For the recipes this week, I started with a dish featuring one of my favorite summer, vegetables, sweet corn. My parents raised an extensive garden every year, including several varieties of corn, so it's something I grew up eating. This one is for a chowder, and it's a little fussy, but the end result with layers of flavors and contrasting textures are well worth the effort.

Next, a simple pasta dish in a tomato cream sauce that comes together in about the amount of time it takes to boil a pot of dried pasta. And finally,  another shrimp and pasta dish that goes in an entirely different direction. Make like the Spanish and toast your dried pasta until it's nutty and brown, then proceed with hthe recipe. You'll finish it up in the broiler; take care not to overcook the shrimp.

Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

Previous week's recipes:

 • Creole Shrimp & Grits • Cajun-Style Seafood Fettuccine • Braised Pork Manwiches

Fresh off the Cobb Corn Chowder

This recipe is a little fussy, but the layers of flavors and the contrasting textures are well worth the effort. Serve it with a loaf of crusty Italian or sourdough bread and a green salad for an excellent lunch or dinner.

Pasta with Shrimp in Tomato Cream

This is a simple dish that packs in a ton of flavor. It comes together in the time it takes to boil a pot of pasta; have a green salad ready for a side dish and serve with plenty of French bread for the sauce.

Spanish-Style Toasted Pasta with Shrimp

In this interesting preparation, the pasta is toasted until golden brown before it's cooked in a tomato and shrimp stock liquid; finish in the oven with shrimp scattered over the top. Have plenty of bread on hand for sopping up the sauce.