Make this corn chowder soup as a side or appetizer or serve ... We like to top it with bacon but you cold easily add fish or ...

Almost every dish tastes better with umami ingredients, and corn chowder is no exception. Think soy sauce, miso, or even fish ...

There is no rule that says soup is only for the cooler months. Corn chowder is a perfect example. Sweet summer corn is sautéed with aromatics like onions, celery, bell pepper and garlic ...

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

Add the salmon and monkfish and simmer over moderate heat, stirring a few times, until the fish is just cooked ... pepper and add the parsley. Serve the chowder in bowls.

Some of the best things to come out of my kitchen lately have actually been second takes: leftovers taking on a new life in a totally different dish. To wit, the roasted winter roots salad with quinoa ...

Gently stir in the cream, being careful not to break up the fish. To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread.

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder ...

White miso adds an umami note to this simple but flavourful veggie corn chowder. Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so ...