I am definitely in denial that the delicious sweet corn that has heavily populated this summer's markets is about to leave us for the year. I have been stockpiling corn of late, even eating some boiled corn for breakfast on occasion. After deciding to do something more exciting with my stack of corn, I didn't need to look far for inspiration — the cover of the September 2011 Vegetarian Times issue has a beautiful picture of the magazine's Farmers' Market Chowder.
I made the soup — which has only a shocking 280 calories per serving — last week, and could not have been more pleased with the result. The mixture of vegetables was perfect — smooth chunks of sweet potato, fresh corn, green beans, and leeks, and the rich flavor from the corn-steeped milk, paprika, and sherry made every bite really wonderful. The only alteration I would make to the recipe is adding a poblano pepper to provide a subtle kick to the soup. I plan on making the soup again in the coming weeks before the corn leaves us for the year, and I encourage you to purchase this Vegetarian Times issue and do the same!
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