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When American settlers left the
Atlantic coast and clams behind and
made their way to the Midwestern
Corn Belt, this creamy soup became
a new take on New England clam
chowder. Like most chowders, this
version has milk, cream, and chunks
of potatoes, but to add texture and
maximize the sweet corn flavor,
some of the corn kernels are
blended with milk. Serve this
hearty soup for lunch on its own,
or for dinner along with a fresh
salad. What to buy: If you're using
corn cut from the cob, you'll need
about 4 ears to make 3 cups of
kernels. If you're using frozen
corn, you'll need 1 pound.
