When the corn is ready it is the peak of summer. It's the time of year when you feel like you should eat corn on the cob at every single meal. But there are other good ways to use fresh corn, like this simple cheesy corn chowder.

Ingredients

• 1 medium onion, chopped
• 6 cups fresh corn,  cut off the cob and divided
• 3 cups chicken broth, divided
• 2 small potatoes (cooked and cubed)
  
• 1/2 cup chopped sweet red pepper
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 2 cups shredded cheddar cheese
  

Directions
Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.

In a blender, process soup in batches until smooth; return all to the pan. Add the potatoes, red pepper, rosemary, thyme, pepper, cayenne and remaining corn, broth, and cheese; cook and stir for 10 minutes or until the corn is tender.

Yield: 6 servings