Published September 1, 2000.
This fresh-tasting chowder--which some may call a soup--uses grated corn as a thickener.
Home made corn chowder is often a separated, bland concoction, with little to no corn flavor.
A corn chowder that celebrates the flavor of fresh corn, with a creamy, thick, stabilized base.
Instead of oil, use a combination of rendered salt pork and butter, and for maximum corn flavor add grated corn and corn milk (which comes from scraping the cobs with the back of a knife). Use chicken broth rather than water as the base and thicken with flour. Add corn kernels at the end to prevent overcooking, along with a combination of whole milk and heavy cream for a rich, creamy texture.
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