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.
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.