What's a week of corn recipes without a good old fashioned corn chowder?

Maybe it's not the sexiest recipe I have pulled out during this weeklong tribute to the sweetest girl of summer. But let's face it, corn and chowder are words that were destined to live together.

Google it and you get 544,000 matches, with Tyler Florence's version coming out on top and grandma's coming in second. Jenn from Bread + Butter rounds out the first page with her "easy" version (congrats Jenn!!).

All that googling tells ya something. It tells you people want chowder.

So to you, my people, I bring you this five hundred forty-fourth thousandth and one version. I can't quite tell you where my influences came from on this one because I have been eating corn chowder my whole life and making it almost as long. But I can tell you– though  it may never find google success,  if you make it you will have to admit the words corn and chowder were destined to live together.

What would you do if you came home one day to a nice bunch of squash blossoms waiting for you by the front door? No note. No message. No hint as from where they came.

Now let's say you live in the heart of the big city where people of questionable sanity pass you on the sidewalks every day.

Let's also say that you are going out of town that very afternoon. You know those blossoms will have bloomed and faded by the time you return from yet another glamorous weekend in Palm Springs.

Suddenly you are faced with a choice. What would that choice be? Now don't look at the photo or read the title of this post– 'cuz that would be cheating.

Do You:

• A) Drop them in the compost bin, after all you live in Hollywood. Freaks abound.
• B) Assume they are from a nice neighbor with a vegetable patch, and call to investigate.
• C) Make quesadillas immediately before whomever dropped those blossoms figures out what happened.

And just so you know there is only one correct answer.