chowder time!

I can not begin to tell you how difficult I find it is to even think about decorating this house for fall. It is still in the high 90’s during the day. Even attempting to place a real pumpkin outside would be asking for disaster.

At least the mornings and late evenings are finally cooling off to the low 70’s. That helps a little.

Plus, one of my favorite areas to decorate for the season is the front entry.

Last year it looked like this…

Today, it looks like this.

Hmm, at least the “caution” cones are a bright pumpkin orange. That might be all the entry decorating we get this year.

No matter ~ I vow to dig out the fall and Halloween decorations today and then do something with them.

The morning and evening cooler temps did instill in me the urge to make a double batch of yummy fresh corn chowder. A double batch because I wanted to share with my very generous neighbor, Cheryl.

You see…..

A few days ago, Cheryl anonymously dropped off culinary treasures at my front door (yes, she tromped through the dirt to get there). I don’t know for sure if she meant for the gift to be anonymous, but I wasn’t home and she left it with Connor.

Not surprisingly, Connor had no idea who Cheryl was, all he said when I ask who dropped it off was, “I don’t know, she was thin and pretty.”

Oh, thanks to Connor, that describes all my neighbors!

After a little detective work on my part, Cheryl fessed up.

This is Cheryl at the Christmas Crafts Class back in December 2012. On that note – watch for info tomorrow about my upcoming Fall Crafts & Decor Class …

So what was the culinary treasure that Cheryl gifted me with?

Homemade Croissants!

There were three of them!
Connor was home … so coincidentally there were three of us.
I ate one, and immediately hid the other two – eventually eating all three.
Connor did not know what was wrapped in the towel he had accepted.
Dave never knew they even existed.
They were mine. All mine. And they were delicious!
Thank you, Cheryl!

Fresh Corn Chowder with Sharp White Cheddar & Bacon

5 slices of bacon, diced
1 onion, peeled and diced
1 small red bell pepper; cored, seeded, and diced
Salt and freshly ground black pepper
2 garlic cloves, peeled and minced
1/4 cup flour
12 ounces small red potatoes, peels left on and cubed
4 cups fresh white corn cut off the cob, reserve cobs (about 6 ears)
2 cups chicken broth
2  1/2 cups 1% or fat-free milk
4 ounces sharp white cheddar cheese, freshly grated

Heat a large pot over medium heat. Add the diced bacon and fry until crispy and golden brown. Remove bacon to paper towels to drain. Discard all but 3 tablespoons of the bacon drippings.

Add onions and peppers to the pot with the reserved drippings and season with salt and pepper; sauté for 5 minutes, stirring occasionally. Add garlic and cook for an extra minute.

Stir in the flour, cooking for 2 minutes or until flour becomes golden in color and smells nutty.

Add chicken broth and milk.

Holding one cob at a time, use a spoon to scrape the pulp from each cob into the pot and then add the cobs to the pot as well.

Add potatoes and corn and stir to combine. Bring chowder to a boil.  Reduce to a simmer and cook for 12 to 15 minutes.

Use tongs to remove the cobs.

Taste and adjust seasonings as needed. Stir in all but 1/3 cup of the shredded cheese. Stir continuously until the cheese melts.

Serve in bowls topped with the crumbled bacon and sprinkled with the remaining cheese.

Serves 6