This post is for my man. When we were first married, one of the recipes that he made sure I got from his mom was for corn chowder. It was a very simple recipe, one that was especially good for a beginning cook like me and a big eater like my husband.
A few nights ago I asked John what he wanted for dinner the following night and he asked for corn chowder. However, he wanted me to make it out of the left-over corn on the cob that we had cooked earlier in the week. He followed up with something about me ‘doing my cooking thing’ and ‘changing the recipe’ and how he was ‘really looking forward to it’.
I felt mildly intimidated for some reason. I don’t know why. Mostly, I guess, because I didn’t want to let John down. The recipe, as it stood, was a good one; what if I messed it up with changes?
Finally I told myself to snap out of it. It was just corn chowder for heaven’s sake.
The verdict? John loved it. I knew he would. Sheesh.
Please Note: This is still such a simple recipe. Don’t take any shortcuts on the ingredients; for best results use fresh vegetables and thyme. As I said previously, I used left-over corn on the cob and it was delicious. Although I had boiled the corn, I can imagine that grilled corn would be absolutely wonderful in this recipe. If you want really outstanding corn on the cob, use these directions. I had found these instructions in an old cookbook years ago and it revolutionized the way corn on the cob tasted to me. No more chewy, gooey, stuck-to-my-teeth corn.