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This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Midwest winters can be brutal, and our springs seem like all four seasons all in any given week! One day we’ll get to fish.

Other days, we’ll play in the mud.

Sometimes, we’ll get tornadoes.

Or maybe even snow, like it’s forecasted for May 1st.

Some days, we’re craving BBQ, anxiously waiting for clear skies so we can fire up the grill.

Other days, it’s cold and windy and we need to warm our souls with soup.

Sweet, Sweet Summer…

Nothing screams summer like sweet corn though, right? Well, you don’t have to wait until summer to get it! No time travel needed. No flying to faraway lands to score some sweet corn (well, unless you want to. And in that case, take me with you!). Sunshine Sweet Corn from Florida is available – and it’s just as delicious now! It’s non-GMO, and is available wherever corn is sold! There are all kinds of things you can do with it – from corn relish to corn fritters and everything in-between. However, my favorite way to use it is in corn chowder! I had some Easter ham to use up, so I modified a recipe from Sunshine Sweet Corn, and it came out so yummy!

Note: Instead of using heavy cream to make your paste with the flour, you can use clarified butter to make a roux in a saucepan over medium heat. This also helps thicken the soup! You’d use a larger amount of flour and butter if you like thicker soup. Step-by-step instructions on how to make a roux are here.

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