Herrle's Corn Chowder & Sweet Potato Pecan Pie

Shopping List:1 pkg Stemmlers Lean Pork Side Bacon
1 large cooking onion
2 leeks
Chicken broth
Thyme, bay leaf
4 large potatoes
3 cups sweet corn kernels
dinner rolls or fresh bread

2 – 8” frozen pie shells
1 large sweet potato
Corn Syrup
Pecans
Brown Sugar
Eggs
Butter

Recipe: Herrle’s Corn Chowder A family favourite! The vegetarian version of this recipe is found in a new community cookbook, called Taste the Diversity, that we are selling. All proceeds support the 2012 Plowing Match, which will be in Waterloo Region next September.
4 strips lean pork bacon
2 leeks
1 large cooking onion or 1 spanish onion
1 tsp salt
1/2 tsp white pepper
1/4 cup flour
1/4 cup dry chicken soup base powder
1 bay leaves
6 cups water
4 large potatoes -washed, cubed and chopped (can leave skins on)
3 cups corn kernels - can use frozen or fresh
1 cup milk (or cream)
1. Chop the bacon. Place it in a soup pot and cook until crispy. Remove from pan, keeping the drippings.
2. Wash and clean leeks. Finely chop white and pale green portions.
3. Finely chop onions. Saute in bacon drippings until very tender.
4. Add salt and pepper, soup base and flour. Stir well
5. Add bay leaves, and water. Stir well.
6. Add potatoes and corn.
7. Bring to a boil. Reduce heat and simmer until potatoes are tender.
8. Add milk (or cream) just before serving.

Recipe: Sweet Potato Pecan PieFrom Simply In Season cookbook.
Heat oven to 350 F.
1 cup sweet potato – cooked and pureed
¾ cup light corn syrup
3 eggs beaten
1/3 cup brown sugar
¼ cup butter
1 tsp vanilla
½ tsp salt
Beat together with an electric mixer.
Pour into 2 -8” pie shells. Bake for 30-35 minutes, or until set.