We have dear friends from Iowa who have a summer cabin near us in Lake Lure, NC. They arrived a few weeks ago with a bounty of sweet corn from the heartland of America. What to do with this generous gift? Turn it into corn chowder was my immediate answer. I devised a recipe that pulled as much of the corn goodness out of the ears of corn. I simmered the shorn cobs in the broth for a while to release their sweet milk before adding the rest of the ingredients. The results were delicious. The recipe is easily doubled if you find yourself lucky enough to score such a bounty.

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