I always tend to pull out some soups as summer winds down and thoughts of school circle my mind. Those back-to-school thoughts are really circling my mind these days and I am sure your mind too. My go-to summer soup is corn chowder. This time I added chicken.
A little trick for a mess-free way of cutting the corn off of the cob is to use your bundt pan. Stabilize the corn in the center of the pan while you cut the corn off. It falls right into the pan.
I roughly followed this recipe. I added chicken from a rotisserie chicken instead of the salmon, but I would love to try the salmon next time. It is not pictured here, but I served our corn chowder with a grilled romaine salad and a french bread loaf. There are so many great recipes for grilled romaine out there, but I drizzled ours with olive oil and sprinkled them with sea salt. Once grilled, they were topped off with Parmesan cheese and Caesar dressing.
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