sweet corn and pepper chowder

Remember how we Grant put up all of that sweet corn for us last Fall? It is about this time every year that I realize I’ve been hoarding last year’s preserved harvest a bit. I’m starting seeds for this year’s garden, and I still have at least half of last year’s garden on the shelves and in the freezer. This, of course, is a wonderful problem to have. I’m working on putting up some shelves in a new spot so I can better organize (and display!) all of our canned stuff and create more of a staging spot for ferments, but I’ve realized that I’m terrible at keeping our freezers straight. I have got to do a better job keeping track of what’s going on out there. Any tips or tricks that work for you?

Anyway, it was on one of those days that I was kicking myself for not having a better freezer system that I came across a whole corner of frozen sweet corn that I had forgotten about. I set to making some soup right away. This soup tasted like an Indiana summer day in a bowl, which is especially helpful during this winter that seemingly will not end. I used frozen green peppers because I also found a stash of those in the freezer, and I used a few dried cayenne peppers from last year’s garden instead of the serrano because that’s what I had on hand. Make this today, and it’ll warm you right up!

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