One of the pleasures of summer is farm fresh produce, whether it comes from your own garden, a friend's, or a local produce stand or farmer's market. Our Walmart usually has a large bin of locally grown sweet corn all summer long, and that's where I went to buy fresh corn for our corn chowder last weekend.
Using fresh corn cut off the cob made a big flavor difference in this chowder. It tasted like summer!
NOTE: For our Sunday afternoon group of eleven, I doubled the amounts in this recipe, but the four of us each had a bowl of soup for dinner on Sunday evening, and we still had enough for lunch another day.
Do you even make soup in the summertime? (I rarely do, but this was worth the exception.)
Looking for a recipe from another week?
Week 1: Marinade for Chicken
Week 2: Black Bean Salad
Week 3: Cappuccino Pops
Week 4: Roasted Sausage and Vegetable Pasta
Week 5: Easy-Freezy Vanilla Ice Cream
Or last year?
Fruit on Tuesday Week 6: Key Lime Pie
Or two years ago?
Salad on Tuesday Week 6: Strawberry Spinach Salad with Poppy Seed Dressing