Cookin’ with THE CHRONICLE

Corn is delicious in the fall. The best corn I’ve ever had was in October from Clayton Rawl Farms. I’ve been eating corn for infinity and beyond like a buzzsaw. This soup is fantastic! And, of course, it has Vidalia onions! Can’t go wrong on a chilly day.

Corn Chowder

¼ cup butter 1 med. Vidalia onion, chopped 1cup celery. chopped 3 Tbsp. flour 1 cup Irish potatoes, peeled and diced 2 cups water 1 tsp. salt 1 bay leaf ½ tsp. thyme 2 cans (17-oz.) whole kernel corn, drained 1 lb. smoked sausage, sliced 2 cups milk

Melt butter and sauté onion and celery until tender. Add flour and stir well to dissolve flour. Set aside. In soup pot, combine potatoes, water, salt, bay leaf and thyme. Cover and simmer until potatoes are tender. Stir in onions and celery. Add corn and causage and simmer 5 minutes. Add milk and simmer gently until hot. Yield: 6 servings. Add some hot sauce to your taste.