Fresh corn chowder from Cook's Illustrated Magazine, Sep/Oct 2000 (page 21) by Elizabeth Germaine

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

  • sldoug on September 20, 2015

    Made September 2015. I used eight ears of corn and cut all the kernels off before milking them, used bacon instead of salt pork (probably a third pound with the cooked bacon as garnish at the end), used a full pound of Yukon golds, and only a half cup of cream (all I had). The chowder was really good and nicely corny without feeling like a bowl of creamed corn. Usually I like celery and carrots in any soup, but I appreciated the purity of this. I'd make this again.

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