My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. —Sharon Rose Brand, Stayton, Oregon
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more, because over the years I've "customized" the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut
THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color!
-Mildred Sherrer, Bay City , Texas
"EVERYONE in my wife's family is a corn lover, so her mom came up with this wonderful recipe to satisfy their appetites. With the bacon, sausage and potatoes, it's hearty enough to be a one-pot meal, but it's also really good with the chicken."
Chowders and stew are my specialty, because I enjoy making use of the bounty at hand—especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit.
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it!
-Joe Ann Heavrin, Memphis, Tennessee
Grandma's philosophy was, "Add a little color to your food, and folks will eat up a storm!" This delightful golden chowder was one of her favorite recipes, and the broccoli, carrots and zucchini in it add flavor as well as color. Grandma served mugs of steaming chowder to warm us as we sat cross-legged before the crackling fireplace in her kitchen.
My grandmother and mother made this dish to warm their families during the cold winter months. Nothing chased away a chill like this chowder! Now when it's cold and damp outside, I make this dish and think of these days. Everyone in my household enjoys the delicious warmth of a steaming bowl of Corn Chowder.
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