One of the local farms that we buy from has finally harvested their corn (it is now mid-October). We set aside a couple of ears for eating on the cob and prepared most of it for the freezer but I saved some for a nice corn chowder.

It has been fairly cold for the past few weeks and I wanted a nice hearty soup to warm me up so I came up with this recipe after looking through the freezer and pantry. Cooking the pasta in the stock helped give the soup a really nice texture and added a lot of flavour to the pasta.