Late summer means sweet corn is at its absolute best, so when I stumbled across Ina Garten’s Cheddar Corn Chowder, it immediately went onto our menu.
Y’all… we absolutely loved it. The chowder is rich and creamy without feeling too heavy, and the fresh corn really shines. The potatoes make it hearty enough for supper, while the sharp cheddar gives it just the right amount of richness. It felt like the perfect bridge between the bright flavors of summer and the comfort food we’ll all be craving before long.
Cheddar Corn Chowder | The Barefoot Contessa Cookbook
I will warn you, though, this isn’t a thirty-minute weeknight meal. Shucking ten ears of corn is no joke! Between removing the husks, cutting the kernels from the cobs and preparing the rest of the vegetables, this recipe definitely takes a little time and effort.
That said, Honey took one bite and immediately declared we needed to make it again. His one suggestion? Next time, we’re trying it with frozen corn. Honestly, I think that’s a brilliant idea for those times of year when fresh corn isn’t quite as plentiful or when you simply want to save yourself a little prep work.
Now that Whit is on his high-protein kick, we also picked up a rotisserie chicken to go alongside the chowder. He simply added however many grams he needed to hit his protein goals, and it made for an easy addition without changing the meal for the rest of us. As for me, I’m perfectly happy loading up on vegetables, potatoes and another bowl of chowder.
If you’re looking for one last recipe to celebrate fresh corn season, I’d definitely give this one a try. Just make sure you recruit someone else to shuck the corn!
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