Posted (Steven) in Recipes

Green Beans - 12oz
Blueberries – 8oz
Red Tomatoes – 24oz
Butternut Squash – 16oz
Peppers – 12oz
Corn – 16oz
Fresh Pea Shoots

Recipe – Corn Chowder
1 tablespoon unsalted butter
1/2 large yellow onion,chopped (about 1/2 cup)
1/2 large carrot,chopped (about 1/3 cup)
1/2 celery stalk ,chopped (about 1/3 cup)
1 package of Winter Sun Farms Frozen Corn
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium potato peeled and diced
1/2 package of Winter Sun Farms Green Beans and Red Peppers
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
fresh ground pepper
1/2 teaspoon fresh thyme leaves

1. In a large saucepan melt the butter over medium heat. Add the onion and saute for 4 – 5 minutes until soft. Add the carrot and celery and cook 4 – 5 more minutes.
2. Add the milk, potato and bay leaf and bring to a boil. Reduce heat to a bare simmer. Cover the pot and cook for 10 minutes. Make sure the heat is low enough to prevent scalding the milk on the bottom of the pan.
3. Discard the bay leaf. Raise the heat, add the corn, green beans,peppers, 1 teaspoon of salt, fresh ground pepper to taste and slowly bring to a boil again. Turn down heat and simmer for 15 minutes or until the potatoes are fork tender. Add fresh thyme during last 5 minutes of cooking.