May is the season for fresh, sweet and tender corn at my local farmer's market here in Florida. I found an interesting recipe for creamed fresh corn made with ricotta and sour cream. I used that concept for my Italian corn chowder. Here's the recipe I created with toppings made from my kitchen garden of fresh onion chives and basil-tomato pesto. Serve with Cheddar Scallion Cornbread Muffins (see the recipe here). <br />COOKS NOTES: If you don't have an immersion blender, puree the soup in batches in your blender or food processor just until chunky.

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