There are only two keys to perfect corn chowder: perfect corn, and perfect technique. Easy, right? Fortunately, it's simpler than it sounds, especially at this time of year when great fresh corn is everywhere.
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The key to great corn flavor in this simple chowder is making a quick corn stock from the cobs of the fresh corn and using it as the base for the soup.
You know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain.