When CaliBowl sent me a set of their sunny yellow serving bowls, I was inspired to make a pot of corn chowder to match. Besides being pretty, the bowls are klutz-proof — their unique angled-lip design makes it nearly impossible to spill the contents of the bowl when you go in for an enthusiastic spoonful of chowder.

Creamy and comforting, corn chowder makes a perfectly satisfying meal. My version is luxuriously thick, but not too rich. I use whole milk rather than the traditional heavy cream, and corn meal thickens and contributes a deep layer of corn flavor. The chowder is generously studded with fresh sweet corn and velvety new potatoes, both in season and at their best this time of year.

I recently picked up a utensil that makes removing corn kernels from the cob a total breeze. Mine is a Calphalon Corn Off the Cob, and I’ve seen similar tools called corn strippers, corn zippers, or corn catching kernelers. I wouldn’t normally recommend a tool that only does one task, but this one is inexpensive, hardly takes up any space, and is much more efficient than cutting the kernels with a kitchen knife. If you plan on de-kerneling a lot of ears this summer, it’s a good investment. I feel like I’ve unlocked a whole new set of recipes — I’m looking forward to making creamed corn, corn souffle, corn pudding . . . bring it on, summer, I’ve got a new kitchen gizmo and I’m not afraid to use it!

Corn Chowder

serves 4

1 Tbsp. olive oil
3 ribs celery, diced
1/2 medium yellow onion, diced
3/4 tsp. kosher salt
3 Tbsp. yellow cornmeal
2 C. whole milk
1 C. chicken broth
1 lb. white new potatoes, peeled and diced
2 ears’ worth of white corn kernels

chives, for garnish

1. In a medium (2 1/2 quart) saucepan, heat the olive oil over medium flame.

2. Add the celery, onion, and salt. Saute until onion is soft and translucent.

3. Add the cornmeal, milk, chicken broth, potatoes, and corn to the saucepan. Simmer for 15 minutes.

6. Ladle into bowls, and garnish with chives.