Saskatchewan Menu of the Week -- 29 September 2005
Breakfast – Yogurt with pears.
Lunch – Spinach salad.
Dinner – Corn chowder. Baguette
This is perfect for those last few over-ripened cobs of corn from the garden. I froze quite a bit of corn this fall, so we should be eating this chowder all winter.
1/8 cup prosciutto or Canadian bacon
1 diced onion
2 sticks each celery and carrot, diced
1 cup milk
1 large potato peeled and diced (my husband likes lots of potato)
salt and pepper to taste
1t dried oregano (or marjoram)
1 cup corn kernels
a few sprigs of parsley
In a soup pot, melt the butter and sauté the meat, onion, celery and carrots. When the onion is translucent, sprinkle on the flour and cook one minute, stirring constantly. While stirring, add the milk. Boil. Add the potatoes, oregano, salt and pepper to taste. Pour in enough water to cover the potatoes and return to a boil. Reduce heat, cover the pot and simmer until the potatoes are cooked. Stir in the corn and cook until it is heated through. To serve, sprinkle each bowl with a pinch of freshly chopped parsley.