I don't mean to sound corny but aw shucks! It's corn season!
The corn has shot up as "high as an elephant's eye" and you'll be a-maize-d by the abundance and affordability of ears in the markets. So heed this kernel of advice and take advantage of that sweet corn before it leaves you in a husk.
Nibble-My-Ear Corn Chowder
5 fresh ears of corn with kernels cut off
1/2 onion, diced
1/2 bell pepper, diced
4 medium red potatoes, cubed
2 stalks of celery, diced
1 large carrot, sliced
3 cups veggie broth (tastier the better)
2 cups almond milk (or other non-dairy)
1 tbsp your favorite seasoning blend
1 tbsp fresh parsley, minced
1 tsp salt
olive oil
Get a big soup pot cause this makes a good amount of soup! Lube up the bottom of the pot with olive oil just enough to cover and heat it up to medium/high. Add the diced onion and peppers and let them get all sweaty until that onion is shiny and translucent. Then introduce them to your cubed potatoes, diced celery, and sliced carrot. Give them five more minutes to get acquainted with each other.
Now cool things off by adding the veggie broth and setting the temperature to low. Spice things up with your seasoning blend, minced parsley, and salt. Let them simmer with each other for about 20 minutes to help them feel relaxed and unrestrained. Now we can introduce them to corn.
Take 3 cups of fresh kernels (about 3 ears-worth) and blend them in a blender with the 2 cups of almond milk. Slip this creamy corn blend in with your uninhibited soupy veggies and shower all of them with the last 2 cups of fresh kernels (about 2 ears-worth). Do one last check for salt levels and add more if needed. Now invite your corny baby over and let them nibble your ear.
After all, cool cats love corn!
