I must confess that food made with corn is usually a bit of a risk for me. While there’s not much I won’t eat, and not much I don’t enjoy, I have a particular tick when it comes to corn. I like corn on the cob, I like corn on its own if it’s crisp and fresh, but if it’s in a salad, or mixed with anything else, I get the heebeejeebees. Some people can’t stand walnuts in a brownie, I can’t stand corn when it’s added to anything else. Until recently. Over the course of the last few months, the natural foods market near my workplace hasn’t been stocking up on my usual, lunchtime favorite, Italian wedding soup. So, I decided to take a leap of faith and sample their chicken corn chowder. This recipe is my own version— spiced up, less caloric, and even, yes, I’m going to say it, more corny. And I think a Leffe Blonde Ale or a Sam Adam’s Cherry Wheat would accompany this really well.

Share: