Soup is the last thing you think of when the sun is shining and it’s hot outside. Our minds are on sweet, fresh lemonade, vibrant green salads and smoky, charred meat from the grill. The idea of warm, nourishing soups and stews seems to weigh us down just thinking about it. However, summer is also the season of corn. When you have exhausted all the traditional ways of eating your summer corn; grilling, roasting, boiling and buttered, a creamy bowl of corn chowder is a great change.
This recipe first appeared in The Rocky Mountain News paper in 1997 when we lived here back then. I remember making it with the season’s last bit of summer corn. It sounded so good to me that I remember making a special trip to purchase all the ingredients to make it for dinner that day. It was good back then and has been every time I’ve made it since then. I make it almost every summer when the corn is in abundance.
The only change I made to the original recipe is adding garlic and using vegetable broth when I didn’t have chicken broth. The soup doesn’t need any spices or anything extra. The star is the fresh corn and its sweetness and the pleasant crunchiness. The cream (or use half and half) makes the soup rich and luscious so don’t leave it out. Corn and cream were made for each other! Add a nice, crusty loaf of bread and dinner is complete. When I make this soup, it is the main dish, I usually don’t make anything else along with it except for some bread and butter. The soup is rich and filling all by itself.
Serves 8 as a main dish.