“A light wind swept over the corn, and all nature laughed in the sunshine”, Anne Bronte, British novelist/poet (1820-1849). From the early appearance of the plants in the spring, to the golden stalks of fall, corn has captured the taste buds of the world.
For more than two hundred million people worldwide, corn is a dietary staple. It is produced on every continent except Antarctica. Corn is nutritious; it contains folate, thiamin, phosphorus, vitamin C, and magnesium (about 10% of the daily value for each). It also contains fiber to aid in digestion. Corn is a complex carbohydrate, which means it is digested at a slow pace, which gives you balanced energy.
My food tastes have changed over the years but one constant has been my love of corn. My mother always served corn with every dinner because she knew that her daughter, fussy eater that I was, would eat corn. I have not been able to convince my mother that I have a more sophisticated palate than when I was ten years old. She opens a can of corn to serve with the meal when we eat at her house and of course, I always enjoy a serving or two.
Knowing my love of corn, my husband, Tom, created the recipe “Chowder Ranchero." The universal appeal of corn continues to inspire cooks and poets.
- 1) 10 oz. can chicken breast in water, drained
- 1) 15.25 oz. can whole kernel sweet corn, drained
- 1) 14.75 oz. cream style sweet corn
- 1) 12 oz. can fat-free evaporated milk
- 1) 14.5 oz. can of diced tomatoes with green chiles
- 1/4 tsp garlic powder
- 1/ 2 tsp onion powder
- Drain the can of chicken. Drain the can of whole kernel sweet corn.
- In a large saucepan over a medium heat, add all the ingredients and stir well. Reduce heat and simmer for 20 minutes, stirring occasionally.
Approximately 6-8 servings.
Other good stuff about corn: