when preparing fresh stock for the dish, and cooking them down can also serve to thicken the soup. Various fish and seafoods are sometimes used as ingredients in corn chowder, and chicken is also sometimes used. Some people serve basic corn chowder as a vegetarian alternative to clam chowder.

History

In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book,

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