For the last couple of weeks I have had a serious craving for
corn chowder. I had never actually had corn chowder before making this, but that’s
beside the point! Somehow I just knew it would be delicious…luckily I was right
(if only I could say that more often!).
Not only was this recipe good, I think it might be one of
the best recipes I’ve ever made, AND it hardly took any time to make, which
made me love it even more. My husband and I devoured it, and my mom, who tasted
leftovers the next day, went straight out to get the ingredients to make it for
dinner! That’s really what I love about cooking and trying new recipes; when it
turns out great, it gets people excited to try it, add in their own creativity
of flavors, and share it with the people they love.
The toughest part about the whole endeavor was removing the
corn from the cob, but I learned some tricks that will help make this process
easier in the future. Other than that, this recipe is pretty straight forward.
The cilantro and lime give it a Mexican flair that would be great as a starter
for the Vegetarian Enchiladas or Grilled Eggplant Fajitas I’ve made, but it also
has enough weight to be the star of the meal.
I sincerely hope you try this one; you won’t be disappointed!
