Corn Chowder and Corn Bread
Chowder must be the all-American, all-time favourite and, like all the classics, it can be made in myriad variations. It originated in mid-18th century France and its name probably comes from the French term ‘chaudière’ or ‘stew pot’. A famous type of American chowder is New England Clam Chowder. It is such a well-known dish, made with potatoes, onion, pork and clams...
This recipe comes from my book Soups & Stews published by Collins. It is available from Amazon and all good book shops.
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