Tuesday, September 10, 2019

Corn Chowder & Sun Dried Tomatoes

Since I had four ears of corn I decided to make corn chowder. Saute one sweet onion chopped fiee, add two large stalks of celery chopped fine, add two carrots chopped fine, one medium hot pepper chopped fine, and then add two large garlic cloves chopped fine. Last add two sweet potatoes chopped fine along with four cups of water or vegetable broth. (You could also use yukon gold or red potatoes). Add salt, pepper and fresh or dried oregano.  Cook for about 20 minutes till vegetables are soft. Then add the corn removed from cobs. Last add 1 cup of milk, 1/2 cup of half and half, and simmer (don't boil) till warmed. (sorry about the pitiful photo above).
Since I was using fresh picked corn it didn't need much cooking. If using frozen corn you'll want to add it before the milk products and cook for about 5 minutes or so. Garnish after serving with some fresh cherry tomatoes. This is a lovely soup with lots of flavor. Gary said it was good two or three times, guess that's a rating of a good soup. Ha.
Earlier in the day I sliced up all the juliet tomatoes I had and put them on a rack to dry in the sun. I kept an eye on them out the window but no insects even got near them. I brought the in overnight. Today I'll  put them out for one more day of drying. Juliet tomatoes are firm like a roma so are perfect for sun drying. I was reading you can dry the tomatoes in the oven but it can take 10 hours. Who wants to use all that electricity not to mention heating up their home when the sun is free to use. Thanks for reading and for all your comments.


  1. It sure looks and sounds delicious. I would never have thought of garnishing it with tomatoes...what a good idea.

    1. Hi Barbara, thanks, I read the idea on another blog and decided to try it, I have so many tomatoes I need to dream up ways to use them.

  2. Hi Sue, thanks, Gary raved about it. I had white corn which doesn't show up as much as yellow corn would.


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