Need to Cook in Summertime...Why Not Corn Chowder?

So, tearing through the refrigerator, the confounded urge to make something out of nothing surrounded me. Filled every cell of my being. There had to be something I could make that could fill the empty spot inside. Something...comfortable. Soup. That was it. I'd seen a recipe in a Parent's Magazine the night before. Something that called for corn.

Inside the crisper, six neatly wrapped ears of corn, and beside it, rolling in the back of the drawer lay a lonely yellow onion. Yes. I could make this work.

Summertime Corn Chowder:

Ingredients

• 6 ears fresh corn
• Salt and freshly ground black pepper to taste
• 4 slices bacon (preferably thick-cut), chopped into 1/4-inch pieces
• 1 onion, chopped
• 4 cups low-fat milk
• 1 tablespoon cornstarch

Directions

1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock

2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.

3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes

4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.

The whole corn chowder preparation was therapeutic for me, I have to admit. With all the bubbling, sizzling, and chopping, I really reached some sort of summer cooking nirvana. I was out of corn starch, opted instead for flour with a pinch of salt.

I also substituted salt and cracked pepper for Lawry's Garlic Salt and fresh Costco Lemon Pepper in generous portions. Tasting, bubbling, adding some of this and that, and it made for a delightful meal with a side salad and glass of Chardonnay.

Next time, I'll let the bacon get crisper, I'll add in some cheese, and I'll time it better with something the kids will actually eat, like chicken fingers.