Thursday, March 12, 2009

Food glorious food!

I looked at the calendar this morning and it dawned on me that there are only 3 weeks 'til potential lambage....THREE WEEKS! I still have shearing to do, CDT shots and deworming, and as is my usual fashion, I haven't thought of even a single name for any of the forthcoming lambies....what am I thinking???

Perhaps some comfort food will help me get through this. As my faithful readers know, I froze a lot of corn last fall...a LOT. Some of the corn I purchased from friends at the Farmers' market at the very end of the season last year, so it was a tad on the overripe side and I was not thrilled with the texture once it was frozen. Being the frugal (cheap) person that I am, I had to find some kind of use for it. Ah ha! Corn chowder. So I mixed up a big batch of it today, while it is still chilly outside...what can I say, I am a comfort food kinda gal.
Of course, if you make chowder, you have to make some kind of bread to go along with it! I am a carboholic. If it is starchy, I gotta eat it, so I made some Italian bread to round out my carbo overloaded soup.
Here is the chowder recipe ( or chowda as my parents would say in their New England accents).
Warning: this recipe is not for sissies. I suppose, if you feel you must, you could substitute margarine for the butter and maybe use milk instead of cream, and perhaps not add the Parmesan....just don't tell me about it.

2 cups water
2 cups diced peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 cup cream
3 cups corn (I threw a whole quart of frozen, thawed corn and it came out fine)
1 1/2 cups shredded Parmesan cheese

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
BTW, my husband is still a little puzzled by the fact that I photograph our'd think that he would know better than to question things by now.


Shula said...

Mmm that sounds (and looks) yummy. I wish you all the best with your chores. My sheep are getting sheared tomorrow and I find that a white board in the barn is a good place to write down possible lamb names during winter. My problem is that this year girls' have to start with - which isn't so bad - but boys' names are X.

Michelle said...

How funny! That's basically what I made for supper last night, although I used a little cheddar and no parmesan, and fat-free half-n-half instead of milk or cream. Great minds think alike!

Claire MW said...

You could also use low fat evaporated milk. Sounds really yummy!

diane said...

my stomach is growling now. thanks. ; )

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