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My husband and I recently went to one of my favorite places, Magnolia Grill. We both had the Vidalia Onion Chowder with Shrimp, Smoked Bacon and Black Pepper Chantilly. Well, it was absolutely the best soup I have ever had. I discovered a different fabulous taste with every bite. Any chance of getting this recipe? -- F.K., DurhamBen Barker, owner/chef of the nationally acclaimed Magnolia Grill (1002 Ninth St., Durham; 286-3609; www.magnoliagrill.net), is happy to oblige. Barker notes that he prefers to make this dish during peak Vidalia onion season, which has passed for this year. He says that stored Vidalia onions, which are still available, will also work, and that other sweet onion varieties such as Walla Walla Sweet may be substituted as well.RecipesVidalia Onion Chowder with Shrimp, Smoked Bacon and Black Pepper Chantilly
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Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or e-mail ggcox@bellsouth.net. Find past columns and recipes a
