![]() ![]() Add the onion, garlic, and thyme, and sauté about 3 minutes. Heat the butter in a soup pot over medium heat. ![]() The soup will be a little less thick.)Ħ cups vegetable or chicken broth or waterĢ cups cream or milk or soy/nut/coconut milk ![]() Feel free to adapt this recipe to use the ingredients you like to eat or that you have on hand.Īn additional dollop of olive oil or butterĦ sprigs fresh thyme, or 2 teaspoons dried thyme When I was a kid I was taught how to cook “farm-style,” which meant using whatever one has on hand, and knowing how to swap out ingredients because “you wouldn’t be having free time to just run into town to pick up something.” How did my childhood cooking mentors know I’d be so busy! To this day, recipes are simply starting places for me, and most ingredients (and amounts) are fair play for substitution. During the holiday season we use our frozen sweet corn to bring the stored sun and warmth into the short winter days. Here, Martin Diffley (left), his grandchildren Emma, Chase, and Blake, and daughter, Eliza, prepare to husk just-picked sweet corn.ĭuring the corn-growing season, Martin and I eat most of our sweet corn in the field uncooked and fresh. Day 3 of our holiday recipe phase features a nice winter corn chowder from Atina Diffley, author of Turn Here Sweet Corn.ĭay 2: Helene Henderson’s Swedish Pancakes with Cranberries and Sweet Potatoes with Pomegranates.ĭay 1: Beth Dooley’s Sweet Potato and Walnut Salad and Cranberry Snack Cake.įour generations of the Diffley family come together in August to freeze corn for winter eating. ![]()
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