Corn Chowder

An early American classic, corn chowder was probably designed to see a man through an afternoon of haying. Like most country fare, it is simple and filling. True, a lot of men will leave the house if you announce “soup for supper,” anticipating canned soup and sandwiches with carrot eyes and pimiento mouths, but corn chowder is no sissy stuff. Cucumber and tomato salad makes a good taste and texture contrast, and both vegetables come to market cheaply, along with corn, in August.