CORN CHOWDER
My mother’s corn chowder recipe involved a can of
creamed corn, an equal amount of half-and-half, and a
teaspoon of chicken bouillon. I loved that version growing
up (and it’s still a cornerstone of my little sister’s recipe
repertoire), but as I’m a semi–New Englander, chowder is a
semisacred thing in my book, with a few hard-and-fast rules:
All chowders contain dairy (don’t give me none of that
Manhattan clam chowder crap), most contain potatoes, and
some contain pork—all traditional and inexpensive New
England products. I used to make my corn chowder with
bacon, the most readily available cured pork product at the