Attention everybody: Corn’s in season! The Whole Foods in Boulder is selling Longmont sweet corn at three ears for a buck. Joy! Accordingly, I present my traditional (since college, anyway) Sorta Cajun Corn Chowder recipe.

Ingredients
Corn: 2 ears raw and 1 can creamed-style
Potatoes: 5 small reds or 2 medium russets
Onion: Half a medium-sized yellow of your choice
Butter: 3 tablespoons
Heavy cream: 1/4 cup
Milk: about 12 oz.
Water and seasonings: mostly to taste, but include some crab boil. This is the “sorta Cajun” part.

Directions
Coarsely chop potatoes, leaving skins on. Finely chop onion. Remove corn kernels from ears as best you can. Put these in a pot, fill with water to cover, add about 2 tablespoons crab boil seasonings (I use Cajun Land) and bring to a boil. Let cook at medium heat for about half an hour or until everything is tender.

Take a potato masher and smoosh the potaoes a little so as to thicken the broth. Stop smooshing while there’s still recognizeable chunks.

Add butter, creamed corn (hold onto the can), and heavy cream. Stir until butter melts.

Take the can from the creamed corn and fill it about 3/4 with milk. Pour that in. Depending on the consistency you like, add anywhere from half a canful of water to two cans of water. I lean towards half ’cause I like my chowder thick.

Add seasonings. Today I used about a teaspoon dried thyme, about half a teaspoon ground cardamom, and maybe a quarter teaspoon freshly ground nutmeg. Go easy on the thyme; a little goes a long way and you don’t want your soup to get that metallic tang to it. I probably could have used more nutmeg than I did. A bit of Cajun Seasoning, Crystal hot sauce, or even some paprika couldn’t hurt. I used to use dried summer savory when I had it in the garden.

Let simmer on low flame for about ten more minutes. Stir frequently. Don’t let it boil.

Serve. Garnish with parsley, or summer savory, or paprika and nutmeg, whatever you like. An extra half tablespoon of butter makes a nice touch too.

Enjoy!