Cold temperatures have set in around here for the time being. The colorful array of leaves have disappeared from the tree's branches leaving them bare, but far from empty. As Charlotte observed last week, " I can see so many bird nests in the trees!" The blaring sound of leaf blowers can be heard at all times throughout the day. I drink in the flavor of November. Even the name of the month, NO-VEM-BER, has a musical lilt to it. The distinct smells in the air and the manner in which the light creatively filters through on all objects, still or stationary, makes me sigh.Today was a day for cold weather things. A trip to the yarn shop with my sweet husband. Who I might add patiently waited while I had a skein of this yarn hand rolled into a ball by the shop owner's mother no less. She was visiting her daughter from the state of New York and since I was the designated yarn holder, we were able to carry on a delightful conversation.
Chili was made and set in the crock pot before venturing out; so comforting for supper with added condiments of cheese and sour cream. Another favorite soup was also made this afternoon, Corn Chowder. I will give the recipe because it is fresh on my mind now. It is one of the soups, like chili, with a recipe which seems to be just thrown together without need of specific recipe
requirements.
Corn Chowder
Saute 1 cup onions in 2 teaspoons of butter until tender, about 3-4 minutes.
Add 3 cups of corn. ( I use fresh corn I have frozen and thawed beforehand)
2 cups of potatoes, cut into cubes
1/4 teaspoon pepper
3/4 teaspoon salt
3 cups chicken broth
1 teaspoon dried thyme
Heat, cover and simmer for 30 minutes.
Add 1 cup sour cream and 1 cup milk. This is where you may adjust for personal taste depending on whether you like it thick or thin.
If you like you might think about adding a little shredded cheddar cheese before serving.
Served in a pottery bowl steaming with corn bread muffins make a wonderful meal for a cold evening at home.
