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.


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