What a wonderful year this has been for gardens!  Gardens are still producing lots of food for our participants.  Corn is still a favorite of many  people.   It is such a versatile vegetable with many different was of cooking it.  Most of our gardeners freeze corn for the winter months.  A few of our participants like to can corn.

031When corn is in jars it is just so much easier and faster to use in your favorite recipes.

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046Of course freezing those beautiful ears is still a favorite of most people and the kids love it!

 

I thought I would share a quick and easy recipe with you today.  It is a very good corn chowder that is not only appealing to the eye but nutritious for you too. With peppers and carrots coming in now it is a quick go to dinner.

 

Colorful Corn Chowder

 

2 tablespoons butter

1 lg onion

1 green pepper chopped

1 red pepper chopped

2 carrots chopped

1 Qt of canned or frozen corn kernels

1 1/2 cups diced potatoes cooked

3 cups water

2 cups milk

1 cup heavy cream

1/2 cup shredded cheddar cheeze

salt and pepper to taste

 

In a sauce pan melt butter over med. heat.  Cook onions, peppers and carrot til tender. Stir in corn, potatoes, salt and pepper and water.  Bring to a boil. Reduce heat and simmer for 10 minutes.  Add milk and cream.  Warm do not boil.  Serve with a sprinkle of cheese.

 

 

Happy Gardening

Waynette Harness