Easy As Pie...But Not

The weather's been so miserably damp I felt like having something warm and filling for dinner last night. A frozen Amy's meal just wasn't going to cut it. And I wasn't in the mood for what's become a staple here, the ever-popular PB&J.

No, I forced myself to cook. Sort of. It was an easy recipe and made enough that I froze some and will have leftovers for at least two meals so that must count as cooking, right?

I threw together a loaf of beer bread--doesn't get any simpler than that!--and I had a meal. Not a bad one, either. I'm sharing the soup recipe because I thought you might be feeling damp and hungry, too.

Oh! Before I forget, I'm blogging at The Lark Journals today. Posted some photos from here on the farm. Please come take a peek if you've got a moment.

Just out of curiosity, what did you have for dinner last night? Hmm?

Sopa del Maiz (Corn Soup)

2 cups corn
1 cup creamed corn
2 small onions
2 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup water
salt and pepper to taste
cheddar cheese

Chop onions. In a large skillet, saute onions in melted butter until onions are translucent. Stir flour into onions and cook over medium heat for 3-4 minutes.

Reduce heat to low, and add milk. Stir constantly to prevent scorching. Add corn and water. Bring mixture to a simmer, and cook, uncovered, for 15-20 minutes. Stir often.

Serve hot. Soup may be sprinkled with grated cheddar cheese, if desired.