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[Photograph: Sarah Shatz via Food52]

This corn chowder alternates between sweet from the corn and hot from the two types of peppers. Cooking the vegetables in their own juices intensifies the flavors and makes the chowder that much better. The great thing is that this chowder is good served hot, room temperature, or cold.

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Summer Corn Chowder »

About the author: Will Gibney is a summer intern at Serious Eats and loves being around so much food. He recently found true love in a Jamón de Bellota in Spain.