A&M: This is an earthy, moody corn
chowder that alternates between
sweet and hot. We were intrigued by
Nancy Jo's technique of cooking the
vegetables in their own
juices-without any extra
liquid-before adding milk and
cream, which seems to intensify all
the flavors. Nancy Jo's inspiration
for this recipe came from an issue
of Food & Wine. "Not being a fan of
bell peppers," she said, "I
modified it by adding poblano
peppers instead, and I think it
tastes much better."
