Leek, squash blossom, & corn chowder for the harvest moon.

Silver lady. 

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The moon is mysterious, wise, and beautiful as women themselves. I think all women have a little bit of the moon inside us. Illuminating the world at night, watching the earth at sleep. At some point all of us have been stopped dead in our tracks because of a gorgeous moon. We should do that every time. Early this morning was a most beautiful harvest moon or the corn moon. Where I am located, the moon wrapped herself up in an orb of soft, warm orange. I stood outside with Ty, my bare-feet in the cool dirt and hands cupped around a small bowl of corn chowder.

This moon was particularly important to Native Americans and its light told them that crops such as corn, squash, beans, and wild rice were ready for harvest. The moon was so bright that it invited them to work late into the night harvesting plants in lady moon's bright glow. They worshiped their light-bringers, and we should be thankful for them as well. Almost all cultures/religions (Ancient Egyptians, to Chinese, to Druids, to Ancient Greeks, Early European, to North and South Americans, to Christianity) were heavily drenched in moon lore. All religions are still colored with the moon today, even if we do not realize it. One of the most carving experiences of my life was exploring the Mayan culture on a four day hike to Machu Picchu, where, among other things, I saw the Inca temple of the moon. During the hike, our guide taught us to pour out a little food from everything we ate to give it to Mama Pacha (mother world). It only makes sense to give a little back the the earth that gives us so much. I left my little bowl of chowder out on a stump under the glow of the harvest moon and mama pacha. 

This corn chowder is perfect as we approach the end of summer and welcome fall.

"On a gold throne, whose radiating brightness
  Dazzles the eyes--enhaloing the scene,
Sits a fair form, arrayed in snowy whiteness.
  She is Chang-o, the beauteous Fairy Queen.
Rainbow-winged angels softly hover o'er her,
  Forming a canopy above the throne;
A host of fairy beings stand before her,
  Each robed in light, and girt with meteor zone.'"

                                                  -Mr. G. C. Stent idea of the Chinese versifier translated

 

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Recipe (Serves about 8 bowls, freezes well too)

 

Corn- 6 ears, shucked and kernels cut off cobb (keep cobbs)  

Leeks - 3, washed and sliced into thin slivers

Red onion - 1/4 an onion, diced

Sweet peppers - 3 small, or 1 small bell pepper, chopped

Squash blossoms - 3-4 (chopped + extra for garnish) (optional) Make sure to remove the stamen (central stalk of the bloom)

Red skinned potato - 1 medium, diced

Spinach - 2 large handfuls, fresh, finely chopped

Garlic - 3 cloves, minced

Mushroom broth - 6.5 cups (or veggie broth but I think mushroom is better) 

Olive oil - 2TB

Butter - 2TB

Flour - 1.5TB

Light cream - 1 cup

Mild cheddar - scant 1/2 cup, grated.

Salt/ pepper - to taste, about a teaspoon but I was generous with the pepper

Bay leaves - 3

Dry sage - 1TB

Thyme - 2tsp

Chives - a few TB for garnish (optional) 

Chop all veggies and have them ready. Place the 2TB of olive oil in a large stock pot on medium heat, add garlic, leeks and onions. Let them sweat and cook for about 5 minutes, stirring occasionally. Add in the sweet peppers, squash blossoms, sage, and thyme. Cook for another 2 minutes. Add in the broth, the potato, bay leaves, and corn cobs (with the kernels cut off). Let it simmer for 20 minutes. Add in 1/4 of the corn kernels. Let it simmer for another 10 minutes. Remove and discard the bay leaves and corn cobs.

Pour the mixture into a blender and blend until smooth. Have a ladle, a whisk, and the blender full of soup handy. Return the empty pot to medium heat on the stove and add in the 2TB of butter, you are going to make a roux. Once the butter melts whisk in the flour and then, while whisking, ladle in the soup slowly. Continue doing this, whisking in-between ladle fulls until it is all incorporated. The soup will be a little thicker now. You are almost there! Keep the soup on medium heat and add then place another 1/4 of the corn kernels into the blender with the cream. Blend until smooth. Add the cream mixture into the soup and then all the rest of the reserved corn kernels and fresh spinach. Let it heat up at least another 10 minutes (not boil). Add your cheese and let it melt. Season it with salt and pepper, and serve warm topped with chives and squash blossoms. 

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