Hello and welcome back to The Stone Soup Cook. This week, we’re focusing on corn!
Today, I’m going to be sharing a main dish in which corn is prominently featured, and a little something for your sweet tooth.
The corn chowder recipe I’m going to share is one that I saw on a cooking show on TV many, many years ago. I never had a written version of it and over the years, the ingredients and measurements have morphed into something that I’m sure is quite different from the TV version. It starts with browning bacon and then sautéing onion and garlic in the bacon grease, and after that, who cares, right? It makes a lot and it’s quite a crowd pleaser!
The last recipe I’ll share for corn week is one for your sweet tooth. I suppose because when corn is fresh from the farm and so sweet it makes your teeth hurt, there aren’t a lot of desserts featuring corn out there. I do sort of feel like it’d be gilding the lily, I guess. But sweet pickled corn adds a little sumpin’-sumpin’ to it, I think. It really is so delicious that it’s hard to resist just getting a spoon and eating it right out off the jar–and I wanted to share something for your sweet tooth for my Friday post, so here you go:
I hope you enjoyed corn week as much as I did–tune in next week, when I feature an abundance of July birthdays and a very special birthday dinner menu!
Until then,
Peace, love and good food,
Keri
