Inspiration in a...

cornfield.

Yep, that's right. A cornfield. Hey, it's Sunday. A holiday weekend--one of the last weekends of summer and I just don't feel like working. I'm having too much fun spending time with family and friends, enjoying the last warm breezes and taking time to smell the cornstalks. That's right, I'm spending lots of time in the garden these days. Everything is ripe and I just can't pick the crops quickly enough. We're bringing zucchini, tomatoes, squash, peppers and loads of other stuff in by bushels. Most of it we're canning or freezing for winter use, but we're eating tons of veggies now.

Getting real creative about how I'm cooking the neverending harvest. Finding inspiration, you might say.

Anyhow, I'm making corn chowder this week. Thought you might want to, too.

Simple Corn Chowder

2 T. butter
1 small onion, finely chopped
1 small carrot, finely chopped
4 ears of sweet corn, kernels removed from the cobs
1 bay leaf
4 cups milk
2 potatoes, peeled and diced
1/2 red pepper, finely chopped
1 t. thyme
salt and pepper to taste

Melt butter in large stockpot over medium heat. Add onion and carrot and saute until carrots are tender and onion is translucent. Lower heat, then add milk, bay leaf, potatoes, pepper and spices. Simmer until potatoes are tender. Add corn. Bring soup to a boil, then reduce heat to a simmer again. Cook for 10-15 minutes. Adjust salt and pepper as necessary.