We got a ton of locally grown corn in our weekly farmer’s box recently, and I was a bit unsure what to do with all the goodness, as we don’t generally eat a lot of corn.
This harvest reminded me just how delicious corn is.
It also reminded me of how incredible food can be on the first meal… or frozen to become a meal for a later time.
And after doing some research, I decided to use the majority of our corn to make a corn chowder. It’s been hot in Texas, so I kept half of it in our fridge to enjoy throughout the week, warmed just slightly. The second half of the recipe was transferred into freezer containers and popped in the freezer… and I fully expect to be enjoying corn chowder in the middle of the winter!
This recipe, adapted from Food Network Kitchens Favorite Recipes, is simple and relatively quick to pull together, too. And if you’ve got a ton of corn on hand AND adore corn, this recipe is for you!
Here’s how you can make it:
[amd-zlrecipe-recipe:58]
