New Potato and
Sweet Corn Chowder
1/2 cup butter
1 medium onion, chopped
1 pound new potatoes, scrubbed and cubed
1 1/2 cups chicken broth
1 can cream-style corn
2 cups fresh corn, cut from the cob
1 cup heavy cream
1 cup whole milk
2 Tbsps. flour
1 Tbsp. fresh, or 1 tsp. dried dill
1/2 tsp. salt
1/4 tsp. pepper
Melt half the butter in a heavy pot. Add the onion and cook over low heat, stirring, until soft. Do not brown.
Add the potatoes and chicken broth and bring to a boil. Simmer until the potatoes are tender, but still firm.
Add the cream-style corn, fresh corn, cream and milk.
Bring to a simmer.
Mix remaining softened butter with the flour until smooth.
Whisk the mixture into the soup and simmer for about five minutes, until thick and creamy.
Add the dill, salt and pepper to taste.
Applesauce Marmalade
4 1/2 cups applesauce
2 medium oranges, unpeeled
2 small lemons, unpeeled
1/2 cup water
4 cups sugar
Turn applesauce into a heavy saucepan.
Put oranges and lemons through a food grinder, using a medium knife.
Discard seeds, but reserve all juice.
Add to the applesauce, then add water and sugar.
Stir over low heat until boiling, stirring constantly.
Reduce heat and simmer until thick – about an hour.
Stir frequently. This marmalade will scorch easily during the latter part of cooking time.
Pack in sterilized jars and process 10 minutes in a boiling water bath.
Makes 3 pints.