We found ourselves up to our ears (pun only slightly intended) in fresh, sweet Jersey corn after a weekend trip to tube down the Delaware River. After we ate as many cobs as we could manage for dinner, there were still quite a few left over. I wanted to use them up as quickly as I could in a way that honored their juicy, pure taste of sunshine. This simple chowder was just the thing. You could leave out the bacon to make it vegetarian, of course, but I love it for it's crunch and touch of smokiness. Also, I think the tiny bit of miso adds a lovely sweet, savory buttery element that plays beautifully with the corn.

Share: