From this (142 ears)...
To this (18 fat quarts).
It irritates me that our society has vilified sweet corn to such a degree. So much of the world depends on corn and its cousins as a staple for life. Are we so much better than them that we can turn our noses up at the gift that God's providence has placed so ready to hand? I choose gratitude instead.
Of course we're having corn for supper! How silly of you to ask!
Summer Corn Chowder (recipe compliments of Midwest Living)
4 ears fresh corn (or 10 ounces frozen--about 2 cups)
14 oz can veg broth (I'll probably use chicken)
10 oz frozen green peas (or 12 oz edamame, lima beans, or 2 large bell peppers)
1 large onion, chopped
2 t fresh marjoram or oregano (or 3/4 t dried)
1/2 t salt
1/2 t pepper
1 can cream style corn
1 c. cubed ham
2/3 c evaporated milk
1 t worchestershire sauce
fresh marjoram or oregano for garnish
My corn is already cooked and removed from the cob, so I'm deviating from the recipe and sauteing the onion in a little olive oil. Then I'll add all the other ingredients and simmer about 10-15 minutes. If you want the full recipe, it's available in the July/August 2011 issue of Midwest Living). My hands are too sore to type all of it.