allison kehoe

What vegetable is more perfect in the summertime than corn?! Growing up in Indiana, I’ve been eating corn on the cob during the summer for as long as I can remember. This recipe puts a fun twist on that concept in a seasonal, hearty, yet healthy soup. The recipe comes from the Lemonade cookbook (Los Angeles restaurant featuring Southern California comfort food), with my own special twist. It’s easy to do and makes for great leftovers!

Summer Corn Chowder

Here’s what you’ll need:

•  2 tbsp olive oil
• 1 white onion, diced
• 4 celery stalks, halved lengthwise and chopped
• 2-4 garlic cloves, chopped (depending on your preference and clove size)
• 1 tsp coarse pink salt (available at Trader Joe’s or you can substitute another coarse variety like Sea Salt)
• 1/2 tsp freshly ground, coarse black pepper
• 2 tsp chopped fresh thyme leaves
• 1/2 tsp cayenne pepper
• 2 tbsp…