corn

Rich, hearty, and satisfying even before you add the cream! This chowder starts out using an array of vegetables and spice for its base. Add to it new potatoes, sweet corn, roasted chilies, and a touch of cream and you have a chowder that’s full of flavor and comfort. Adapted and inspired from a chowder that was created and served at a downtown Portland, Oregon, delicatessen where I once worked. My buttermilk cornbread recipe also makes a great accompaniment to this chowder.