You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...

FARGO — The first time I had New England Corn Chowder was back in my cruise director days. My husband, Tony, and I spent most of the 1990s working aboard luxury cruise ships, and we spent several ...

Save the cobs to form the base of your broth, and use what you’ve got — swap coconut milk for the cream, maybe, or rice for the potato. By Mia Leimkuhler Mark Bittman’s basic corn ...

In the summer months, I only make soup a handful of times. But when corn is available, it is impossible to resist the opportunity to make a big batch of corn chowder. There is something about the ...