Iowa is the country’s largest producer of corn, with more than 12,000 acres planted to the crop and nearly 2 million bushels harvested annually. Sadly, much of it is now genetically modified, so if you want to avoid genetically modified foods, buy organic.
Suggested Beverage: A Pinot Blanc, Pinot Gris, or Sauvignon Blanc from one of Iowa’s forty-four licensed wineries.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add 2 cups of the corn and the water. Cover and cook on low for 5 to 6 hours, until the chowder is rich and sweet.
Step 2
Using a handheld blender, carefully purée the soup until smooth. Add the cream and remaining 1 cup corn and stir well. Cover and cook for about 20 minutes, until heated through. Season to taste with salt and pepper.
Step 3
Ladle into bowls and serve hot, garnished with the chives.
