Since American Ghost came out last week (or week before? Is it passing that quickly?) I have been speaking and driving, and driving and speaking, in that order. After two years of conversation about cornbread and butter-beans with Cracker Kitchen, I thought the segue into American Ghost would be a mite bumpy, but so far, so smooth. Southerners love story, food, and history in about the same measure, and in final send-off of my years in test kitchen, food blogs, and cook-offs, I recommend a final recipe for your consideration, courtesy of my cousin Marcie.
Now retired, Marcie worked for the state of Florida for many years, and everyone knows that state employee are the wiliest recipe collectors on earth. It’s all those Friday-Birthday lunches. Over time, you have to diversify and troll for new food, of you’d die of Publix fried-chicken poison. Here is a surefire autumn pleaser, both easy to make and easy to eat. If you have access to fresh corn, use that. If not, canned will do nicely.
MARCIE’S CORN CHOWDER
1 medium white onion, chopped
1 pack hot Jimmy Dean bulk sausage
2 cups potatoes, diced and boiled in 2 cups of water for 10 minutes, till tender, but firm (save water)
1 can whole kernel corn
1 can cream style corn
1 can evaporated milk
Salt and pepper to taste
- In medium/large pot, sauté onion and sausage till brown. Drain grease.
- Add remaining ingredients, including water you cooked potatoes in.
- Simmer for 15 minutes, and salt and pepper to taste.
- Serve hot or cold.