Wednesday, July 25, 2012

Shall We Blanch? (1, 2, 3)

What would summer be without the ritual of putting up sweet corn? Less sticky, for sure. Having yummy corn all year (that still has all of the flavor in it) is worth the work though.

 From this (142 ears)...

 To this...

To this (18 fat quarts).

It irritates me that our society has vilified sweet corn to such a degree. So much of the world depends on corn and its cousins as a staple for life. Are we so much better than them that we can turn our noses up at the gift that God's providence has placed so ready to hand? I choose gratitude instead.

Of course we're having corn for supper! How silly of you to ask!

Summer Corn Chowder (recipe compliments of Midwest Living)

4 ears fresh corn (or 10 ounces frozen--about 2 cups)
14 oz can veg broth (I'll probably use chicken)
10 oz frozen green peas (or 12 oz edamame, lima beans, or 2 large bell peppers)
1 large onion, chopped
2 t fresh marjoram or oregano (or 3/4 t dried)
1/2 t salt
1/2 t pepper
1 can cream style corn
1 c. cubed ham
2/3 c evaporated milk
1 t worchestershire sauce
fresh marjoram or oregano for garnish

My corn is already cooked and removed from the cob, so I'm deviating from the recipe and sauteing the onion in a little olive oil. Then I'll add all the other ingredients and simmer about 10-15 minutes. If you want the full recipe, it's available in the July/August 2011 issue of Midwest Living). My hands are too sore to type all of it.

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