Rarely will I pass on the opportunity to enjoy corn chowder during the months of August. Sweet corn is particularly good in this area. You can even find it at roadside stands for under a dollar per husk.
This recipe from Half-Baked Harvest popped up on my Instagram feed (thanks for actually getting the algorithm right, Meta) and I immediately got cooking. The recipe has you puree half of the soup to get a super creamy texture. I’ve already made it twice this month and it’s been a crowd-pleaser for sure!
If you want to add a little something extra to the meal, I suggest pairing this delicious chowder with a baked potato bar! I tend to cook potatoes in my Instant Pot. The cooking time depends on the size—for a medium potato, I cook for fourteen minutes on high and then allow a natural release of pressure. I like to serve them with toppings like sour cream, bacon, and cheese, but you can of course mix up the toppings according to your preferences.
From Half-Baked Harvest
Head to Half-Baked Harvest for the full recipe directions!
Editor’s Note: This article contains affiliate links. Wit & Delight uses affiliate links as a source of revenue to fund operations of the business and to be less dependent on branded content. Wit & Delight stands behind all product recommendations. Still have questions about these links or our process? Feel free to email us.
BY Kate Arends - August 23, 2022
Thank you for being here. For being open to enjoying life’s simple pleasures and looking inward to understand yourself, your neighbors, and your fellow humans! I’m looking forward to chatting with you.