Crowded Corn Chowder

Corn season! When boiling, roasting, and grilling corn for right-off-the-cob eating become tiresome, shave the kernels off the cob and make corn chowder. Chowder soup was introduced in Newfoundland by Breton fishermen around 1750. The name comes from chaudiere, the pot in which it was cooked. The original was a stew of cod, the provision … Continue reading Crowded Corn Chowder