Corn chowder is the bastard, landlocked cousin of the original maritime chowders, and its modern descendents like New England clam chowder and Manhattan chowder, all of which have some sort of salty terroir. Corn chowder has no terroir; if it had any terroir, it would be Iowan, which is really not where chowder is supposed to come from. But even Jasper White calls corn chowder “the indisputable king of farmhouse chowders” and there is no shame in listening to a New Englander like Jasper White. ~ by Nicholas Day via Food52
Get this delectable chowder recipe HERE!