Corn Chowder

Whether during corn’s seasonal peak in summer when it’s sweetest, or into the cooler months of fall and winter when we opt for the kernels from the freezer case, this simple chowder has a surprising twist: The addition of Swiss chard. It came about because our younger daughter, Charlotte, asked for a pink soup. We started with a creamy light-colored chowder and added something red—the Swiss chard. Alas, the chowder didn’t turn pink, but our kids loved the end result anyway.