Succotash Chowder

It’s been over a century and a half since Lettice Bryan showed us how to use corn in soups and chowders in her Kentucky Housewife “receipt” book, but at Southern chowder parties today (especially in Florida, where chowder is king) you’re just as likely to find vegetable chowders such as this as you are ones based on seafood. “Since it’s got both corn and limas, we just call it succotash chowder,” said my host at his cottage on rustic