The Grovestead

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Tag: potatoes (page 1 of 3)

Potato & Corn Chowder

Potato Corn Chowder recipe

I’ve been inspired recently to start making my own soups. Simple soups that are made from simple ingredients you can grow in your own garden. The plan is to make a variety of soups in bulk over the winter while our woodstove is burning, so we’ll have delicious homemade soups on hand all year long. I’m also going to start posting the recipes as I experiment and discover ones I like (see the new ‘Cooking’ section on the menu).

I’m calling these “Homestead Recipes”. They taste best if you use homegrown vegetables and cook them on a wood-fired stove. ;-)

Potato & Corn Chowder

This is my new favorite chowder. It will ruin you for store-bought soups. Very simple but loaded with flavor.

Ingredients

  • 4-5 yellow potatoes (eg, Yukon Gold), cubed
  • 3 garlic cloves, minced
  • 1 medium white onion, diced
  • 4 cups chicken stock
  • 1 cup cream (half & half)
  • 2 cups sweet corn
  • 1 tsp salt
  • 1 bay leaf
  • (optional) 3 strips bacon

Toppings

  • Bacon bits
  • Shredded cheddar
  • Sour Cream

Directions

  1. Cut bacon into bits. Fry up bacon and set aside. (skip this step for vegetarian)
  2. Saute onions and garlic in bacon grease (or olive oil)
  3. Combine onions, garlic, potatoes and chicken stock in stock pot. Cover and simmer for 30 minutes on wood-burning stove.
  4. Add corn, salt, cream, and bay leaf. Continue simmering uncovered 20-30 minutes or until potatoes reach desired consistency.
  5. Add toppings and serve.

Makes 2 quarts.

Potato corn chowder with toppings


Garden Update

Garden beds

Tomato starts

Planting tomatoes in late Spring

Garden update 2015

With the new barn construction taking most of our attention this summer, we didn’t have as much time to devote to the garden. But we still managed to get our favorite crops planted: tomatoes, corn, peas, onions, potatoes, beets, cucumber and another testbed of watermelon (we have yet to be successful with watermelon).

Corn and potatoes

By the way, did you know beets make excellent salads? Just chop up the beets and leaves (throw the stems) and add some dressing. We’ve been eating them daily around here. In fact, beet greens are the healthiest part of the plant and are ranked among the world’s top 10 healthiest foods!

Health Beets

The main lesson I learned from last year was that you can’t slack on the weeding and “make it up on volume”. It’s much more productive to plant a smaller garden and keep it well weeded that a huge garden that doesn’t get tended. The harvest of corn, peppers, potatoes and onions last year was pathetic where I let the weeds take over.

Blueberry patch

Another lesson learned is how incredibly “fruitful” our perennial fruit plants are. The blueberries, strawberries, raspberries and apple trees are healthy, abundant, and require almost no work on my part. Minimum input, maximum output.

Strawberries

This has led us to more conversations about what other kinds of fruit we should be planting. Cherry, apricot, peach and plum trees may be in our future.

The only trick is finding ripe fruit before our kids do.

Picking blueberries


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