CORN CHOWDER

8 ears of Florida corn
10 oz. bacon, minced
1 Florida onion, minced
8 oz. heavy cream
22 oz. chicken stock
Salt and pepper

Cut corn off of the cob and set aside. Sauté the bacon and onion until they become translucent; 2 to 3 minutes. Add corn and cream; cook until cream is reduced by half. Add chicken stock and cook for 15 minutes. Place mixture in a food processor and blend into a smooth puree. Heat and serve. Add salt and pepper, to taste.

Yield: 8 servings

GRILLED CORN RELISH

3 ears of Florida corn
1⁄2 cup of Florida cherry tomatoes
1⁄2 bunch Florida cilantro, chopped
1⁄4 Florida red onion, minced
1 tsp. ground cumin
Zest and juice of one Florida lime
Coarse black pepper and sea salt, to taste

Grill corn 5 to 6 inches over medium heat coals, turning frequently, until corn browns evenly. Cut corn off the cob and place in mixing bowl. Add remaining ingredients and mix well. Serve as a garnish or side dish.

Yield: 4 serving.