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This Summer, Go Purist with Your Chowder
Mid-August, we make a lot of claims about food being “summer on a plate” or “summer in a bowl.” And while the whole season-being-served metaphor could maybe use some updating, it sits firmly at the front of your brain in times like these, refusing to budge. Especially in times when you’re thinking about corn chowder.
If you’re a New Englander, you most likely have a family recipe for corn chowder, one that’s been handed down, and under the principle that it isn’t broke (so why fix it), you find no need to stray from. Kenji from Serious Eats encourages you to break from tradition this year, and go purist. Which, when it comes to corn chowder, means exactly no pork, and no heavy cream. Shocked? Read on, Kenji will make a believer out of you.
The Food Lab Lite: The Best Corn Chowder from Serious Eats
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Tags: what we're reading, serious eats, the food lab, kenji, corn chowder, recipe
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
Comments (3)
10 months ago LauriL
Nozlee and I are of like mind on this one!I thought the same thing the first time I read Kenzi on Kenji!!
10 months ago nzle
I think we need a "Kenzi on Kenji" tag.
10 months ago kenzi
Kenzi is an Assistant Editor of Food52.
Yes! I'm a diehard Food Lab fan, what can I say?