It is almost the middle of July. That means summer is really and truly in full swing! Before we know it, it will be time for kids to head back to school. Slowly, the warm summer weather will fade away and lead into the crisp autumn air. Until then, lets make the most of the gorgeous summer days. Part of savoring summer is enjoying all the delicious fruits and vegetables that are growing and currently abundant. If you live in an area rich with farmland, you will likely find corn, tomatoes, peppers, watermelon, and other delicious produce growing bountifully. Did you know you can usually save money by shopping at local roadside produce stands? This allows you to enjoy the freshest produce, contribute to your community by putting money in the pockets of local farmers, and save your own money all the while! Today, we bring you delicious summer recipes for fresh Corn Chowder and refreshing Cucumber Summer Sangria. that utilize several types of summer produce. Why not make the most of the fresh summer produce?
Slow Cooker Poblano Corn Chowder with Chicken and Chorizo from Foodista https://www.flickr.com/photos/foodista/8386977873
Fresh Summer Corn Chowder
Corn Chowder Ingredients:
3 tablespoons of butter
8 ears of yellow corn with the kernels cut off the cob
5 pieces of bacon cut into small pieces
1 medium sized yellow onion chopped into small pieces
1/4 cup of AP flour
1 glove of garlic minced
5 cups of water
1 lbs of gold potatoes cut into approximately 1.5″ pieces
1/2 teaspoon of dried thyme
1 bay leaf
1 tablespoon of honey
1 cup of half and half
2 tablespoons of freshly chopped chives
salt and pepper to taste
(optional) cheddar cheese finely shredded
Corn Chowder Directions:
In a large pot, melt your butter. Then add your onion and bacon. Stir often for approximately 8 to 10 minutes. Once the onions soften, add the garlic and flour to the pot. Whisk together for just over a minute, then add the water while continuing to whisk. Continuously stir as you bring the mixture to a boil. Then, add in your corn and potatoes. At this time you can add your chives and bay leaf. Add as much salt and pepper as you like. Reduce the chowder to a lower heat and let it simmer. Stir a few times until the potatoes are somewhat soft. This takes approximately 20 minutes. After the potatoes are soft, remove approximately 2.5 cups of the chowder from the pot and place it in a blender. When it becomes smooth, place it back in the pot with the remaining chowder. Stir together and add in the half and half, honey, and chives. If you would like, you can put cheddar cheese over the top. Serve and enjoy!
Cucumber Summer Sangria
Summer Sangria Ingredients:
1 cucumber sliced in thin slices (seedless cucumbers work best)
1 small honeydew melon
1 lime sliced in thin slices
12 fresh mint leaves
1/4 cup of honey
1/4 cup of lime juice
A 1 liter bottle carbonated water. The water should be pre-chilled
A bottle Sauvignon blanc or a different semi-dry white wine. The wine should be pre-chilled
Summer Sangria Directions:
Chop up the honeydew melon into thin slices. Place the lime slices, honeydew, cucumber, and mint leaves into a pitcher large enough to accommodate all the ingredients. In a bowl, mix together the lime juice and honey. Once it is mixed, pour it over the mixture in the pitcher. Stir as you pour in the wine. Chill sangria before serving. When you are ready to serve it, add in the carbonated water and serve in glasses.
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