-and-half*
2 14-oz cans cream-style corn
1 15-oz can whole corn, undrained

In a heavy pot, cook bacon until crisp. Remove, reserving 2 T of fat. Saute onion and celery in the bacon fat; add potatoes and water. Cook until potatoes are tender, about 20 minutes. Add corn, then milk and heat through. (Do not boil.) Serve hot, with crumbled bacon on top.

*The higher the butterfat content, the higher in calories this recipe will be. I usually use regular milk, or mostly regular milk with a little half-and-half.