It is about that time of year when corn is reaching its best. For the first time, I think that I will cut a bunch of corn off the cob this summer and freeze it for winter treats. Considering how much I love everything corn… I looked back and realized that I have not posted any corn recipes! What a shame. Well, get ready… here they come!

I stumbled upon a web page which has a brief history of corn and the sweetest essay by a young 7th grader named Jemima. (scroll down to see her report) Remember when essays were hand written? And, look at those wonderful little drawings to illustrate her subject. I was so drawn to the childlike wonder and excitement for something as simple as corn. “Did you know that corn is just a huge grass?” Jemima’s report is as refreshing to me as this cold, summer soup.

White Corn Chowder with Shrimp and Avocado
Adapted from Everyday Food
3 cups corn kernals, fresh or frozen
1 cup low fat yogurt
1 cup milk
1/3 cup lime juice
1/4 cup fresh cilantro, chopped
pinch cayenne pepper
1 pound cooked shrimp, roughly chopped
coarse salt and pepper
1 avocado, peeled, pitted and diced

If the corn is frozen, thaw it under hot water. For fresh corn, boil in hot water until tender then rinse under cold water. In a blender, working in two batches if needed, puree corn, yogurt, milk, lime juice, cilantro and cayenne. Strain through a fine-mesh sieve into a large bowl. This takes some time to extract as much liquid as possible. Discard the solids. Season with salt and pepper. Stir in chopped shrimp and avocado. Serve cold.

This entry was posted on Friday, July 27th, 2007 at 10:15 am and is filed under Soups & Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.