We are in the height of corn season here. We can’t get enough of it – or so my Hubby thinks! Every time I send him to the farmer’s market for corn – he comes home with the twice the amount I ask for!
“Honey, we need six ears of corn.” He comes home with twelve.
“Honey, we need a dozen ears of corn.” He comes home with two dozen.
I know we want to capture the seasonal bounty but come on! This weekend was finally a rainy one – a perfect day for making soup and using up all the corn that is piled in my refrigerator. This recipe is different than the Lobster Corn Chowder recipe I did last year in that there is no seafood in this recipe.
This recipe has an interesting flavor with turmeric being one of the spices. The turmeric not only enhances the flavor of the sweet corn but adds a nice yellow color to the chowder.
The original recipe is from Ina Garten but I ended up spicing it up a bit more with additional spices and fresh herbs.
Much better than the original recipe that I thought was a tad bland.
It’s easy to put together, it’s full of fresh corn, chunks of little red potatoes topped with crispy bacon.
A bowl of corn chowder with a side of crusty bread….what else do you need on a rainy day?
Pesto Grilled Shrimp: 1/2 cup basil, packed1 small clove garlic1 tablespoon pine nuts, toasted2 tablespoons parmigiano-reggiano (parmesan), grated2 tablespoons olive oil1 tablespoon lemon juice (~1/2 lemon)salt and pepper to taste1 pound shrimp, peeled and deviened