My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota
"Fresh corn gives wonderful appeal to this recipe I got from my sister," relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. "It's also satisfying on a chilly fall or winter day, using frozen or canned corn."
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
“Warming bowls of this chilly weather chowder can include most any type of seafood or whitefish. We especially like it with haddock, cod or grouper. Crispy rolls and a green salad complete the meal.” —Eleanor Atteridg, Rolesville, North Carolina
I play around with ingredients in my pantry instead of running to the store when I don’t know what’s for dinner. Here's a happy experiment. Cut some fat by leaving out the bacon. It's still tasty. —Barbara Banski, Fenton, Michigan
Each fall there's a Lima Bean Festival in nearby West Cape May to honor the many growers there and showcase different recipes using their crop. This comforting chowder was a festival recipe contest winner several years ago.
—Kathleen Olsack, North Cape May, New Jersey