Summer harvest chowder from Rebar: Modern Food Cookbook (page 131) by Audrey Alsterberg and Wanda Urbanowicz

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

Accompaniments: Plain & fancy cornbread

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

    See recipe for vegan variation.

  • averythingcooks on July 13, 2019

    This made a lovely summer lunch! I followed it "pretty closely" but as always, fridge contents dictated some choices. A combination of fresh cobs and the remains of a frozen bag covered the corn. I used a 1/2 chicken broth/water mix & added both the empty cobs and the leaves from some tired celery as it warmed - the remaining stalks of celery were minced and added to the onions. My one beautiful red pepper was being saved for dinner but a wrinkly orange pepper and the end of a jar of roasted red peppers filled in nicely. Fewer potatoes, lots of chopped grape tomatoes and NO cilantro rounded it out. I have learned from experience to add broth gradually to avoid an overly thin soup - I did not use it all. This is now one of my many "top" corn based soup choices and it is a GREAT summer choice.

  • Delys77 on January 20, 2012

    Spencer really liked it, made it without the cream and it turned out nice and flavourful if a bit simple.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.