Corn chowder from Joy of Cooking (75th Anniversary Edition 2006) (page 143) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • celery
  • corn on the cob
  • Show all ingredients...
  • Serves : about 6 cups

  • EYB Comments

    Can substitute black pepper for white pepper.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black pepper for white pepper.

  • joeljkp on July 10, 2022

    This is a partial-puree method for thickening the chowder. It was good, comforting and sweet from the corn. I think I still prefer the part-stock roux method that Bittman uses, but nothing specifically against this kind. I skipped the bacon to make it vegetarian, and accidentally left out the final butter as well.

  • sturlington on March 17, 2014

    Substituted stock for milk. Worked well. Garnish with crumbled bacon, sliced scallions, dollop of sour cream, and grated cheddar cheese. P143

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