Here we are in the middle of summer and the days may be hot and sticky but the sweet corn -- real sweet corn from Minnesota, not that pale Florida upstart -- is here. Go buy a dozen ears or so and rush home and boil them up for your family or friends.
After you wipe the melted butter off your chin, take two leftover ears, strip the kernels off the cob with a sharp knife, and make corn chowder. I like this recipe, which is from "The Yellow Farmhouse Cookbook," by Christopher Kimball. Many of the economical recipes in it are perfect amid today's soaring food prices. Kimball recommends putting homemade chicken stock in the chowder, but I don't want to make the kitchen any hotter, so I'm using store-bought stock.
Anne Gillespie Lewis is a Minneapolis writer.
