Maybe it’s because of my time in Boston, but when I think of chowder I immediately think of the rich, creamy kind filled with clams in a cream broth, preferably served in a sourdough bread bowl, in the middle of winter. For the longest time, that was the only way that I thought of chowder- as a rich meal served in the dead of winter, or maybe on an extra cold night. This corn and zucchini chowder proved me wrong on all counts, and made me rethink my stance on chowders in both flavor and situation.
Corn and zucchini are ingredients that are found in the grocery store year-round, but are at their best in late summer and fall which is when they should be eaten fresh. The vegetables in this dish keep this dish from being too heavy, and add their own water, lessening the thickness of the cream in the dish.
All of these factors make this dish the best thing to eat on a warm summer day as the days slowly inch towards becoming shorter and the nights stretching out towards fall. Even in autumn, this dish will help to warm you off and ward off the upcoming chill.
By: Eon Kyong