Indian corn on my front door – easy and festive Autumn was by far Ginger’s favorite season….she loved “airing out the house” with the crisp fall air, decorating with corn stalks and mums (deep rust or burnt orange, never purple or yellow), baking apple pies from scratch (Crisco and McIntosh apples)….she actually liked it when it got dark earlier, because that meant it was easier to keep the children indoors…she was truly a homebody who enjoyed being indoors herself – many a day spent with zero makeup on, wearing jeans and sneakers – baking, cleaning, puttering around the house…..the only days you will find me at home with zero makeup on is when I am sick with the flu! I too love festive decorations, but with a busy job, it must be easy and quick – this year I stopped at a farm stand on my way home from work and within 20 minutes – done! The Indian Corn looks so pretty contrasting against the black door; other years have done a simple sprig of branches with orange berries…….Nothing elaborate, but it definitely defines the season……Working girl’s fast and easy fall decorations One of my favorite things of the fall season is making soup – I will often make a big pot on Sunday that lasts for at least a few days, with some to freeze – beef barley, minestrone, lentil, fish stew – my preference is for soups that are high in protein and fiber and low in fat and carbs…..unlike Ginger’s unforgettable Corn Chowder, which she would make EVERY YEAR on October 31st…..it started out as an easy supper to feed us kids before trick or treating, then just became a tradition…not a super thick chowder, but yummy! I cannot remember the last time I made this, but I share with you today…..
Ginger’s Corn Chowder
4 T butter
1 large onion, chopped
2 stalks celery, chopped
2 cups water
3 medium potatoes, diced small
5 T flour
2 cans cream corn
1 can of chicken broth
2 cups of half & half (no wonder it’s so good!)
Salt and pepper to taste
Saute the onion and celery in the butter till soft. Add the water and potatoes, cook on low heat until soft. In a small bowl, make a thin ‘paste’ with the flour by adding a little water to it. Pour this paste into the potato mixture, stir constantly on low heat for a few minutes. Then add the broth and half & half. Mix well. Add the corn, salt and pepper to taste. Cook on low heat, stirring often, for about 45 min. Enough for a family of four with leftovers! Yummy with crusty bread, or in the Armenian tradition that we had, it was always served with ‘chord-hatz’, which is a dry cracker bread that is wet with water before serving (odd, yes, but good!).
Happy Fall!
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