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When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. This version has milk, cream, chunks of potatoes, and a combo of smooth-blended corn and whole corn kernels for texture. Serve this hearty soup for lunch on its own, or for dinner along with a fresh salad.
Read full recipe here!