Corn Chowder

This morning we packed up the family, and headed out to the pumpkin patch. Oh the kids had a blast. Moon bounce, pony rides, and of course pumpkin picking. My 3 year old felt the need to touch every pumpkin in the field, either by rolling, or picking it up and throwing. I guess he was just testing their sturdiness. If it didn't smash into a pile of goo, then it was good enough to bring home. This was the first time I really noticed the colorful leaves. Nothing puts you in the mood for cooking like driving down, a highway lined with splashes of orange and bright read. We got home and the oven came on.

1 lb bacon

1 onion (finely chopped)

2 celery stalks (halved, and sliced)

2 cups chicken broth

2 cups vegetable broth

2 cans (14.75 oz) of creamed corn

2 cans (14.75 oz) of corn kernals (Iuse one can of sweet corn and one can of bread & butter corn)

1 can (12 oz) of evaporated milk

1 tsp basil

1 tsp oregano

1 1/2 tsp garlic (minced)

salt and pepper to taste

Using a pair of kitchen shears, cut bacon in to strips. In a large dutch oven pot, cook bacon pieces until crisp. Remove bacon, and discard all but 2 tablespoons of grease.

In remaining grease, saute onion, celery and garlic until almost tender. Add basil, oregano, and garlic. Put bacon back into pot. Add the chicken broth, and vegetable broth to pot. Bring to boil and let simmer for 15 min. Add cans of corn, and creamed corn. Bring to boil and let simmer for another 15 min. Add the can of evaporated milk.

Bring to a boil then reduce heat and simmer until ready to serve. I like to keep mine simmering for several hours.

Butternut Squash Soup

No autumn day is complete without a little butternut squash soup. I made this last year, and sadly not much made it to the table. Between tastings while it was cooking, and the couple of Tupperware bowls that got hidden in the back of the refrigerator, where in a house full of men, is the perfect hiding place for anything you don't want to share. This recipe makes approx. 4 servings, and freezes well.

Ingredients
1 2 lb butternut squash, peeled
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
2 cups chicken stock

1/4 tsp Nutmeg

heavy cream

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Drizzle with cream, just in the center of bowl, and top with chives for garnish. Serve.