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There are only so many days left until the corn season will be behind us. I wanted to take advantage of this opportunity to have fresh locally grown corn for as long as possible. Fresh corn on the cob is my simple and easy way to enjoy it. At other times I like to make Corn Chowder. A hot bowl of this soup filled with chucks of sweet corn kernels, creamy potatoes, crunchy bacon bits, and melted cheddar cheese is a delicious combination for a hardy fall soup. If fresh corn is not available, frozen corn can be substituted and can be made anytime of the year.