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.
See more of the best summer soup recipes.
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