The influx of corn continues. I decided corn chowder would be a great thing to have in our freezer for fall, so set about finding a good recipe for it. It seems that even though I have a million wonderful cookbooks I always head right to Everday Food and Cooking Light to look up recipes. Lazy, lazy, I know. Anyway, despite there being a nice looking CL recipe in this month’s issue, I opted for a very simple Martha Stewart recipe. Good choice, Sarah. The Martha recipe is but a few ingredients and the corn really shines in it, accented by thyme and bacon. Of course I used my corn zipper to make short work of removing the kernels from my 8 ears of corn (double batch of the recipe.) I like to freeze soups (and many other things, including applesauce) in quart size freezer bags, laid flat. That way they stack up nice and flat in your freezer, and they are also easy to defrost pretty quickly in hot water.
Putting Food By: More Corn