We are almost two weeks out from Fall Equinox , and change is in the air.
This morning when we started chores, it was a crisp forty two.
We are planning to greet fall with friends, and a fire I am looking forward to the gathering.
I am trying to be patient in regards to picking and displaying the pumpkins until the celebration grows closer.
Today I picked a half dozen ear of corn,ttonight we will enjoy corn chowder.
The corn crop is nearing an end the wind and rain from the week end made some stocks fall, many of the others have been visited by deer and worms.
4 Servings Prep: 10 min. Cook: 25 min.
•6 bacon strips, diced
•3/4 cup diced celery
•1 small onion, diced
•1 cup diced uncooked potato
•1 cup water
•1 can (14-3/4 ounces) cream-style corn
I used 6 ear fresh corn stripped from the cob and enough can to make up the difference.
•1/2 cup milk and 1/2 cup 1/2 n 1/2
•1/2 teaspoon seasoned salt
•1/2 teaspoon salt
•1/4 teaspoon garlic powder
•1/8 teaspoon pepper
•In a saucepan, cook bacon, celery and onion over medium heat for
10-15 minutes or until bacon is cooked; drain. Add potato and water.
Cover and simmer for 20 minutes or until potato is tender. Stir in
remaining ingredients; heat through (do not boil). Refrigerate or
freeze leftovers. Yield: 4 servings.