Fresh corn chowder

Fall is here and we are just coming to the end of the all the wonderful local crops such as corn and tomatoes, so now is the time to make the most of them.  I can only eat so many boiled buttered ears of corn, never mind how good they are, I can not say the same for husband however, who could eat fresh buttered corn for dinner every night and I mean just corn!

After the Terry Fox run a couple of weeks ago, there were 6 for lunch, so I used the 5 ears of corn that I had left over from the previous night to make soup.

I am sure you can buy some special gadget for stripping corn, but I do not have such a thing so I had to do it with a knife.  This works fine but does make quite a mess.

Soup for six

4 slices of back bacon (regular bacon would do, but I am trying to cut out fat)
1 tablespoon of olive oil
1 onion chopped
5 ears of corn stripped
5 small yellow potatoes chopped into about 2" chunks
6 cups of chicken stock
1 tablespoon of chopped fresh sage
1 cup of milk

Grilled rack of lamb and duck fried potatoes

I have been absent from the blog for a few of weeks, as summer, catering and weekends out of town got in the way.  But the summer is over :( the catering is all done and time to settle back down in to my routines.  This meal is one that I cooked up at Pender Harbour earlier in the summer and was enjoyed by my good friend and I as we spent a couple of days capturing a little peace and quiet.

If the sun is not shining and you do not want to use the barbecue, these would be just as good cooked under the broiler.

1 rack of lamb
2 tablespoons of grainy mustard
Sprig of fresh rosemary stripped from the stalk
Salt and pepper

Cut the lamb rack into cutlets and then coat in the mustard salt and pepper.  then press the rosemary into the meat.  

I left this to mellow while we went for a walk. then heated up the barbecue. These cook quickly as lamb chops are really best when pink in the middle.