It all started with this....
Fresh sweet white corn on the cob from Sunflower Market. I bought the cobs and then decided on soup.
I love Ina Garten's recipes, especially her soups...and this cheddar corn chowder was no exception. I was expecting it to be a little cheesier, and I wasn't sure about that, but the cheese flavor was very understated. I might call this potatoe corn chowder if I had written the recipe. The potatoes were more prominent than the cheese. I used fresh corn from the cob but for the money, I think frozen would work just as well. Erin liked the firm texture of the fresh corn and she could tell it was fresh. This soup was very thin as the recipe was written, so I doubled the roux and it was perfect for us; morelike what we have come to expect from a chowder.
It's still cold here, we were 20 degrees below normal for this time of year today. Where is spring????? We counted 9 golden eagles migrating home on our way home this weekend so we know it's here. Now if only the temperature would cooperate and warm up.
I needed a meal to take in to friends so the soup turned out to be just the ticket with a small loaf of sunflower whole wheat bread. Maybe I should be glad we still get to enjoy soup for a little longer.