Corn Chowder

Inspired by the corn, potatoes, and onions in this week's share (and by the cold, rainy soup-making weather), I spent a couple hours Saturday afternoon making a corn chowder. (I used this recipe, made vegetarian by omitting the bacon and using vegetable bouillon cubes.)

I more than doubled most of the vegetables -- red peppers, carrots, celery, and sweet potatoes, as well as the onions and corn -- to make it a little more harvest-based than cream-based.

One of my biggest fears about living in a co-op (a small one -- there are five of us here) is that I will never be able to go back to cooking a normal amount of food again.