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The calendar says we’re still in spring for another month, but it’s full-on summer to me. Shorts, flip flops, and corn on the cob. There is nothing like a golden cob of corn with that sweet pop of flavor to bring me right back to a summer state of mind.

When I was a kid, we used to spend big chunks of June and July on my grandparents’ farm in Iowa. My grandpa would set up a propane burner at the edge of the sweet corn patch and heat up a huge pot of water. He would wait until it was boiling before picking the best ears. All of us cousins would peel that corn as quickly as we could so that it was cooked as fresh as possible.

Eating outside on the lawn next to their farmhouse, it didn’t matter that butter dripped down our chins and onto our already dirty t-shirts. Grandpa would turn on the garden hose and we’d all jump around the sprinkler until we were clean(ish) and happy.

I overdid it a little at the market this week and bought way too much corn, but it looked so delicious I couldn’t help myself. Soon I’ll write about the best ways to grill corn on the cob, but today I’ve got an overabundance of leftovers and I’m going to write about Summer Corn Chowder instead.

Chowder in the summer might sound kind of strange, but it works. It’s a one-pot meal that doesn’t require an oven, so it won’t heat up your kitchen. Once this soup is made and simmering, cleanup is quick. It is also a very flexible recipe. Add cooked and shredded chicken or crab, or even leftover bratwursts. Top it with fresh garden tomatoes, herbs or croutons. Any vegetable that is ready from your garden or that look especially delicious at the farmer’s market can be added. Use your imagination!

This recipe lends itself to many variations. I almost always add crisp, crumbled bacon on top. The smokiness of the bacon highlights the sweetness of the corn. For added richness, sprinkle shredded cheddar or jack cheese on top.

If I’m feeling especially spicy, I will mince up a jalapeno pepper and sauté it with the onion and bell pepper. Or perhaps substitute an Anaheim pepper for the bell pepper.

I like to use leftover grilled corn for this recipe, but it works well with fresh corn. If neither are available, go ahead and use canned or frozen corn. It won’t be the same, but it will get you close.

To cut the kernels off the cob without making a huge mess, I set a big bowl down into my kitchen sink with a wet dishrag underneath the bowl to keep it from slipping. I set the corn into the bowl with its pointy end up and use a sharp knife to cut the corn off of the cob. I angle the pointy end of the corn slightly towards me so that if the knife slips it won’t do me any damage. If the cob is a little slippy in the bowl, set a wet paper towel under it, it’ll keep it in place. If you are new to this technique, start slow, you’ll get the hang of it!

I like to keep this recipe simple. In the summer, I don’t want to be in the kitchen any more time than necessary. I’d rather spend be playing frisbee or lounging in my hammock with a good book.

This recipe lets the flavor of the corn really come through. The lime juice and white wine give it a lift and the milk gives it a creaminess without making it the heavier kind of chowder you might like in the winter. I hope you enjoy it.

Summer Corn Chowder

• 6 ears of corn, grilled
• 2 tablespoons butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 tablespoon lime juice
• ¼ cup white wine
• 3 or 4 russet potatoes (about 1 pound), peeled and diced
• 4 cups chicken or vegetable stock
• 1 ½ cups milk (I use whole, but any kind will work)
• chives or cilantro for garnish (optional)
• salt and pepper to taste

Remove the kernels from the ears of corn.

In a large, heavy pot melt butter over medium heat. Add the corn, onion and bell pepper and cook for 5 minutes, stirring occasionally, until the onion starts to become translucent, about 5 minutes.

Add the lemon juice and white wine and deglaze the pan.

Add the potatoes and stock. Bring to a boil, then reduce the heat to a simmer and let it cook for 20 minutes until the potatoes are fork tender.

Remove from the heat and stir in the milk. Add salt and pepper until it’s just right.

Ladle into bowls and garnish with a sprinkling of chives or cilantro.

Enjoy!

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