Corn chowder is the perfect recipe for fall. It is warm, comforting and delicious. Now that the leaves are turning and their is a chill in the air, nothing is more comforting than coming home and warming yourself up with a warm bowl of creamy soup and a biscuit. This recipe is a favorite in the Pennsylvania Dutch country. And for good reason.
Not to toot my own horn, but I make a really good chili (toot! toot!). But I never gave it any additions – no noodles, especially no beans. It just wasn’t my preference.
To me, basically chili is a good sauce and some ground beef. From there you can add whatever you would like to the top – sour cream, onions, crackers, cheese, the lists go on and on. But I’ve always wanted to enhance those flavors.
Nothing says fall to me like chili. But the problem is my husband doesn’t like beans, none of ’em. Okay, green beans don’t count, but any chili-related bean, he turns his nose up at. So I set out to find a substitute for beans to be able to make a chili that would suffice my craving.
I’ve never paid much attention to buying foods within the season that they are the freshest. Call me crazy, but I never even knew that was a thing. Actually, you can call me an American, because this is one part of the world where we have that type of convenience. Though I appreciate the ease American grocery stores bring, there really is something to cherishing food in it’s time.
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