I love the summer months when you can get refreshing fruits and vegetables to your heart’s content. I’m not quite ready for a huge garden, but I’ve found several other options for getting fresh produce in my area.
One is a “pick-your-own” place where you literally go out in the field and pick your own tomatoes or whatever’s in season. Then there are little stands and farmers everywhere selling their produce on the side of the road. One man even parks his truck under a tree on Main Street in Kaysville and sells fresh corn on the cob, picked thI love the summer months when you can get refreshing fruits and vegetables to your heart’s content. I’m not quite ready for a huge garden, but I’ve found several at morning. I also found a lady across town who has a huge garden and sells her produce to order. Then there are the local farmers’ markets where the produce is beautiful and unfortunately, more expensive.
Yesterday, I had a serious craving for creamy corn chowder. We had 4 ears of corn-on- the-cob left over from a B-B-Q, some red potatoes and a red bell pepper. I’ve never made corn chowder before so I’m not sure how it’s supposed to be. But here’s a simple, quick and tasty version that I put together…
Fresh Corn Chowder
- 1 small onion
- 1-2 cloves garlic
- 2 red potatoes or 1 small russet
- 1 red bell pepper
- 4 ears corn on the cob
- 2 T oil (see this article to choose your kind)
- 3 cups 1% milk
- 1 T corn starch mixed into 1/4 cup cold water
- Salt, pepper, garlic granules, onion powder, season salt to taste
Chop onion and garlic. Peel and chop potatoes and red pepper; cut corn off the cob (either cooked or raw). Saute all of these in the oil on medium heat for 5-7 minutes. Pour in milk and corn starch mixture. Add seasonings to taste. Cook, stirring until soup thickens. Serve with crusty bread and enjoy!