Recipes for Peak Summer Flavors

Inside the Ingredients

By Nora Rae Pearl | Aug. 15, 2026

Blink and you’ll miss it; the dog days of summer have finally arrived. Just when you think you are starting to see fall color, fresh corn hits the market and you remember we still have so much of summer left to enjoy.

There’s nothing like a soup and sandwich combo, so we’ve created two recipes highlighting fresh summer flavors. For these recipes, we love Altonen Orchards Farm Market Sweet Corn, Idyll Pastures Goat Cheese, and recommend sourcing your favorite loaf from local bakeries like 9 Bean Rows and Common Good Bakery.

Corn Chowder

Smooth corn soup with spicy and sweet undertones.

Ingredients
4 tablespoons olive oil
1 large sweet onion, chopped into medium pieces
1 large or 3 small yukon gold potatoes, peeled, chopped into medium pieces
1 teaspoon minced garlic
Kernels from 6 ears of fresh sweet corn
1 1/2 teaspoons kosher salt
3 cups vegetable broth
2 tablespoons packed brown sugar
Scant 1/4 teaspoon cayenne pepper
1/2 cup full fat coconut milk
1 red bell pepper, seeded and finely diced
1 jalapeño, seeded and finely minced
Fresh thyme and black pepper for serving

To make the soup: Heat a large pot over medium heat. Add 2 tablespoons of the olive oil. Once the oil is hot, add the onion, potatoes, garlic, half of the corn, and salt. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the broth, brown sugar, and cayenne pepper. Bring to a boil, then lower to a simmer for 15 to 20 minutes, until the potatoes are tender. Take off the heat and blend with an immersion blender until very smooth. Add the coconut milk, blend until smooth. Set aside.

Heat a medium skillet over medium heat. Add the remaining 2 tablespoons of the olive oil. Once the oil is hot add the red pepper, jalapeño, remaining corn, and a heavy pinch of black pepper. Cook for 5 minutes, stirring occasionally, until the peppers are softened. Add to the pureed corn, stir until combined. Serve hot, and garnish with fresh corn, fresh thyme, and black pepper.

Roasted Red Pepper Sandwich

Crunchy bread with a perfect blend of creamy cheese and refreshing vegetables.

Ingredients for One Sandwich
2 thick slices from your favorite bread (we recommend ciabatta, cut hamburger style)
Extra virgin olive oil
1 1/2 oz. goat cheese (plain or garlic/herb)
1/4 cup roasted red peppers (store-bought or homemade)
Handful of local spring mix lettuce
Champagne or white wine vinegar
1 oz. pickled red onion (store-bought or homemade)

To assemble: Drizzle your bread with some olive oil and place under a broiler until toasted. On the bottom piece of bread, spread the goat cheese. In a single layer, add the roasted red peppers. Top with spring mix, drizzle with a very small amount of vinegar, then add the onions. Add the top piece of bread and enjoy!