Iowa Corn Chowder

Name: Iowa Corn Chowder
Yield: serves 4
Ingredients: 1 tablespoon unsalted butter; 1 yellow onion, coarsely chopped; 3 cups fresh or frozen corn kernels; 4 cups vegetable stock, chicken stock (page 91), or water; 2 cups heavy whipping cream or half-and-half; Salt and freshly ground black pepper; Chopped fresh chives, for garnish

December 9, 2011

Iowa is the country’s largest producer of corn, with more than 12,000 acres planted to the crop and nearly 2 million bushels harvested annually. Sadly, much of it is now genetically modified, so if you want to avoid genetically modified foods, buy organic.

Cooks' Note

Suggested Beverage: A Pinot Blanc, Pinot Gris, or Sauvignon Blanc from one of Iowa’s forty-four licensed wineries.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.