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Living in New England chowders are `the thing` but considering I`m not the biggest fan of seafood ... my love of chowders are very limited. Limited as in ... corn chowder is where it`s at. Growing up my mother would make corn chowder every once in a while. My mom would make two renditions - one with cream or one with canned evaporated milk. Both are delicious - but the evaporated milk is definitely lighter.
I simmer my chowder with the corn cobs in it because it helps develop the corn flavor. The flavoring/juices are within the cob and boiling it it helps infuse that flavor ... otherwise one might end up with a slightly bland dish. If you aren`t able to find corn on the cob, you can always skip and use frozen sweet corn.
The consistency of this is slightly thicker than that of a soup, but it`s certainly not as thick as a stew. You could add a little cornstarch and water mixture to the end result if you`re looking for it to be thicker.
Serves 8. 1 Cup Serving.
Recipe is on my blog - find it here: http://shannonslifestyle.blogspot.com/2014/11/corn-chowder.html