CORN
QUICK CHOWDER In saucepan, sauté 1 large onion (chopped) in 2 Tbsp olive oil until tender. Add ½ lb potatoes (cut into ½-in. chunks), 4 cups low-sodium chicken broth and 1 cup half-and-half; simmer 12 min. Add 2½ cups corn kernels; simmer until potatoes are tender, 3 min. Puree half of soup. Serve topped with bacon and scallions. COUSCOUS SALAD Cook 2 cups pearl couscous; rinse to cool. Combine ¼ cup olive oil; 2 tsp grated lemon zest plus ¼ cup lemon juice; and ½ tsp salt. Stir in couscous, 1 shallot (finely chopped), 1½ pints small cherry tomatoes (halved) and 1½ cups corn kernels. Toss with 2 cups mixed herbs (parsley, basil, mint, chives; chopped) and ½ cup grated Parmesan. SHRIMP FRITTERS In bowl, whisk together ½ cup cornmeal, 1 tsp baking powder and…